Apricot Tarts
No reviews yet. Be the first to review this recipe.
About this recipe:
Use fresh apricots to make these succulent puff pastry slices for a lovely dessert or coffee time snack.
Equipment:
large baking tray, pastry brush and mixing bowl
Ingredients:
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
Method:
220°C, Fan 200°C, 425°F, Gas 7
Puff Pastry
- Put the flour into a bowl, add the salt and stir to combine.
- Add the water and mix well.
- Using your hands gather everything together to form a ball of dough.
- If this does not happen easily add another teaspoon of water.
- Cover the dough ball and chill for 10 minutes.
- Cut the chilled butter into very thin slices and lay these out on a plate.
- Dust the work surface with flour, place the dough in the middle and dust it with flour.
- Gently roll the dough into a 20 x 30cm/8 x 12″ rectangle.
- Lay a third of the butter slices across the middle of the dough in lines which just touch.
- Run a damp finger all around the outside of the pastry rectangle.
- Gently lift the left side of the pastry over and onto the middle of the butter.
- Now lift the right side of the pastry, folding it over so the butter is covered.
- Press around the edges and pinch together any cracks.
- Gently fold the pastry in half, pinching any cracks to make sure no butter is exposed.
- Dust the pastry with flour, turn it over and dust the other side.
- For the second time, roll the dough into a 20 x 30cm/8 x 12″ rectangle.
- Arrange another third of the butter in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides.
- Run a damp finger all around the outside of the pastry rectangle.
- Once again, carefully lift the left and right sides of the pastry over the butter to meet in the middle.
- Press around the edges, pinching any cracks to make sure no butter is exposed.
- Gently fold the pastry in half, dust with flour and chill for at least 10 minutes.
- For the final time, roll the dough into a 20 x 30cm/8 x 12″ rectangle.
- Arrange the remaining slices of butter in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides.
- Run a damp finger all around the outside of the pastry rectangle.
- Once again, carefully lift the left and right sides of the pastry over the butter to meet in the middle.
- Press around the edges, pinching any cracks to make sure no butter is exposed.
- Gently fold the pastry in half, pinching together any cracks over the butter.
- Dust the folded pastry with flour and chill for at least 10 minutes or up to 4 hours.
Apricot Tarts
- Pre-heat the oven.
- Allow the pastry to come back to room temperature.
- Rub a little oil around the inside of a large baking tray or insert a baking liner.
- Gently warm the jam.
- Dust the work surface and pastry with flour.
- Roll the pastry into a 15 x 45cm/6 x 18″ rectangle.
- Cut the pastry into twelve 75mm/3” squares.
- Cut the marzipan into 12 pieces, roll each into a ball and put one in the middle of each square.
- Half the apricots and remove the stones.
- Put half an apricot over each marzipan ball to enclose it.
- Brush apricot jam all over the pastry and apricot.
- Sprinkle the flaked almonds over the top.
- Transfer the apricot tarts to the prepared baking tray.
- Chill for 10 minutes or up to 4 hours.
- Bake for 15-20 minutes until crisp and golden.
Leave a Reply