MY COOKBOOK

MY COOKBOOK
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1.8.13

APRICOT PASTRY TART


This may appear to be a lengthy recipe, but either way the tart is simple to make. All you really need for it is pastry, fresh fruit and jam. This tart was made with homemade Hungarian Flaky Pastry.
 
300g fresh apricots
1 batch of Hungarian Flaky Pastry [click on the link for the recipe]
or 1/2 pkg. of commercial puff pastry dough, defrosted in the fridge overnight
Fruitfresh for sprinkling [optional]
1/4 cup smooth apricot jam, melted
sweetened whipped cream to serve the tart with [optional]
 
• Preheat the oven to F.
• Line a rimmed baking sheet with parchment paper.
• Next, prepare the apricots.
• Bring a pot of water to full rolling boil.
• Wash and drain the apricots and place them in a large bowl.
• Pour the boiling water over the apricots and leave them for 4 minutes. [not longer]
• Place a large bowl of ice water next to the bowl with the apricots.
• Using a slotted spoon quickly transfer the apricots to the bowl with the ice water. This will halt the cooking process.
• Remove the skins, cut the apricots in half, remove and discard the stones. [If the apricots are large, slice them or cut them into quarters.]
• Set the skinned apricot halves to drain.
• Next, roll out the pastry of your choice on a floured surf ace. If using homemade pastry, follow the directions. If using commercial puff pastry, make sure to roll the dough with a pastry roller and avoid stretching the dough by hand.
• Lay the pastry on the prepared pan, turning over a little bit from the edge.
• Arrange the skinned apricot halves on the top.
• Sprinkle with Fruitfresh.
• Melt the jam and distribute it over the apricots.
• Place the tart in the preheated oven and bake until nice golden on the edges.
• Halfway through baking I had to poke the commercial puff pastry in the middle, because the pastry bulged up, displacing some of the apricot halves. Use the fork to push the apricot halves back to their spots and finish baking the tart.
• Take the tart out of the oven and let it cool down a little before slicing it into 6 to 8 portions with a pizza cutter.
• Serve the tart with sweetened whipped cream.

 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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