These aren’t actually easy fruit tarts two ways. They’re one way–two different kinds of fruit. I was inspired to make these after seeing a recipe for apricot tarts in Donna Hay’s Fast, Fresh, Simple, one of my latest cookbook acquisitions. I like Donna’s creative and simple recipes, but I tend to buy her books for the photos. She is an amazing food stylist and she uses some of the world’s most amazing photographers. This book is shot by William Meppem, whose beautifully lit and composed food photos are an inspiration.
There is a photo to accompany every recipe–something that I’ve always appreciated in a cookbook. First, because I was a novice who always wanted to know what something was supposed to look like, and now because I study food photography as a way to learn to capture such images myself. As with many things, I’m learning that the simplest things look deceptively easy but are far from so.
These tarts are the opposite of that. They look stunning, and elegant, like you spent all day in the kitchen, when they actually just take a few minutes if you have some frozen puff pastry on hand. You need 225 grams to make six tarts. I bought a sheet of all butter puff pastry and used half, keeping the rest in the freezer for another time. I plan on doing a post on a variety of savoury tarts for spring, so stay tuned.
To make these lovelies, you need a can of apricots, drained and rinsed and patted dry with paper towel so as not to make the puff pastry soggy with its juices. Each strawberry tart requires one strawberry, hulled and cut into four slices. Roll out the puff pastry on a floured board so it forms a rectangle wide enough to cut into six smaller rectangles. For the apricot tarts, spread each tart with a tablespoon of apricot jam, and then sprinkle over top a tablespoon of almond meal. Almond meal is basically ground almonds. I love the one by Bob’s Red Mill, but you can also just grind some almonds in a coffee grinder if you have them. Top each tart with three apricot halves and sprinkle with sugar. For the strawberry tarts, use strawberry jam and repeat the method.
I bake mine at 400F for about fifteen minutes. Basically, until the pastry is puffed and golden. Serve with ice cream or whip cream.
See. Easy peasy.