There were boxes of gorgeous apricots in the market over the weekend, and I saw the perfect opportunity to use my new rectangular tart pan. This is a classic French tart that features a buttery crust and lightly glazed apricots.
- 1 1/3 cups flour
- 1 tablespoon granulated sugar
- 8 tablespoons butter
- 1 large egg
- 1-2 tablespoons cold water
- 3 tablespoons corn starch
- 1/2 cup sugar
- 3 1/2 cups of fresh apricot halves
- 1/4 cup apricot jam mixed with 1 tablespoon water
- Preheat oven to 475º.
- Pulse flour and sugar in food processor, then add butter one tablespoon at a time until well incorporated.
- In a small bowl, whisk egg and water. While processing, add egg mixture in a slow stream until dough comes together in a ball.
- On a floured surface, dust the dough with flour and knead the dough four or five times until the dough is smooth and doesn’t stick to the surface. Form dough into a disk and refrigerate for 15 minutes.
- Roll dough out on a floured surface into the size and shape that will fit your tart pan. Roll dough up onto rolling pin and ease into tart pan. Push the dough into the pan at the edges. Poke holes in tart with a fork several times.
- Sprinkle tart with corn starch and sugar, add apricots cut side down.
- Bake tart on middle rack for 10 minutes, reduce heat to 425º and continue baking for approximately 30 minutes or until tart is gently boiling and rim of crust is brown.
- Take the tart out and unmold immediately to put on a wire rack. When the tart has cooled, brush top with apricot jam and water mixture gently.
That looks good!