Apricot Tarts

17 Jan

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Flaky puff pastry with the poached apricots and a drizzle of cold single cream…perfection!! Trust me these tarts will have all your guests impressed!

What you need:
18 apricots (halved and stoned)
150g granulated sugar
1 tsp vanilla extract
1.2kg puff pastry
2 tbsp caster sugar
50g smooth apricot jam

What you do:
1) Put the granulated sugar in a pan big enough to hold the apricots in a single layer, add 350ml water and bring to the boil, stirring to help the sugar dissolve. Add the vanilla. Turn down to a very gentle simmer. Put the apricots into the liquid and poach gently until they are only just tender. 2) 2) Once ready, I stand with a slotted spoon and pull each one out as soon as it is ready. Lay the apricots in a broad, flat bowl so they don’t have to sit on top of each other.
3) preheat the oven to 220°C
4) Roll out the pastry to a thickness of 3mm(or use the ready rolled) and cut out six circles, each 16cm in diameter. Lay them on baking-sheets and, using a smaller circle cutter mark a 1cm border.
5) Put six apricot halves on each pastry circle, leaving the border uncovered.
6) sprinkle with caster sugar and bake for 12 minutes
7) Put the jam in a pan with 1 tbsp water and heat until it has melted. Brush over the surface of each tart then leave to set a little.
8) Serve warm or at room temperature with a drizzle of single cream/whipped cream.

Obviously this is the cheating way, you can make your own puff pastry. However you make it, enjoy it 😉 this will soon become a family favourite!

Keep it delicious!

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