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puff pastry (frozen)
vanilla bean extract
Preheat oven to 400 degrees:
Lightly dust work area with all purpose flour.
Remove puff dough from freezer and place on the floured surface.
Let stand until dough is pliable but not defrosted.
Using a 12 inch plate (inverted works best) cut out a 12 inch cylinder out of the dough. Using a fork, make a few holes in the center of the cylinder (about 10-12) so that air bubbles do not form.
Place the dough into the center of a 9" tart pan. Be sure to press down and against the sides of the pan and trim off any access.
Place a piece of plastic wrap over the dough allowing edges to fall over tart pan. Fill to the top with pinto beans and fold edges of plastic wrap back over.
Place into preheated oven, reduce oven temp to 350 degrees and bake for about 15-18 minutes or until golden brown.
In a four quart mixer with whisk attachment whip heavy cream, vanilla, and puree to soft peaks.
You can spoon the cream into the tarte shell and spread evenly with a rubber spatula or you can use a pastry bag with a medium sized star tip and pipe it in.
Peel, slice fruit and coat with apricot glaze and decorate tarte. Trying your best not to leave any cream exposed, this will keep the cream from drying out in the refrigerator.
Refrigerate until ready to serve.