Elegant apricot and almond tarts with a luscious cream cheese base over light and airy puff pastry pockets. These not-too sweet tarts are the perfect dessert for your next summer gathering.
Course Oven
Cuisine Oven
Keyword Oven
Prep Time 30 minutesminutes
Cook Time 35 minutesminutes
Servings 22
Calories 307kcal
Author Cristina
Ingredients
2packagespuff pastry
10ripe apricots
250gramsPhiladelphia cream cheese or substitute mascarpone
¼ to ½cupsliced almonds
2-3tablespoonpowdered sugarplus more for dusting / if apricots are underripe
Make the fillingIn a mixing bowl or stand mixer whip together the cream cheese and sugar until smooth. Whisk together the two eggs in another smaller bowl, and add them to the cream cheese and sugar, reserving about 2.5 tablespoon for the egg wash. Then add the orange marmalade, vanilla, cinnamon, ginger and pinch of salt to the cream cheese and mix well.
Cut the apricotsCut the apricots into roughly equal thin slices.
Cut the pastryCut the puff pastry sheets into equal sized rectangles. Depending on the size of the sheet, you will get anywhere from 8-12 rectangles.
ShapeApply egg wash to the outer edges of each rectangle. Use the edge of a butter knife or your fingers to gently push up and fold over the edges of each rectangle so that you form them into little frames.
FillFill each frame with approximately 2 - 2.5 tablespoon of the cream cheese mixture and carefully lay 3-4 slices of the apricot slices on each frame. Apply more egg wash to the frame edge, and top with the sliced almond.
BakeBake at 200 C / 375 F for approximately 30-35 minutes or until the edges turn golden brown and the almonds are toasted.
Dust with more powdered sugar and serve.
Notes
The riper the fruit, the sweeter the tart. Adjust sugar accordingly.This recipe can easily be cut in half.