Apricot Tarts

Makes 12

Use fresh apricots to make these succulent puff pastry slices for a lovely dessert or coffee time snack.

Free from Egg, Soya
Vegetarian

Ingredients

Change Quantities:
  • PUFF PASTRY
  • 100g Doves Farm Organic Plain White Flour
  • pinch of salt
  • 4 tbsp cold water
  • 75g butter, chilled
  • flour, for dusting
  • oil, for tray
  • APRICOT TARTS
  • 2 tbsp apricot jam
  • 100g marzipan
  • 6 fresh apricots, halved
  • 25g flaked almonds

Puff Pastry

Step 1

  1. Put the flour into a bowl, add the salt and stir to combine.
  2. Add the water and mix well.
  3. Using your hands gather everything together to form a ball of dough.
  4. If this does not happen easily add another teaspoon of water.
  5. Cover the dough ball and chill for 10 minutes.

Step 2

  1. Dust the work surface and dough with flour.
  2. Gently roll the dough into a 20 x 30cm/8 x 12" rectangle.
  3. Divide the butter into three pieces and return two of them to the fridge.
  4. Cut the first third of butter into 3mm/⅛” thick slices.
  5. Lay the butter in lines, just touching each other, over the middle of the dough.
  6. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for 10 minutes.

Step 3

  1. Once again, dust the work surface and pastry with flour.
  2. Roll the pastry into a 20 x 30cm/8 x 12" rectangle.
  3. Cut the second third of butter into 3mm/⅛” thick slices.
  4. Lay the butter in lines, just touching each other, over the middle of the dough.
  5. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  6. Gently flatten the top of the pastry dough with the palm of your hand and pinch pastry over any exposed butter.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for 10 minutes.

Step 4

  1. For the last time, dust the work surface and pastry with flour.
  2. Once again roll the pastry into a 20 x 30cm/8 x 12" rectangle.
  3. Cut the last piece of butter into 3mm/⅛” thick slices.
  4. Lay the butter in lines, just touching each other, over the middle of the dough.
  5. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  6. Gently flatten the top of the pastry dough with the palm of your hand and pinch pastry over any exposed butter.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for at least 10 minutes.

 Apricot Tarts

  1. Pre-heat the oven.
  2. Allow the pastry to come back to room temperature.
  3. Rub a little oil around the inside of a large baking tray or insert a baking liner.
  4. Gently warm the jam.
  5. Dust the work surface and pastry with flour.
  6. Roll the pastry into a 15 x 45cm/6 x 18"rectangle.
  7. Cut the pastry into twelve 75mm/3” squares.
  8. Cut the marzipan into 12 pieces, roll each into a ball and put one in the middle of each square.
  9. Half the apricots and remove the stones.
  10. Put half an apricot over each marzipan ball to enclose it.
  11. Brush apricot jam all over the pastry and apricot.
  12. Sprinkle the flaked almonds over the top.
  13. Transfer the apricot tarts to the prepared baking tray.
  14. Chill for 10 minutes.
  15. Bake for 15-20 minutes until crisp and golden.

Equipment

large baking tray, pastry brush and mixing bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

15-20 minutes

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Ingredients

Change Quantities:
  • PUFF PASTRY
  • 100g Doves Farm Organic Plain White Flour
  • pinch of salt
  • 4 tbsp cold water
  • 75g butter, chilled
  • flour, for dusting
  • oil, for tray
  • APRICOT TARTS
  • 2 tbsp apricot jam
  • 100g marzipan
  • 6 fresh apricots, halved
  • 25g flaked almonds

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