Plum and Apricot Puff Pastry Tarts
- 1 -inch piece vanilla bean, split lengthwise
- 1 tablespoon sugar
- Pinch cinnamon
- 1/2 -pound frozen puff pastry sheet, thawed
- 2 plums, cut into 1/4-inch-thick slices
- 2 fresh apricots, cut into 1/4-inch-thick slices
- 3 tablespoons apricot jam, melted, strained, and kept warm
- Vanilla ice cream as an accompaniment if desired
- 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.
vanilla bean, sugar, cinnamon, pastry sheet, plums, fresh apricots, apricot, vanilla ice cream
Taken from www.foodnetwork.com/recipes/plum-and-apricot-puff-pastry-tarts.html (may not work)