Rustic Apricot Tart Recipe

This rustic apricot tart makes a delicious dessert that is filled with flavorful fruit. It is especially tasty fresh from the oven.

Ingredients

Pastry
Crust
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon granulated sugar
1/2 cup cold butter, cut into small pieces
4 to 5 tablespoons ice water

Filling
1/4 cup plus 1 teaspoon sugar, divided
2 Tablespoons cornstarch
1/2 teaspoon pumpkin pie spice
3 cans (15 ounces each) apricot halves, drained
1 egg white, beaten
1 Tablespoon milk
a few small sprigs of lemon thyme

Directions

Crust

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.

Filling

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.

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Rustic Apricot Tart Recipe
Rustic Apricot Tart Recipe
Rustic Apricot Tart Recipe
Rustic Apricot Tart Recipe
Rustic Apricot Tart Recipe
Rustic Apricot Tart Recipe
Rustic Apricot Tart Recipe
Rustic Apricot Tart Recipe
Rustic Apricot Tart Recipe
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