Apricot Tart Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 egg yolk
• 3-4 tablespoons ice water
• 6-7 ripe apricots, pitted and sliced
• 1/2 cup apricot jam

Instructions:

1. In a large bowl, mix together the flour, sugar, and salt.
2. Add the butter pieces and blend with your fingertips or a pastry blender until the mixture resembles coarse crumbs.
3. In a small bowl, lightly beat the egg yolk with 3 tablespoons of ice water. Add the mixture to the flour mixture and mix until the dough comes together.
4. If the dough is too dry, add more ice water, 1 tablespoon at a time, until the dough comes together.
5. Gather the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
6. Preheat the oven to 375°F (190°C).
7. On a lightly floured surface, roll out the dough into a 12-inch (30 cm) circle. Transfer the dough to a 9-inch (23 cm) tart pan and press the dough against the bottom and sides of the pan.
8. Arrange the sliced apricots in a single layer on top of the dough.
9. In a small saucepan, heat the apricot jam over low heat until melted. Brush the melted jam over the apricots.
10. Bake the tart for 35-40 minutes or until the crust is golden brown and the apricots are soft.
11. Remove from oven and let cool completely before serving.

Verdict:

This apricot tart is a perfect summer dessert. The crust is flaky and buttery, the apricots are sweet and juicy, and the apricot jam glaze adds a nice shine and flavor. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.