Apricot Almond Tart

I found some beautiful apricots at the market yesterday and wanted to make something nice with them.  Hello foodily.com!  Within a few minutes I had printed off two recipes for apricot almond tarts.  This was the simpler, less caloric recipe, so I decided to try it first.  In my mind, the simpler the recipe, the more times I will make it.  Why make life complicated?


I ended up making two tarts, but I didn't have quite enough apricots for the second, so I added some blueberries.  I think it looks nice, don't you?

Apricot Almond Tart
Adapted from Epicurious.com
Serves 6

1/4 cup almond meal (you can get this at Trader Joe's, or just grind the almonds in a clean coffee grinder)
1/4 cup confectioners' sugar
6 fresh apricots
one sheet frozen puff pastry (I used the artisan puff pastry from Trader Joe's, which is about 10" square)
3 tsp apple jelly (or apricot preserves)

Defrost the sheet of puff pastry for 10 minutes on a sheet of parchment paper set on a cookie sheet.

Preheat oven to 425 degrees.

In a small bowl, combine the almond meal with the confectioners' sugar.  Wash and dry the apricots, then pit them by slicing cleanly around the pit and breaking the apricot into two halves.  Slice the halves into thin wedges (about 1/8" thick).

Lightly score the puff pastry dough to create a 1/2" border on all four sides.  Spread the almond mixture evenly over the pastry, leaving a clear border.  Arrange the apricot wedges decoratively on top of the almond mixture.

Microwave the jelly for 15 seconds and brush it over the apricots.

Bake the tart in the center of the oven until the edges are golden brown, about 30 minutes.  Using the parchment paper, lift the tart to a cooling rack.  Cool completely before serving.