APRICOT TART WITH CORNMEAL CRUST
Categories Fruit Dessert Bake Buffet Apricot Cornmeal Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For crust:
- Whisk flour, cornmeal and salt in small bowl to blend. Using electric mixer, beat butter and sugar in large bowl to blend. Beat in egg yolks. Add dry ingredients and beat just until blended. Divide dough in half; flatten into disks. Wrap each dough disk in plastic and refrigerate 20 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
- Meanwhile, prepare apricot filling:
- Bring 5 cups water to simmer in heavy medium pot over medium heat. Add apricots and poach until tender, about 25 minutes. Drain well.
- Preheat oven to 375°F. Lightly oil 9-inch-diameter tart pan with removable bottom. Unwrap 1 dough disk; press onto bottom and up sides of tart pan. Spread apricot preserves over bottom of crust. Place poached apricots over preserves, covering crust completely and overlapping slightly. Using pastry brush, brush beaten egg over edges of crust. Roll out second dough disk between 2 sheets of parchment paper to 12-inch round. Remove top piece of parchment; using 1-inch-diameter cookie cutter, cut hole in center of top crust. Turn crust over onto filling. Remove second piece of parchment paper. Press around crust edges to seal. Cut off excess dough to make top crust flush with tart pan sides. Brush crust with beaten egg and sprinkle with 3 tablespoons sugar.
- Bake tart until cornmeal crust is golden brown, about 45 minutes. Transfer apricot tart to rack. Cool 30 minutes. Remove tart from pan and cool completely. (Apricot tart can be prepared up to 1 day ahead. Store airtight at room temperature.) Serve tart with Apricot Sauce and whipped cream, if desired.
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Jatt Sab
[email protected]I would not recommend this recipe to others.
Nwabia Augustine Ikechukwu
[email protected]This tart was a disappointment. The crust was soggy and the filling was bland.
Dinuka Akash
[email protected]Overall, I thought this tart was good, but not great. I might try a different recipe next time.
john ayas
[email protected]The crust was a bit dry. I think I would add a little more butter next time.
Tobi Ibrahim
[email protected]This tart is a bit too sweet for my taste. I would reduce the amount of sugar in the filling next time.
Jennifer Mbawova
[email protected]I love the combination of apricots and cornmeal. It's a unique and delicious flavor.
Mohmmad Hassan
[email protected]This tart is perfect for a special occasion. It's elegant and impressive.
Steven Marshall
[email protected]This tart is a bit time-consuming to make, but it's worth it. The end result is a beautiful and delicious dessert.
Khyal Patata
[email protected]I made this tart with fresh apricots from my garden. It was so delicious!
Iffat Wasid
[email protected]I'm not usually a fan of cornmeal crusts, but this one was really good. It was flaky and buttery.
Sobuj islam
[email protected]This tart is the perfect summer dessert. The apricots are so fresh and flavorful.
MHD MAAHIR ZAIN MRK 42
[email protected]I've never made a tart before, but this recipe made it so easy. The tart came out perfect!
A L E X GAMMER
[email protected]I made this tart for a party and it was a hit! Everyone loved the unique flavor of the cornmeal crust.
Mekki
[email protected]The recipe was easy to follow and the tart turned out beautifully.
Alc Tushar
[email protected]This apricot tart was a delightful treat! The cornmeal crust added a nice crunch and the apricot filling was perfectly sweet and tart.