This rustic apricot tart makes a delicious dessert that is filled with flavorful fruit. It is especially tasty fresh from the oven.
To make the pie crust, combine the flour, salt, and sugar in a large bowl.
Using a pastry blender, or 2 butter knives, cut the butter into the dry ingredients until itís in pea-size pieces.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary.
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 375 degrees F.
Line a pizza pan with parchment paper and set aside.
In a large mixing bowl, combine the 1/4 cup sugar, cornstarch and pumpkin pie spice. Add apricots and toss to coat.
Place pastry dough on pizza pan and spread to within 1 and 1/2 inches of edge. Brush with egg white.
Spoon apricot mixture onto pastry dough, leaving 1 inch free around outside.
Fold empty edges of pastry onto apricot mixture, leaving center uncovered.
Brush pastry with milk and sprinkle with remaining sugar.
Bake for 35-40 minutes or until crust is golden and filling is bubbly.
Use parchment paper to slide tart onto a wire rack to cool.