Reviews (2) Add Rating & Review 33 Ratings 5 star values: 7 4 star values: 14 3 star values: 10 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 07/12/2010 In response to FrancesCT: You can use the same amount of cherries as blackberries. Plumbs, apples, and blueberries also work. When it comes to egg-wash, it's best to use the whole egg. The yolk is what gives it that beautiful golden color. Also try adding a pinch of sugar and a pinch of salt to your egg-wash, it enhances the reaction. Martha Stewart Member Rating: Unrated 05/12/2010 I watched the Today show this morning and saw this recipe being made with cherries. Do you measure the same amount of cherries as blackberries, or how much would you use of the cherries? Also, usually when I brush an egg wash on bread I only use the egg whites, but it looked like the egg wash used for this probably used the whole egg beaten. What determines when you use the whole egg or just part of it for the egg wash?
Back to Apricot-Blackberry Puff Pastry Tart All Reviews for Apricot-Blackberry Puff Pastry Tart - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Apricot-Blackberry Puff Pastry Tart Recipe Summary prep: 25 mins total: 1 hr 35 mins Servings: 9 Yield: Makes one 13-by-15-inch tart
Ingredients Ingredient Checklist 1 sheet frozen puff pastry (one 14 ounce package), preferably Dufour ( dufourpastrykitchens.com), thawed All-purpose flour, for surface 3/4 cup ground toasted walnuts 3 tablespoons light-brown sugar 2 tablespoons cornstarch Salt 1 large egg, beaten for egg wash 4 apricots, pitted and each cut into 8 wedges 12 ounces fresh blackberries (about 2 to 3 cups) 1/4 cup granulated sugar
Cook’s Notes Tart can be refrigerated for up to 2 hours before serving.
Gallery Apricot-Blackberry Puff Pastry Tart
Recipe Summary prep: 25 mins total: 1 hr 35 mins Servings: 9 Yield: Makes one 13-by-15-inch tart
Gallery
Apricot-Blackberry Puff Pastry Tart
Apricot-Blackberry Puff Pastry Tart
Apricot-Blackberry Puff Pastry Tart
Recipe Summary prep: 25 mins total: 1 hr 35 mins Servings: 9 Yield: Makes one 13-by-15-inch tart
Recipe Summary
prep: 25 mins total: 1 hr 35 mins
Servings: 9 Yield: Makes one 13-by-15-inch tart
prep: 25 mins
total: 1 hr 35 mins
prep:
25 mins
total:
1 hr 35 mins
Servings: 9
Yield: Makes one 13-by-15-inch tart
9
Makes one 13-by-15-inch tart
Ingredients
Ingredients
- 1 sheet frozen puff pastry (one 14 ounce package), preferably Dufour ( dufourpastrykitchens.com), thawed All-purpose flour, for surface 3/4 cup ground toasted walnuts 3 tablespoons light-brown sugar 2 tablespoons cornstarch Salt 1 large egg, beaten for egg wash 4 apricots, pitted and each cut into 8 wedges 12 ounces fresh blackberries (about 2 to 3 cups) 1/4 cup granulated sugar
Directions
Preheat oven to 425 degrees. Roll out pastry to a 13-by-15-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 teaspoon salt. Brush pastry with egg wash, avoiding edges so that egg doesn’t drip over sides. Score a line around edge of pastry using a knife 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 temperature to 400 degrees. Bake until pastry is golden brown and fruit is soft, about 30 minutes more. Let cool.
Cook’s Notes Tart can be refrigerated for up to 2 hours before serving.
Cook’s Notes
Tart can be refrigerated for up to 2 hours before serving.
Reviews (2)
Add Rating & Review 33 Ratings 5 star values: 7 4 star values: 14 3 star values: 10 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 07/12/2010 In response to FrancesCT: You can use the same amount of cherries as blackberries. Plumbs, apples, and blueberries also work. When it comes to egg-wash, it's best to use the whole egg. The yolk is what gives it that beautiful golden color. Also try adding a pinch of sugar and a pinch of salt to your egg-wash, it enhances the reaction. Martha Stewart Member Rating: Unrated 05/12/2010 I watched the Today show this morning and saw this recipe being made with cherries. Do you measure the same amount of cherries as blackberries, or how much would you use of the cherries? Also, usually when I brush an egg wash on bread I only use the egg whites, but it looked like the egg wash used for this probably used the whole egg beaten. What determines when you use the whole egg or just part of it for the egg wash?
Reviews (2)
Add Rating & Review 33 Ratings 5 star values: 7 4 star values: 14 3 star values: 10 2 star values: 2 1 star values: 0
Add Rating & Review
33 Ratings 5 star values: 7 4 star values: 14 3 star values: 10 2 star values: 2 1 star values: 0
33 Ratings 5 star values: 7 4 star values: 14 3 star values: 10 2 star values: 2 1 star values: 0
33 Ratings 5 star values: 7 4 star values: 14 3 star values: 10 2 star values: 2 1 star values: 0
5 star values: 7 4 star values: 14 3 star values: 10 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 07/12/2010 In response to FrancesCT: You can use the same amount of cherries as blackberries. Plumbs, apples, and blueberries also work. When it comes to egg-wash, it's best to use the whole egg. The yolk is what gives it that beautiful golden color. Also try adding a pinch of sugar and a pinch of salt to your egg-wash, it enhances the reaction. Martha Stewart Member Rating: Unrated 05/12/2010 I watched the Today show this morning and saw this recipe being made with cherries. Do you measure the same amount of cherries as blackberries, or how much would you use of the cherries? Also, usually when I brush an egg wash on bread I only use the egg whites, but it looked like the egg wash used for this probably used the whole egg beaten. What determines when you use the whole egg or just part of it for the egg wash?Martha Stewart Member
Rating: Unrated 07/12/2010
In response to FrancesCT: You can use the same amount of cherries as blackberries. Plumbs, apples, and blueberries also work. When it comes to egg-wash, it’s best to use the whole egg. The yolk is what gives it that beautiful golden color. Also try adding a pinch of sugar and a pinch of salt to your egg-wash, it enhances the reaction.
Rating: Unrated
Rating: Unrated 05/12/2010
I watched the Today show this morning and saw this recipe being made with cherries. Do you measure the same amount of cherries as blackberries, or how much would you use of the cherries? Also, usually when I brush an egg wash on bread I only use the egg whites, but it looked like the egg wash used for this probably used the whole egg beaten. What determines when you use the whole egg or just part of it for the egg wash?
All Reviews for Apricot-Blackberry Puff Pastry Tart
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All Reviews for Apricot-Blackberry Puff Pastry Tart
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
