Ingredients:

  • 1 sheet (9 oz / 255 g) frozen puff pastry, thawed but cold
  • 1 large egg (50 g)
  • 1 tbsp (15 ml) heavy cream
  • 1 lb (450 g) fresh apricots, pitted and sliced into ¼-inch pieces
  • ¼ cup (50 g) granulated sugar
  • ½ tsp (1 g) ground cinnamon
  • ¼ cup (60 ml) apricot preserves
  • 1 tbsp (15 ml) water

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Unroll the chilled puff pastry onto the parchment. Lightly score a 1-inch border around the edge with a knife without cutting through, then prick the center area several times with a fork.
  3. Whisk the egg and heavy cream together and brush the mixture onto the 1-inch border.
  4. Arrange the sliced apricots in a single, slightly overlapping layer within the border, then sprinkle evenly with granulated sugar and cinnamon.
  5. Bake for 20–25 minutes until the crust is mahogany-colored and shattering and the apricots have softened.
  6. Combine apricot preserves and water in a small saucepan over low heat, stirring until melted and smooth.
  7. Immediately after removing the tart from the oven, brush the warm glaze over the fruit and the crust.