Plum Apricot Pastry

Sent to us by: Shoshana Kleiman

•   1 tablespoon sugar mixed with seeds from one vanilla bean or 1 package of vanilla sugar (approximately 2 tsp.)

•   ¼ tsp. cinnamon

•   ½ lb. frozen puff pastry sheet, thawed

•   2 plums, cut into 1/4-inch-thick slices

•   2 fresh apricots, cut into 1/4-inch thick slices

•   3 tablespoons apricot jam, melted, strained, and kept warm

•   Vanilla ice cream

1. Preheat oven to 400 degrees F.

2. Mix sugar and cinnamon.

3. On a lightly floured surface roll out pastry 1/8-inch thick and cut out 2 (6 by 5 1/2-inch) rectangles.

4. Press puff pastry into two fluted baking dishes, or alternatively, 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. Do this twice.

5. On the pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.

6. Bake tart in middle of oven until pastry is golden brown, 20 to 25 minutes.

7. Cool tart on a rack and brush with jam.

Serve tart warm with ice cream!