For best results, use an Oblong Tart Pan (14" by 4.5")
a 1-inch piece vanilla
bean, split lengthwise
1 tablespoon sugar
a pinch cinnamon
1/2-pound frozen puff pastry sheet, thawed
4 plums, cut into
6 fresh apricots, cut into 1/4-inch thick slices
3 tablespoons apricot jam, melted, strained, and kept warm
cream as an accompaniment if desired
Preheat oven to
400°F. Scrape seeds from vanilla bean with a knife into a small bowl,
discarding pod, and stir in sugar and cinnamon.
On a lightly floured
surface roll out pastry 1/8 inch thick and cut out 16- by 5 1/2-inch
Drape pastry over tart pan, pressing dough gently onto pan.
On pastry arrange plum and apricot slices, overlapping them slightly, in
rows and sprinkle with sugar mixture.
Bake tart in middle of oven until
pastry is golden brown, 20 to 25 minutes.
Cool tarts on a rack and brush
with jam. Serve tarts warm with ice cream.