Oh boy . . . it's hot, Hot, HOT! Not complaining though . . . well not much anyways. We have to take our blessings where we find them. One thing though this heat is not really very conducive to cooking. I've been trying to stay as cool as I can and just do simple things. Salads mostly . . . but there is the odd dessert that I can make which won't heat up the kitchen too much . . .
Easy desserts like these fresh apricot tarts. I had picked up a punnet of fresh apricots for a pound the other day, with this exact idea in mind and what could I do . . . fruit goes off so quickly in this heat, so I had to make them . . .
Good thing they are quick and easy. Simple to make too. Even Todd could manage this I think . . . well, I like to think he could, but I probably wouldn't let him just in case he couldn't. He's quite adept at using a tin opener . . . but anything else, I don't know. I'd have to stand over him and instruct him the whole way through. I'd rather just do it myself.
You end up with nicely lightly cooked apricots on a bed of apricot jam and almonds, topping a crisp puff pastry crust . . . lightly sugared. Deliciously easy.
I like to serve something cool on top . . . like some creme fraiche or ice cream . . . but custard or cream would go quite well too. In fact you can do most stone fruits in this simple manner. Apples and pears too. Just adjust the flavor of jam and Bob's your Uncle!
*Easy Apricots Tarts*
Makes 6Printable Recipe
These are a real doddle to make. You can have an easy, quick and delicious dessert on the table in no time at all. I like to serve them with a dollop of creme fraiche, but do feel free to use ice cream, clotted cream or whipped cream! You can also substitute other stone fruits for the apricots, or even sliced apples or pears, changing the flavor of jam to accommodate. With apples and pears I would use a ginger conserve, or even some marmalade would be nice.
1 sheet of ready roll puffed pastry6 TBS apricot jam6 TBS ground almonds12 fresh apricots, halved and stonedmilk for brushingcoarse sugar for sprinklingwarmed apricot jam for brushing
Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray with nonstick paper.
Unroll your sheet of puff pastry and cut into six equal rectangles. Place each onto the baking sheet, leaving space between. Using a sharp knife, cut a border edge all the way around, about 1cm in and taking care not to cut all the way through. Brush the edge with milk and sprinkle with coarse sugar. Spoon 1 TBS of apricot jam in the center of each and spread it to the border. Sprinkle 1 TBS of ground almonds over each. Top each tart with four apricot halves.
Bake in the heated oven for 15 to 18 minutes, or until puffed and golden brown and the fruit is knife tender. Remove from the oven and brush all over with warm apricot jam. Serve at room temperature with some cream, creme fraiche, ice cream, etc. Deliciously simple!
