Name: Apricot-Blackberry Puff Pastry Tart
Yield: 9
Ingredients: 1 sheet frozen puff pastry -; All-purpose flour -; 3/4 c. ground toasted walnuts -; 3 tbsp. light-brown sugar -; 2 tbsp. cornstarch -; Salt -; 1 large egg -; 4 apricots -; 12 oz. fresh blackberries -; 1/4 c. granulated sugar -

Ingredients for - Apricot-Blackberry Puff Pastry Tart

1. 1 sheet frozen puff pastry

2. All-purpose flour

3. 3/4 c. ground toasted walnuts

4. 3 tbsp. light-brown sugar

5. 2 tbsp. cornstarch

6. Salt

7. 1 large egg

8. 4 apricots

9. 12 oz. fresh blackberries

10. 1/4 c. granulated sugar

How to cook deliciously - Apricot-Blackberry Puff Pastry Tart

1 . Stage

Preheat oven to 425 degrees F. 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.

2 . Stage

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.

3 . Stage

Bake for 10 minutes. Reduce oven temperature to 400 degrees F. Bake until pastry is golden brown and fruit is soft, about 30 minutes more. Let cool.