Rectangular Apricot Tart

Name: Rectangular Apricot Tart
Cuisine: France
Ingredients: 1 recipe Classic Puff Pastry; 1 large egg yolk beaten together with 2 tablespoons milk of your choice; 1 large egg yolk beaten together with 2 tablespoons milk of your choice; 1 recipe Pastry Cream; 2 pounds ripe, fresh apricots, poached in syrup; 2 pounds ripe, fresh apricots, poached in syrup; 2 pounds ripe, fresh apricots, poached in syrup; superfine sugar; 1 cup apricot jam, melted, strained through a conical strainer, and mixed with 1 tablespoon kirsch; 1 cup apricot jam, melted, strained through a conical strainer, and mixed with 1 tablespoon kirsch; 2 tablespoons chopped peeled pistachios

Caissette aux Abricots

Preparation info

FFR—
6 to 8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Well-drained canned apricots can also be used.

Ingredients

1 recipe Classic Puff Pastry
1 large egg yolk beaten together with 2 tablespoons

Europe
France
Pie
Vegetarian

Method

Roll the pastry out to a sheet ¼ inch thick. Transfer to a baking sheet lined with parchment paper. Cut a square of pastry 10 x 10 inches. Remove any extraneous pastry and keep it for cheese twists.

Fold the square into a triangle. Cut a band 1 inch wide