In a desperate (and transparent) attempt to avoid making more jam with my remaining leftover apricots, I decided that more tarts were in order. (I mean, I love me some jam, but it is just too hot!) While prepping the tarts, I wondered why I had never made this recipe with fruits other than apricots. With a simple reach over to the fruit bowl, I grabbed a pear and a nectarine, and decided to give it a try. And voila! So simple and easy. I took the same sized circles of puff pastry (my stemless martini glasses make the perfect sized stencil), added about a tablespoon of cinnamon sugar to the center of each, gave them a sprinkling of freshly grated nutmeg, and topped two with sliced nectarines, and two with pear halves (which I peeled, cored, and sliced, keeping the stem end intact). I gave each an extra little sprinkling of cinnamon sugar on top, and into the 400º oven they went for 20-25 minutes until they were golden brown and puffed. Brush the baked tarts with a generous amount of hot, strained apricot jam, and you have the easiest “fancy” fake out dessert in the world. I had never thought of it before, but as a reader suggested, these would also make a delicious breakfast pastry. I mean, who wouldn’t love waking up to one of these? Happy Eating!
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