- For the puff pastry base
- 450 grams Puff pastry dough (frozen)
- 1 medium egg white and Egg yolk
- 2 tablespoons Pastry flour
- For the topping
- 425 milliliters canned Apricots
- 200 grams Raspberries
- 250 milliliters Whipping cream
- depending tsp vanilla and Cream stabilizer
- 1 packet clear Pie glaze
For the tart base: Thaw the puff pastry and arrange on a lightly floured work surface, overlapping slightly. Roll out into a 35 x 30 cm (approximately 14 x 12 inch) rectangle then cut 2 long narrow strips from the sides of the dough. Line a baking sheet with parchment paper, place the puff pastry on top, brush the puff pastry with egg white and arrange the dough strips over the dough in an "X" shape. Prick the base several times with a fork. Whisk the egg yolk with a little milk then brush over the dough and bake in a preheated oven at 225°C (approximately 425°F) for 18-20 minutes. Transfer to a wire rack to cool.
For the topping: Drain the apricots and collect the juice. Mix the juice with 250 ml (approximately 1 cup) water. Rinse the raspberries and pat dry. Whip the cream, vanilla and whipped cream stabilizer until stiff.
Arrange the apricots and raspberries in opposing sections of the tart. Spread the whipped cream in the other sections. Prepare the pie glaze according to the package instructions with the apricot juice. Let cool slightly then spoon over the fruit.