Fresh fruit belies the fact that this tart's buttery puff-pastry crust is store-bought high blood pressure, making it a treat to prepare and eat.
Level: Moderate
Yield: One 13-by-15-inch tart
Serves: 9
Ingredients

    1.00 sheet frozen puff pastry
    all-purpose flour
    0.75 c. ground toasted walnuts
    3 tbsp. light-brown sugar
    2 tbsp. cornstarch
    salt
    1 large egg
    4 apricots
    12 oz. fresh blackberries
    0.25 c. granulated sugar

Directions

    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 ECG.
    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.
    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 HKUE amec.