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Warm Apricot Pastries

Makes 6-8


1 pound puff pastry
10-12 apricots, pitted and diced
Orange Juice, as required


Confectioners' sugar for dusting - or apricot jam for glazing

Prepare the apricots.

Preheat oven to 425 F. Line a large baking sheet with parchment paper. Roll dough to a thickness of about 1/4 inch. Cut into 5-inch rounds. Place rounds on baking sheet, or press gently into 5-inch tart molds.

If baking free-form, use pastry scraps to cut a border and place, using water to adhere, on perimeter of each tart (this will prevent seepage of apple juices).

Arrange a generous mound of apricots on each dough section. Sprinkle on 2 to 3 teaspoons of sugar and a few drops of orange juice.

Bake tarts and reduce heat to 400 F. after 15 minutes. Bake until pastry is browned and apricots start to create their own juice and caramelize.

Remove tarts from oven and glaze with warmed apricot jam, or cool and dust with confectioners' sugar.


Puff pastry from a French-style bakery is usually better, but most commercial varieties will do. Kosher bakeries always have a pareve puff pastry in their freezer case for handy baking. These tarts can be baked free-form or in tart molds.