A real fast Recipe for Apricot Tart

There is nothing better than a Provençal apricot: those rather small, red cheeked fruits are blessed with such an aroma that I use them all the time when they are in season - preparing apricot Clafoutis (which is always a big success at Cuisine de Provence), cooking apricot jam or whipping up a real fast apricot tart.

Red cheeked Provençal apricots

Which is what I did this morning when I found some apricots that were turning rather too ripe. 

All you need is a sheet of puff pastry, 10 or so ripe apricots, 2 tbsp honey, 75 gr (1/2 cup) powdered almonds, 75 gr (1/2 cup) icing sugar,60 gr (4 oz) butter at room temperature, 1 large egg and 1 tbsp Maïzena (corn starch) and 2 tbsp runny honey.

Heat the oven to 200C/400F.

Unroll the puff pastry onto a baking sheet lined with baking parchment, prick a bit all over with a fork and store in the fridge. 

In a bowl mix almond powder, butter, icing sugar, the egg and the corn starch into a frangipane.

Wash and cut the apricots into halves, discard the stones.

Get the puff pastry out of the fridge, spread the frangipane onto the pastry, decorate the apricot halves on top, drizzle with honey and bake for 30 min. Serve at room temperature as is or with a dollop of whipped cream if you feel like spoiling yourself and your guests. Best about this recipe? It takes all of 40 minutes from start to baked finish!

Apricot Tart