Apricot Tart (using fresh apricots)

8
Servings
70m
Prep Time
1h
Cook Time
2h 10m
Ready In

Recipe: #38996

June 28, 2022



"Recipe source: Fresh from the Farmers Market cookbook makes one 8 inch tart"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (140.2 g)
  • Calories 260.1
  • Total Fat - 12.1 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 30.5 mg
  • Sodium - 179.8 mg
  • Total Carbohydrate - 39 g
  • Dietary Fiber - 3.2 g
  • Sugars - 23.5 g
  • Protein - 2.4 g
  • Calcium - 16.5 mg
  • Iron - 0.8 mg
  • Vitamin C - 17.2 mg
  • Thiamin - 0.1 mg

Step 1

To make the crust: in a food processor combine the dry ingredients (flour - salt) and pulse a few times to blend. Add butter and pulse until mixture resembles coarse crumbs. Sprinkle the water over mixture and pulse until it starts to come together (it will be crumbly but important not to overwork dough). Transfer dough to a sheet of plastic wrap and then top with another sheet of plastic wrap. Pat and press into a flattened square --- do not touch dough -- press through the plastic wrap. Wrap tightly in the plastic wrap and refrigerate for 30 minutes.

Step 2

Preheat oven to 375 degrees F.

Step 3

Unwrap dough and place on a work surface between two clean sheets of plastic wrap. With a rolling pin flatten dough into an circle large enough to cover the bottom and sides of a 9 inch tart pan with a removable bottom.

Step 4

Transfer dough to tart pan, removing bottom piece of plastic wrap. With the top piece of plastic wrap still in place to keep hand from touching dough, press the dough into the tart pan. Remove plastic wrap and patch thin spots with extra dough and then trim dough to be even with pan rim. Chill for 30 minutes. Prick dough with a fork in several place and then bake for 25-30 minutes. Cool on a rack.

Step 5

Reduce oven to 350 degrees F.

Step 6

To make the filling: in a saucepan filled with water bring to a boil on high heat. Add apricots a few a time to the boiling water and blanch for 15 seconds or so and then transfer to ice water to stop the cooking. When cool the skins should slip off easily. Halve and discard pits and then cut each half lengthwise into thirds or if small into 2 slices. Arrange the apricot pieces onto the tart shell -- you want them packed tightly with the rounded edges down. Sprinkle with sugar.

Step 7

Bake for 45 minutes or until apricots are soft. Remove from oven and brush with apricot jam*.

Step 8

To make the strained jam: in a saucepan over low heat add the jam, stirring until it thins. You may need to add a few drops of water. Using a rubber spatula, push the jam through a sieve -- use while it is still warm.

Tips & Variations


  • 9 inch tart pan

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