Apricot Tart

This is versatile recipe. It can be changed to adapt to the fruit that's in season. For instance, you could use peaches or apples with crumbled oatmeal cookies or vanilla wafers instead of nectarines and gingersnaps. A scoop of vanilla bean ice cream served over top of a warm tart along with a little caramel drizzle is pure and simple perfection. Enjoy.

Makes 2 Tarts

1 sheet frozen puff pastry (10 inches square), such as Pepperidge Farm

1 egg, lightly beaten with 1 tablespoon water

2 tablespoons ginger snap crumbs (about 2 cookies)

1 ripe yet firm nectarine, halved, pitted and cut into about 16 very thin slices, each about 1/8 inch wide

2 teaspoons granulated sugar

2 pinches cinnamon

1 tablespoon apricot jam (without chunks)

1 teaspoon unsalted butter

Powdered sugar for dusting

1. Position the rack in the center of the oven and preheat oven to 400 degrees. Line baking sheet with aluminum foil and lightly spray with vegetable-oil cooking spray.

2. Remove the sheet of puff pastry from the freezer. Using a heavy knife cut the pastry in half crosswise and return the remaining half to the freezer for later use. Lay the pastry flat, let thaw, and cut it in half again crosswise, creating two 5-inch squares. Place the squares on the prepared baking sheet.

3. Fold the sides of each pastry square about 1/2 inch towards the center. Use your index finger to make indentions and lightly squeeze the dough around your finger, creating a fluted effect around the edges. (This forms a “little boat” for the nectarines.) Brush the edges of the tarts with the beaten egg mixture.

4. Sprinkle the cookie crumbs evenly in the center of each pastry. Fan 8 slices of nectarines, slightly overlapping in the center of each pastry. Sprinkle each tart with 1 teaspoon of the granulated sugar and a pinch of cinnamon. Warm the apricot jam in a microwave until warm and syrupy, about 10 seconds. Drizzle evenly over the nectarines. Dot each tart with 1/2 teaspoon of the butter and bake until the crust is golden brown, 25-35 minutes. Let cool slightly and dust with powdered sugar just before serving.