Recipe courtesy of Sara Moulton
Total:
40 min
Active:
15 min
Yield:
2 tarts, 8 to 10 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
2 tarts, 8 to 10 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 400 degrees F.

Scrape seeds from vanilla bean with a knife into a small bowl, saving pod for another use, and stir in sugar and cinnamon.

On a lightly floured surface roll out pastry 1/8-inch thick and cut out 2 (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.

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