Imagine biting into a delicate, golden-brown pastry that whispers tales of French countryside kitchens, where each tart is a work of art. These Count Apricot Tarts are not just a dessert; they're a culinary journey that transforms simple ingredients into an extraordinary experience. With perfectly caramelized apricots nestled on a buttery puff pastry canvas, this recipe promises to transport your taste buds to a world of refined elegance and sweet sophistication.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: French
Serves: 6 tarts
Ingredients
- 1 sheet puff pastry
- 2 cups apricots, halved and pitted
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove the puff pastry from the refrigerator and let it sit at room temperature for 10 minutes to become pliable.
- In a medium mixing bowl, combine halved and pitted apricots, granulated sugar, lemon juice, and cornstarch. Gently mix until the apricots are evenly coated.
- Unfold the puff pastry sheet and cut it into 6 equal rectangular pieces using a sharp knife or pastry cutter.
- Place the pastry rectangles on the prepared baking sheet, leaving space between each tart.
- Arrange the apricot halves in a slightly overlapping pattern on each pastry rectangle, leaving a small border around the edges.
- Fold the edges of the pastry inward, creating a rustic border that will help contain the fruit juices.
- Brush the pastry edges with beaten egg using a pastry brush to create a golden, shiny finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown and the apricots are soft and caramelized.
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Transfer the tarts to a wire rack and dust with powdered sugar before serving.
Tips
- Temperature Matters: Ensure your puff pastry is slightly chilled but pliable for the best texture and rise.
- Fruit Selection: Choose ripe but firm apricots for the most balanced flavor and texture.
- Sugar Coating Technique: Gently toss apricots in sugar and cornstarch to prevent excess moisture and create a beautiful glaze.
- Egg Wash Secrets: Apply egg wash sparingly and evenly for a professional, glossy golden finish.
- Baking Precision: Watch your tarts closely in the last 5-10 minutes to prevent over-browning.
- Cooling is Crucial: Allow tarts to rest briefly after baking to let the caramelization set and flavors meld.
- Serving Suggestion: Dust with powdered sugar just before serving for a restaurant-quality presentation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 30mg
