Blackberries are in full flavor at this time of year.
I
found this recipe in Martha Stewart and we love tarts here so this recipe would
be perfect this time of year. Walnuts, blackberries, apricots and puff pastry,
what isn’t to love?
Roll out the puff pastry on a lightly floured board to 13
inch by 15 inch rectangle. Score about ½ inch from the edge with a knife. Chill
while you prepare the rest of the tart.
Preheat oven at 400 degrees.
Combine toasted walnuts, brown sugar, cornstarch and
salt.
Brush the pastry with an egg wash, making sure to not
brush the scored edge. Cover the pastry with walnut mixture, making sure to stay
clear of the edge.
Arrange sliced apricots
and blackberries on top
and
sprinkle with remaining sugar.
Bake at 400 degrees for 30 minutes and check to make sure
edges are browned. *
Delicious!!!
Apricot Blackberry Tart
1
sheet of puff pastry
¾ c.
toasted walnuts
3 T.
sugar
2 T.
cornstarch
4
apricots, pitted and sliced into 8 wedges
12
oz. fresh blackberries
¼ c.
granulated sugar
*Martha
Stewart’s recipe calls for the tart to be baked at 425 degrees for 10 minutes,
lower to 400 degrees for 30 minutes. The crust and fruit was burnt when I made
this her way.
Tuesday July 18, 2012
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