Serendipity -- Apricot Tarts with Frangipane
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Cook time: 
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Serves: 4
This recipe came together from some extra frangipane, a package of frozen puff pastry squares, and a few apricots that were too tart to eat out of hand. The whole is far more than the slapdash nature of its creation would suggest -- they're really pretty wonderful.
  • Frangipane (I just used what I had left over from the Bakewell Tarts - it made 4 apricot tarts.)
  • 4 squares frozen puff pastry
  • 4 apricots, sliced thickly, pits removed
  • raw or Demerara sugar
  1. Let pastry squares thaw enough that you can fold up the edges of the squares to make a rim. Divide Frangipane among the pastry. Arrange apricots atop the frangipane, and top with a generous sprinkle of sugar. Bake at 400 degrees 20-25 minutes or until the pastry is puffed and golden.
Recipe by The Domestic Front at