Rustic Apricot Tart

serves 4

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This is such a pretty and easy breezy dessert, or even breakfast! I used apricots from my

apricot tree, but any stone fruit would work.

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preheat oven to 400 degrees

line a baking sheet with parchment paper

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1 sheet frozen puff pastry

2 tablespoons apricot preserves, thinned with a very small amount of water

6 ripe apricots, pitted and each sliced into 6 half moons

2 teaspoons sugar

1 egg

1 teaspoon water

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Thaw out puff pastry on counter for NO LONGER than 30 minutes…do not allow to get too soft.

Dust your work surface with flour. Unfold puff pastry on work surface and roll out slightly. Cut

into four squares.

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Working with one at a time, spread out a small amount of apricot preserves on pastry to within

about 3/4 inch of edge. Arrange apricot slices fanned out in a circular pattern. Sprinkle with

sugar.

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Beat together egg and water and brush on exposed puff pastry edges. Transfer to prepared

baking sheet and put in refrigerator. Repeat with three additional squares and add to sheet to

chill for at least 10 minutes and up to an hour.

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Remove from refrigerator and bake for approximately 25 minutes or until edges get lightly

browned and puffed up.

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Remove and allow to cool on a rack. Serve warm or at room temperature. Best eaten on day of

baking.