Fresh Apricot Tart

Serves 6 to 8
by Deborah Mele
1 Sheet Puff Pastry
6 Ripe Apricots
4 Tablespoons Apricot Preserves
3 Tablespoons Granulated Sugar
Preheat the oven to 375 degrees F. Wash and dry the apricots, then cut in half through the stem and remove the pits. Lightly roll out the dough large enough that you can cut a 10 inch circle. I find cutting around a dinner plate works well for me. Lightly grease a baking sheet and place the cut pastry on it. Heat the jam in the microwave for 20 seconds to liquify it and spread three tablespoons of the jam over the pastry circle, leaving a border of 1 inch. Place the apricots cut side down on the pastry, and brush them with the remaining jam. Sprinkle the sugar on the apricots and then bake for about 20 to 25 minutes. The pastry should be puffed and light brown and the apricots lightly caramelized. If desired for more caramelization you can place the tart under the broiler for a minute or two. Serve warm.