EVERYDAY APRICOT TART
A blanket of ripe apricots makes this dessert extra alluring. For ease, make the filling and tart shell in advance; store separately. Once assembled, refrigerate up to 3 hours.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Make filling: Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together cornstarch and egg yolks. Whisk in milk and honey until cornstarch is dissolved. Whisking constantly, cook over medium until the first large bubble sputters. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Press plastic wrap on surface of pudding; refrigerate 3 hours (or up to 3 days).
- Preheat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and butter; pulse until mixture resembles coarse meal. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 tablespoons ice water). Do not overmix.
- Press dough evenly into a 9-inch removable-bottom tart pan, starting with the sides. Freeze until firm, 15 to 20 minutes. Prick dough all over with a fork. Bake until golden, pressing down with a spoon if the tart shell puffs, 35 to 40 minutes. Let cool completely. (To store, keep at room temperature, up to 1 day.)
- Whisk chilled pudding until smooth; spread in cooled tart shell, and top with apricots. In a small saucepan, heat jam over medium-low until liquefied; gently brush apricots with jam. Refrigerate tart in pan 1 hour (or up to 3 hours); unmold just before serving.
Nutrition Facts : Calories 349 g, Fat 17 g, Fiber 1 g, Protein 6 g
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[email protected]This tart looks amazing! I can't wait to try it.
Sinthia Islam Simi
[email protected]I'm definitely going to make this tart again. It's so delicious and it's a great way to impress my friends.
Ammar Tanha
[email protected]This tart is a great way to use up leftover apricots. It's also a very affordable dessert to make.
Ateeq Nasir
[email protected]I love this tart! It's the perfect summer dessert. The apricots are so fresh and flavorful.
Ruman Mohammad Arfat
[email protected]This tart was a bit too tart for my taste, but I think that's just because I used unripe apricots. Next time I'll use ripe apricots and I'm sure it will be perfect.
Eric Ubogu
[email protected]I've never made a tart before, but this recipe was so easy to follow. The tart turned out beautifully and it was delicious!
chit ko
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I love that I can use fresh or frozen apricots.
Sarah Tague
[email protected]I'm not a huge fan of apricots, but this tart was surprisingly good. The filling was flavorful and the crust was perfect.
Natasha Thato
[email protected]This tart was a bit too sweet for my taste, but my kids loved it. The crust was nice and flaky.
Tazio Grivetti
[email protected]I've made this tart several times now and it's always a hit. The crust is so easy to make and the filling is delicious. I love that it's not too sweet.
Mzmz Mzmz
[email protected]This apricot tart was a delight! The filling was perfectly balanced between sweet and tart, and the crust was flaky and buttery. I followed the recipe exactly and it turned out beautifully. My family loved it!