Fruit Puff Pastry with Chef Chris Kidder

Creating an apricot puff pastry with all-natural, seasonal ingredients.

A few months ago I was invited to a lovely summer dinner for the designer Mary McDonald, and one of the highlights was the delicious meal that was served there. After the dinner, I had to track down the chef to thank him for his generosity as well as his obvious talent. Chris Kidder, it turns out is quite the accomplished chef, and I was over the moon when he agreed to come on The Local Rose to give us one of his delicious recipes. Sometimes ‘ignorance is bliss’, because if I had known Chris’ pedigree, I would have been way to shy to ask him to be a guest on TLR. He is far too humble to admit this, but I heard he recently cooked a dinner for the First Lady.

We had a fun filled afternoon making a fruit puff pastry with an almond topping. We talked a bit about Chris’ early beginnings in Canton Ohio, and his work later in New York and San Francisco. He has worked as head chef at prestigious restaurants across the country like Zoe in NYC, and Zuni Cafe in SF. In Los Angeles he was at the famed Campanile where he met his now wife and together they started Literati II. Today he is a private chef and caterer which allows him ample time with his wife and two children.

This tart was lovely with fresh apricots however, they can be substituted easily with late summer peaches from the Farmer’s Market or crisp autumn apples. I want to try this recipe with cherries or mulberries next summer for sure! Read below for the recipe and mini interview with Chris.

For more delicious and healthy recipes, visit Nourish | The Local Rose.

Recipe for Apricot Puff Tarts Yields 6
Components

Puff Pastry
Apricots
Almond Spread (this will make more than you need-store in the freezer)
Crumb Topping (this will make more than you need-store in the freezer)
Tart assembly
1- 14oz pkg of puff pastry
(Generally this is purchased frozen. Let defrost until it is thawed enough to unfold or cut. but keep it in the refrigerator until ready to cut/assemble)
9 -Medium sized apricots-rinsed, pitted and each cut into 6 wedges
2 oz unsalted butter at room temperature
1/2 C sugar
1 large egg
1/4 C Almond paste at room temperature
1/4 C almond meal
1/4 C all purpose flour
1/4 t almond extract

In a bowl of an electric mixer (paddle attachment) or hand held mixer, beat the butter
with the sugar until light and fluffy. Add the almond paste in small pieces, mix until incorporated. Add the egg and mix. Add the almond meal, and the flour and beat until combined.
Fold in the almond extract.

1 C all purpose flour 1/4t salt
3/4 C Sugar
1t baking powder
2 oz cold unsalted bu7er cut into small pieces
1 C sliced almonds (toasted 350 degrees for 8 minutes)

Mix all dry ingredients together. Cut in butter with a pastry cutter or using your fingers
blend the butter into the mixture until resembles coarse cornmeal. Add the toasted almonds and mix gently.

Preheat oven to 375 degrees
Line a (1/2) sheet pan pr baking sheet approx. 13×18″ with a piece of parchment paper
Cut out 4″ rounds of the puff pastry with a pastry cutter and place on baking sheet leaving at least and inch apart. Score a 1/2″ border around the rounds being careful not to cut all the way through…about 1/2 way

Spread 2 Tablespoons of the almond spread on all the rounds of puff staying inside the border

Assemble the wedges of apricot over the almond spread interlocking them and piling some on top of each other

Sprinkle 3 Tablespoons of the crumb topping over the apricots (some will fall off the tart..not to worry)

Bake in the middle to upper 1/3 of your oven for approximately 20 minutes until the pastry has deep color and the fruit has softened. (Rotate the pan half way through the baking to ensure even baking) Pull out of oven and gently lift off tarts and allow to cool slightly on a wire rack.

Serve warm or room temperature…with a touch of whipped cream or ice cream

1) What makes your heart sing? A perfectly balanced ripe nectarine

2) What or where is your dream meal? Hartwood in Tulum Mexico

3) Do you have a quick go to recipe for your family? Ground turkey and black bean tacos with lots of fresh fixings ..I can have a healthy flavorful dinner that everyone enjoys..ready in 15 minutes

4) What are three ingredients we should have in our pantries? Good quality olive oil, lemons and fresh chili flakes

5) Do you have a motto or creed you live by? Keep busy, work hard and move forward

6) What is your favorite thing about LA? The diversity of topography, micro climates and vegetation