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. *
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