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Simple Glazed Apricot Tart with Buttery Crust

A close-up slice of a glistening, glazed Apricot tart resting on a wooden cutting board, with the rest of the tart blurred in the background.
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Make a beautiful, shiny apricot tart using fresh seasonal fruit and a simple, buttery crust. This recipe is straightforward and results in a sophisticated dessert perfect for any celebration.

Ingredients

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  • 1 sheet frozen puff pastry, thawed
  • 4 cups fresh apricots, halved and pitted
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/4 cup apricot jam, warmed

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Unroll the thawed puff pastry sheet onto the prepared baking sheet. Score a 1-inch border around the edges of the pastry, being careful not to cut all the way through. Prick the center area lightly with a fork.
  3. Arrange the apricot halves, cut-side up, inside the scored border on the pastry.
  4. In a small saucepan, combine the granulated sugar, water, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 2 minutes. This creates your simple apricot glaze base.
  5. Brush half of the warm glaze mixture evenly over the apricots.
  6. Bake for 20 to 25 minutes, or until the pastry is golden brown and puffed, and the apricots are tender.
  7. While the tart is still warm, gently brush the remaining glaze mixture over the baked apricots for extra shine.
  8. Warm the apricot jam slightly in a small bowl. Brush the warm jam over the entire surface of the fruit to create a final, shiny glaze.
  9. Let the fresh fruit tart cool slightly before slicing and serving.

Notes

  • For an extra buttery crust flavor, brush the pastry border with an egg wash (one egg beaten with 1 teaspoon of water) before baking.
  • If your apricots are very large, you can slice them into quarters instead of halves.
  • To achieve the best shiny glaze, make sure the apricot jam you use for the final coat is smooth and lump-free.

Nutrition

Find it online: https://cookingbyjade.com/apricot-tart-simple-glazed-buttery-crust/