| 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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