| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Cklive16 | 2 | servings | |
INGREDIENTS
| 1 | Piece Vanilla bean -; (1" long), split | |
| ; lengthwise | ||
| 1 | tb | Sugar |
| 1 | pn | Cinnamon |
| 1/2 | lb | Frozen puff pastry sheets; thawed |
| 2 | Plums; sliced 1/4" thick | |
| 2 | Fresh apricots; sliced 1/4" thick | |
| 3 | tb | Apricot jam; melted, strained, |
| And kept warm | ||
| Vanilla ice cream; as an accompaniment | ||
| If desired |
INSTRUCTIONS
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. This recipe yields 2 tarts. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8674) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@prodigy.net 03-23-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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