PLUM AND APRICOT PUFF PASTRY TARTS

Plum and Apricot Puff Pastry Tarts image

Yield Makes 2 tarts

Number Of Ingredients 8

a 1-inch piece vanilla bean, split lengthwise
1 tablespoon sugar
a pinch cinnamon
a 1/2-pound frozen puff pastry sheet, thawed
2 plums, cut into 1/4-inch-thick slices
2 fresh apricots, cut into 1/4-inch thick slices
3 tablespoons apricot jam, melted, strained, and kept warm
vanilla ice cream as an accompaniment if desired

Steps:

Preheat oven to 400°F.
Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.
On a lightly floured surface roll out pastry 1/8 inch thick and cut out two 6- by 5 1/2-inch rectangles. Arrange pastry on a baking sheet and fold edges in on all sides to form 1/2-inch borders, leaving corners unfolded. Form points at corners by twisting ends and pressing them gently onto baking sheet. On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.
Bake tarts in middle of oven until pastry is golden brown, 20 to 25 minutes. Cool tarts on a rack and brush with jam.
Serve tarts warm with ice cream.