Apricot tart - house beautiful
1 tart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe Flaky Butter Pastry | |
| OR | ||
| 1 | pounds | Good quality, store-bought puff pastry |
| Flour for rolling | ||
| 2 | cans | (16-oz) apricot halves in extra-light syrup, drained |
| 1 | tablespoon | Kirsch |
| 1 | teaspoon | Lemon juice |
| 3 | tablespoons | Sugar |
| ½ | Vanilla bean, split and seeds scraped out and reserved, OR | |
| ¾ | teaspoon | Vanilla extract |
| 2½ | tablespoon | Flour |
| 2 | teaspoons | Unsalted butter |
Directions
Roll the dough as directed for the desired tart size, Transfer dough to a baking sheet and refrigerate while you prepare the apricots.
In a medium bowl, place the apricots and toss them with the kirsch, lemon juice, all but 1 T of the sugar, and the vanilla seeds or extract. Set aside.
In a small bowl, combine the 2½ tablespoons flour with the remaining sugar.
Remove the dough from the refrigerator and sprinkle the flour-sugar mixture evenly over the dough, leaving a border uncovered as directed above. Arrange the fruit evenly over the flour-sugar mixture. Fold the rim of dough over the fruit, crimping the seams lightly with moistened fingers. Shave the butter on top of the apricots. Bake the tart in a preheated 400'F oven as directed above.
House Beautiful/August/1994 Scanned and fixed by Di and Gary