Rustic Apricot Tart

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

1. To make the pie crust, combine the flour, salt, and sugar in a large bowl.
2. Using a pastry blender, or 2 butter knives, cut the butter into the dry ingredients until it’s in pea-size pieces.
3. 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.
4. Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.

Filling

1. Preheat oven to 375 degrees F.
2. Line a pizza pan with parchment paper and set aside.
3. In a large mixing bowl, combine the 1/4 cup sugar, cornstarch and pumpkin pie spice. Add apricots and toss to coat.
4. Place pastry dough on pizza pan and spread to within 1 and 1/2 inches of edge. Brush with egg white.
5. Spoon apricot mixture onto pastry dough, leaving 1 inch free around outside.
6. Fold empty edges of pastry onto apricot mixture, leaving center uncovered.
7. Brush pastry with milk and sprinkle with remaining sugar.
8. Bake for 35-40 minutes or until crust is golden and filling is bubbly.
9. Use parchment paper to slide tart onto a wire rack to cool.