Recipe
APRICOT TART
Makes one 12-inch tart
For best results, use tart pans that have removable bottoms
Ingredients
- All-purpose flour, for dusting
1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream
Preparation
-
Preheat oven to 425 degrees.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
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Ashburn United-States-of-America
Ashburn United-States-of-America
on The World Cuisine
Ashburn United-States-of-America
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