I have been so busy lately. Between working full time and starting Redfield - I'm pretty exhausted by the end of the day. Still, Mike and I love hosting at our house. We do a lot of dinners with family and friends and I have been looking for quick dessert ideas that look and taste beautiful but don't require a lot of effort because come dinner time, I'm usually totally beat.
I've done a version of the following tart using store bought puff pastry and stone fruit a few times recently and it's been a big hit. That said, you can really use any combination of jam and fruit that you have on hand--even frozen fruit works well. It is the tail end of the apricot season here in California so for this version, I grabbed a few of those and some pluot jam I had in my fridge.
1/4 sheet frozen puff pastry (I love Dufour and always have it in my freezer)
3-5 apricots (depending on the size)
1/4 cup jam
AP flour (for rolling out the puff pastry)
1 egg, beaten
Flaky sea salt (for sprinkling)
Turbinado sugar (for sprinkling)
Preheat the oven to 350. Defrost a 1/4 sheet of puff pastry and roll it out to twice its original size. Use a well-floured surface because the butter in pastry dough can really stick.
Clean and halve the apricots and slice into thin, even strips. Take the jam and spread it evenly and thinly over the puff pastry while leaving about an inch around the edge. Don't go too heavy on the jam - you want to avoid having too much moisture on the dough because it will make it soggy.
Arrange the fruit on top of the jam. Beat the egg and brush it onto the edges of the dough. Sprinkle the entire tart with sea salt and turbinado sugar.
Bake in the oven for 15 minutes at 350 and put it under the broiler for an additional minute or two to add some color to the fruit. I recommend serving with whipped cream or vanilla ice cream. Often, if I'm hosting a dinner, I'll prep it out fully on a sheet pan and throw in the freezer until we're done with dinner and then bake it in the oven (it might need an extra minute or two) and serve it hot.