Before I begin with the tart post, I would like to express my heartfelt sympathy to the cities of Paris and Beirut over the recent attacks on their citizens. I was just visiting Paris in August, and I lovingly explored the streets and enjoyed meeting the people of this beautiful, vibrant city. Perhaps someday I will be able to visit Beirut so I can experience that city and it’s people too. I feel compelled to share the beauty of my trip to Paris knowing that terrorism will never win when we try to experience and understand each other. So please, be inspired and bake this tart. Plan a trip to Paris or Beirut and let us all appreciate what is best about humanity.
There is nothing more beautiful than the sight of a window in Paris filled with delicious pastry. I had the good fortune to visit Paris recently and one of the highlights of my day was to go out foraging for breakfast with my husband each morning. There is nothing more beautiful than the sight of a window in Paris filled with delicious pastry, and I was not immune to the buttery siren call of croissants, brioche and the like.
So. Now that you want to go to Paris. Try baking this French inspired tart to get in the mood! We ate a variation of this tart every morning. It’s buttery pastry and tart fruit topping never bored us. My favorites were the apple or apricot. It is simple, but delicious and beautiful and will come together quickly due to the use of Refrigerated Puff Pastry.
French Style Fruit Tart
1 sheet frozen puff pastry, thawed. (I used Trader Joes, but any brand works well)
2-3 Large, tart apples, peeled, cored, very thinly sliced. (I used Spies) or you can use apricots, plums or pears. Try any fruit you like!
2 tablespoons (1/4 stick) Salted butter, melted
3 Tablespoons sugar mixed with 1/2 t ground cinnamon
1/4 cup smooth apricot jam, melted in the microwave for 20 seconds or until it is liquid and easy to stir.
Note: If you have chunky jam, just strain the chunks out before using.
Preheat oven to 400°F. Line baking sheet with parchment paper or use a silicone baking liner. Unfold pastry on the liner and dock the pastry using the tines of a fork, pierce 1/2-inch border around the edge of the pastry, and use the fork to pierce the entire sheet lightly all over. Arrange the fruit (overlapping is fine) on the pastry leaving the border you created clear of fruit. Brush the fruit with the melted butter and sprinkle with the cinnamon sugar mixture. Also brush the border you created with the butter and sprinkle with sugar as well. Bake the tart for 20 minutes. Your border will be a lovely golden brown. Take four sheets of foil to cover the exposed pastry crust so it does not get too dark and bake for 10 more minutes. Remove the tart from oven and brush melted jam over the fruit. Return the tart to the oven and bake tart until golden, about 8 minutes longer. Serve warm or at room temperature alone or with a scoop of vanilla ice cream. Cold tarts can be rewarmed in the microwave on defrost for a few minutes.