Apricot open tart
Serve these pastries for breakfast or with morning coffee
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
a large sheet of puff pastry about 400g
3 tbs apricot jam
¼ tbsp orange juice
½ tbsp golden caster sugar and a little more for sprinkling
4 apricots halved
Method
Preheat your oven to 190°C and line two large flat baking trays with parchment.
Cut your sheet of pastry into four squares and place them onto the lined baking trays.
Mix your jam, juice, and sugar and toss the apricot pieces in the mixture. They should be a bit sticky but not too wet as this will soften the pastry. Place the apricot in the centre of the pastry and spread the jam mixture around it. Pull the sides in to make a pocket. Pinch them to seal the pastry.
Sprinkle with some more sugar and bake for 20-25 minutes, until the pastry is golden and the apricot soft.
Leave to sit on the tray until cool enough to handle then place on a wire rack to cool completely.
