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.
Ingredients
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
Instructions
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 http://www.thedomesticfront.com/serendipity-apricot-tarts-with-frangipane/