pat's Recipe

Apricot-Blackberry Puff Pastry Tart

Category: Pies

1 sheet frozen puff pastry (one 14-ounce package), thawed

3/4 cup ground toasted walnuts
3 Tbsp light brown sugar
2 Tbsp cornstarch
salt
1 large egg, beaten for egg wash
4 apricots, pitted and each cut into 8 wedges
12 ounces fresh blackberries (about 2-3 cups)
1/4 cup granulated sugar

Preheat oven to 425. Roll out pastry to a 13x15-inch rectangle on a lightly floured surface; trim edges with a knife. Transfer to a baking sheet; freeze for at least 30 minutes or overnight.
Combine walnuts, brown sugar, cornstarch and 1/4 tsp salt. Brush pastry with egg wash, avoiding edges so that egg doesn't drip over sides. Score a line around edge of pastry using aknife to create a 3/4-inch border (do not cut all the way through). Cover center with walnut mixture. Arrange apricots and blackberries on top. Sprinkle with granulated sugar.
Bake for 10 minutes. Reduce oven temp to 400. Bake until pastry is golden brown and fruit is soft, about 30 minutes more. Let cool.
makes one 13x15-inch tart

serves 9