Sweet Baking
APRICOT PRUNE TARTLET These petit tarts, easily prepared from ingredients you probably have on hand, are perfect for unexpected guests. Try to find tart California dried apricots for these pastries; they have more bite than the sweeter Turkish variety.12 to 16 dried apricot halves12 to 16 pitted prunes1 cup boiling waterOne 17 1/4-ounce package frozen puff pastry (2 sheets), thawed according to package directions1/4 cup sugar1. Preheat the oven to 405 degrees F. Set out two baking sheets.2. Place the apricots and prunes in separate small bowls. Pour half the boiling water into each bowl and let the fruit stand for 5 minutes, or until softened; drain.3. Unfold one sheet of puff pastry on a lightly floured surface. Press together the seams to seal. Using a floured 4-inch biscuit cutter, cut the pastry into 4 rounds, saving the scraps for another use. Repeat with the remaining pastry sheet.4. Arrange the pastry rounds on the baking sheets. Top each round with 3 or 4 pieces of each fruit and sprinkle them with the sugar.5. Bake the tartlets for 15 minutes, or until the pastry is puffed and golden and the fruit is glazed. Serve the tartlets warm.Copyright 1997 by The Hearst Corporation.