Ingredients Jump to Instructions ↓

  1. 1 Vanilla bean - (1" long) - split lengthwise

  2. 1 tablespoon 15ml Sugar

  3. 1 Cinnamon

  4. 1/2 lb 227g / 8oz Frozen puff pastry sheets - thawed

  5. 2 Plums - sliced

  6. 2 Fresh apricots - sliced

  7. 1/4" thick

  8. 3 tablespoons 45ml Apricot jam - melted, strained, And kept warm Vanilla ice cream - as an accompaniment If desired

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 400 degrees. Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon. On a lightly floured surface roll out pastry 1/8-inch thick and cut out two 6-by 5 1/2-inch rectangles. Arrange pastry on a baking sheet and fold edges in on all sides to form 1/2-inch borders, leaving corners unfolded. Form points at corners by twisting ends and pressing them gently onto baking sheet. On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture. Bake tarts in middle of oven until pastry is golden brown, 20 to 25 minutes. Cool tarts on a rack and brush with jam. Serve tarts warm with ice cream. This recipe yields 2 tarts.


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