Fresh Apricot Tart

Fresh apricots are available locally for a brief, but glorious season.  They shine in this European-style rustic tart or galette.

  • 1/2 recipe butter pie crust
  • generous 1/2 of a 1/4 peck bag fresh apricots, washed, pitted, and halved
  • 1/3 cup sugar
  • 1 Tbsp cornstarch
  • 1 bantam-sized egg, lightly scrambled
  • 1 Tbsp coarse sugar
  • 1/4 cup apricot preserves
  • 1 Tbsp water

Preheat the oven to 350F.

Toss the apricots, sugar, and cornstarch in a bowl.  Roll out the pie crust and transfer to a baking dish (I recommend using parchment paper or nonstick aluminum foil so the tart doesn’t stick).  Arrange the apricots on the crust and fold the edges around.  If the apricots are falling over and pushing the crust out, you can use toothpicks or skewers to hold it together while baking.  Use a pastry brush to coat the top of the pie crust with the egg.  Sprinkle the egg-washed crust with coarse sugar.  Bake for 60-70 minutes at 350F.

Allow tart to come to room temperature.  Mix apricot preserves with water to form a glaze.  Using a pastry brush, glaze the apricots with the preserves mixture.   Enjoy!

IMG_4132

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2 responses to this post.

  1. Looks amazing! Great post!

    Reply

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