Recipe - Apricot And Almond Tart

12 ounce Puff pastry
1 Egg; beaten
Filling:
2 tablespoon Semolina or dry breadcrumbs
18 ounce Or more fresh apricots;
quartered and pitted
1 ounce Flaked almonds
2 tablespoon Very fine sugar
2 tablespoon Clear honey

Roll the pastry out on a lightly floured board. Trim to give a rectangle of
about 12 inches by 5 inches. Using a sharp knife and a ruler, carefully cut
out an inner rectangle, 1/2" from the outer edge of the first one, i. e. a
rectangle that measures 11 One half x 4 1/2". Gently ease out the inner
rectangle and lay it on a lightly floured surface, leaving behind a 1/2"
wide "frame". Roll out the inner rectangle carefully, increasing its size
to 12" by 5". Lay it on a greased baking sheet and brush the edges with
beaten egg. Lift up the "frame" of pastry and lay it on the rectangle,
which it should fit.

Sprinkle the semolina evenly over the inside of this pastry case, then
arrange the apricot quarters on top, snuggling them close together as they
will shrink in the oven. Sprinkle over flaked almonds and the sugar.

Place a baking sheet in the oven and heat to 425 F. Place the tart on the
HOT baking sheet and bake for 15 minutes, then reduce heat to 375 F and
bake for a further 10 to 15 minutes. As soon as it is cooked, warm the
honey in a small pan until runny and brush over the apricots. Serve warm or
cold.
Posted to EATL Digest 24 Jul 96

Date: Thu, 25 Jul 1996 01:39:22 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM
NOTES : A variation on the plain open fruit tart, this one uses puff
pastry,
rolled out to form a rectangle. When they are ripe, use greengages
instead of
apricots.