You can usually sense that spring has come when the birds start to wake you up in the morning, the breeze gets a little warmer, and that walk to your 8 AM class becomes somewhat bearable. The transition into the spring season usually brings brighter and lighter flavors along with fresh fruits like strawberries and vegetables like asparagus.
What is a better way to celebrate the new season than by whipping up a light and airy dessert with some of spring’s seasonal ingredients? By starting with some pre-made dough, you can make these strawberry apricot tarts in no time so you can go enjoy the warmer weather.
Strawberry Apricot Tarts
- Prep Time:15 minutes
- Cook Time:15 minutes
- Total Time:30 minutes
- 5 strawberries
- 6 canned or fresh apricot halves
- 1 teaspoon sugar
- 2 tablespoon strawberry jam
- 2 tablespoon apricot preserve or jam
- 1 sheet puff pastry
- 6 tablespoon whipped cream (optional)
Preheat the oven to 400°F and prepare a greased baking pan.
Rinse the strawberries and canned apricots and dry them with a paper towel (you don’t want soggy tarts).
Cut the apricot halves in half and strawberries into quarter slices and set aside.
Roll out the thawed puff pastry on a floured surface and cut the pastry into 6 smaller rectangles.
Mix the two jams together and spread about a teaspoon on each rectangle.
Line the apricot and strawberry slices in alternating order along each rectangle.
#SpoonTip: Sprinkle a little almond flour or chopped nuts for a nutty taste or some sugar for a crystallized topping.
Place the tarts on the baking pan and bake for 15 minutes or until the puff pastry is golden brown. Once they’ve cooled, add a dollop of whipped cream to finish them off.