Apricot Tart
One of the wonderful ways to enjoy the taste of perfectly ripened apricots… Thisapricot tart will be a perfect and delicious choice for summertime desserts.
Ingredients
- 1 large egg For the tart crust, weigh the flour and unsalted butter using a digital scale. Thecrust will be just right—not too soft or crumbly—if the ingredients are weighed.
- 4 tbsp cold water (divided) Before adding the apricots to the tart, tastethem. They should taste tart and sweet.
- 1 ⅓ cups all-purpose flour plus extra for dusting Choose apricots that give slightly when yourthumb is pressed into them and are not completely soft. Avoid using mushyapricots.
- 5 tbsp white sugar divided
- 8 tbsp cold unsalted butter
- 3 tbsp cornstarch
- 3½ cups fresh apricots halved and pitted
- ½ cup apricot jam mixed with
- 3 tbsp water
Instructions
- In a small bowl, add egg and 1 tablespoon ofwater and whisk well. Set aside.
- In food processor, place flour and 1tablespoon of sugar and pulse until combined.
- While motor is running, slowly add butter,one tablespoon at a time and pulse until well combined.
- Now slowly add egg mixture and pulse untildough ball forms.
- Dust a smooth surface with extra flour.
- Place the dough ball onto a floured surfaceand with your hands, knead until smooth.
- Shape the dough into a ball and cover withplastic wrap.
- Refrigerate the dough for about 15 minutes.
- Arrange a rack in the lowest position ofoven.
- Preheat your oven to 475 °F.
- Unwrap the dough and place onto a flouredsurface.
- With a lightly floured rolling pin, roll thedough into a circle that will in a 9x11-inch tart pan.
- Arrange the dough into the tart pan.
- With your hands, press the dough firmly intothe bottom and up the sides of the pan.
- Then trim any excess dough from the edges.
- With a fork, poke the holes in the crust atmany places.
- Sprinkle the top of crust with cornstarch andremaining sugar evenly.
- Then arrange the apricots halves over thecrust.
- Bake for about 10 minutes.
- After 10 minutes of baking, set thetemperature of oven to 425 °F and bake for about 30 minutes.
- Remove the tart pan from oven and place ontoa wire rack to cool.
- In a small bowl, blend together the apricotjam and remaining water.
- Brush the top of tart with jam mixture.
- Cut into desired-sized slices and serve.
Nutrition
Calories: 39kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 19mgSodium: 8mgPotassium: 7mgFiber: 1gSugar: 6gVitamin A: 27IUCalcium: 3mgIron: 1mg
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