Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

APRICOT TART

Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Totaltime: 1 hour 5 minutes

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.
Have you tried the recipe?

Apricot tart

Add Comment

* Required information
1000
Out of 56, 14 or 27, which is the smallest?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook