Apricot Tarte 杏子塔

去法簽的時候在法國食譜上看到這個，抄了回來，買了杏子就忍不住立刻開始做了。

Ingredients:

=>375g packet ready-rolled puff pastry, chilled.
=>1 egg, beaten, only for glazing

=>500g ripe apricots, cut into halves, reserve the core.

=>100g apricot jam.

=>1 tablespoon fresh lemon juice

=>4 tablespoon vanilla sugar (I didn't put this finally, already sweet enough)

=>some icing sugar, for decoration.

Making:

1. Cut the pastry 直徑25cm, Reroll the offcuts, make 4 strips about 2 X 25cm.

2. Brush the egg onto the pastry.烘焙紙涂油，留出pastry 2cm邊緣，用叉子在中間扎洞。

3. Preheat the oven for 220 C.

4. 打好的蛋涂在沒有扎洞的pastry上，之前的offcuts放在邊緣上繞圈搭成型。再次用蛋涂在整個pastry上，包括扎了洞和沒扎洞的。bake for 20min，至邊緣升起。拿出來再扎洞一次。

5. Make the almond out of the core and chip them

6. Slice the apricots into 6 pieces, flesh upwards, sprinkle the almond chips.

7. Stir the apricot jam and lemon juice, brush onto the fruits.

8. Sprinkle on the vanilla sugar, bake for 20min. Until the apricots soft, fragrant, 尖端稍焦

9. Decorated with icing sugar

Serve when it's hot! :))