Apricot tart
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By Katie Valencia
Apricot tart
14 steps
Prep:1h 15minCook:30min
So I love apricots, and I'm assuming you do too! Let me tell you the story of how this recipe came to be. Bring it back to May... I've just bought some delicious apricots, among other things. I walk home from the store... open the bag.... and they has bagged my apricots with apples. The apricots were all bruised and would go bad faster than I could eat them!! What could I do?? I brought out Trudy, my trusty food processor, and blended them, putting them in the fridge for later. I looked up recipes that involved apricots, and came up empty handed. Until I found a recipe for an apricot lemon tart, and the lightbulb went off in my head. I rushed to Amazon, and purchased a tart pan right away! Then I went to the kitchen to experiment. Thus, the Apricot Tart was born.
Updated at: Thu, 17 Aug 2023 03:17:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories367.5 kcal (18%)
Total Fat17.3 g (25%)
Carbs49 g (19%)
Sugars28.1 g (31%)
Protein4.4 g (9%)
Sodium103 mg (5%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the tart filling
1 ¼ cupapricot puree
⅓ cuplemon juice
2 tsplemon zest
2 tspvanilla extract
6 Tbspheavy cream
1egg
½ cupsugar
¼ cupsugar
salt
1 ½ tablespoonflour
For the tart crust
Instructions
Step 1
1. Combine apricot puree, lemon juice and zest, heavy cream, 1/2 cup of the sugar, salt, and flour in a medium sized sauce pan. Warm over medium heat
Whisk
Spatula
vanilla extract2 tsp
heavy cream6 Tbsp
salt
apricot puree1 ¼ cup
flour1 ½ tablespoon
lemon juice⅓ cup
lemon zest2 tsp
sugar½ cupStep 2
2. After the apricot mixture is simmering, whisk the remaining 1/4 cup sugar and the egg together.
BowlWhisksugar¼ cup
egg1 Step 3
3. Temper the eggs
Step 4
4. Re-combine the apricot and egg mixture, and set aside to cool
BowlSpatulaStep 5
5. Combine sugar, flour and salt in a medium sized bowl
BowlWhisk
kosher salt¼ teaspoonall-purpose flour1 ½ cupspowdered sugar⅓ cupStep 6
6. Add cold butter in slowly, and combine with pastry cutter, until it resembles cornmeal
unsalted butter½ cupStep 7
7. Add the egg YOLK, the vanilla and the cream, and bring together until the dough pulls cleanly away from the bowl
egg yolk1 heavy cream2 teaspoonsvanilla extract½ teaspoonStep 8
8. Wrap the dough and let it chill for 1 hour
Plastic wrapStep 9
9. Preheat oven to 375°F
Step 10
10. On your floured surface, roll out the dough to your desired thickness, (I don't measure this part, fool on me)
Rolling pinStep 11
11. Press into your tart pan
Step 12
12. Add in apricot mixture and smooth with a spatula
SpatulaStep 13
13. Bake for 30 minutes, or until a toothpick can cleanly go through the tart
ToothpickStep 14
14. Let cool, and then enjoy!!
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