1 Recipe Flaky Butter Pastry 1 ts Lemon juice
OR 3 tb Sugar
1 lb Good quality, store-bought 1/2 Vanilla bean, split and
-puff pastry -seeds scraped out and
Flour for rolling -reserved, OR
2 cn (16-oz) apricot halves in 3/4 ts Vanilla extract
-extra-light syrup, drained 2 1/2 tb Flour
1 tb Kirsch 2 ts Unsalted butter
Roll the dough as directed for the desired tart size, Transfer dough
to a baking sheet and refrigerate while you prepare the apricots.
In a medium bowl, place the apricots and toss them with the kirsch,
lemon juice, all but 1 T of the sugar, and the vanilla seeds or
extract. Set aside.
In a small bowl, combine the 2 1/2 tablespoons flour with the
remaining sugar.
Remove the dough from the refrigerator and sprinkle the flour-sugar
mixture evenly over the dough, leaving a border uncovered as directed
above. Arrange the fruit evenly over the flour-sugar mixture. Fold
the rim of dough over the fruit, crimping the seams lightly with
moistened fingers. Shave the butter on top of the apricots. Bake the
tart in a preheated 400’F oven as directed above.
House Beautiful/August/1994 Scanned and fixed by Di and Gary
Yields
1 tart