Recipe

These Strawberry Apricot Tarts Are Perfect for Spring

By Stephanie Lee at Northwestern University

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
  • Servings: 6
  • Easy
Ingredients
  • 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)

Photo by Stephanie Lee

Step 1

Preheat the oven to 400°F and prepare a greased baking pan.

Photo by Stephanie Lee

Step 2

Rinse the strawberries and canned apricots and dry them with a paper towel (you don’t want soggy tarts).

Photo by Stephanie Lee

Step 3

Cut the apricot halves in half and strawberries into quarter slices and set aside.

Photo by Stephanie Lee

Step 4

Roll out the thawed puff pastry on a floured surface and cut the pastry into 6 smaller rectangles.

Photo by Stephanie Lee

Step 5

Mix the two jams together and spread about a teaspoon on each rectangle.

Photo by Stephanie Lee

Step 6

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. 

Photo by Stephanie Lee

Step 7

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.

 

Photo by Stephanie Lee

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