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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rajpoot Sb
[email protected]This tart was delicious! The apricots were perfectly ripe and the filling was creamy and smooth. I would definitely recommend this recipe.
Scott Roberson
[email protected]I'm not a big fan of apricots, but I thought I'd give this recipe a try. I was pleasantly surprised! The tart was delicious and the cornmeal crust was a nice touch.
Gul Ali
[email protected]This tart was a lot of work, but it was worth it! The crust was flaky and the filling was sweet and tart. I would definitely make this again for a special occasion.
Linda Casselbury
[email protected]I had some trouble getting the crust to stay together, but the tart was still tasty. The apricots were perfectly ripe and the filling was creamy and smooth.
Majel Ahmed
[email protected]This tart was a bit too sweet for my taste, but it was still good. The cornmeal crust was a nice touch.
Oceanz Aisha
[email protected]I love this recipe! It's so easy to make and the tart always turns out perfectly. The cornmeal crust is a nice change from the usual pastry crust and the apricots are always sweet and juicy.
Gregory Wright
[email protected]This tart was easy to make and turned out beautifully. The crust was crispy and the filling was creamy and flavorful. I will definitely be making this again.
Jasmine Bluain
[email protected]I was looking for a new apricot tart recipe and this one did not disappoint! The cornmeal crust was a nice change from the usual pastry crust and the apricots were perfectly cooked.
Jamarcus Murry
[email protected]This tart was delicious! The crust was flaky and the filling was sweet and tart. I would definitely make this again.
MD monir Khan
[email protected]I made this tart for a potluck and it was a hit! Everyone loved the combination of the sweet apricots and the nutty cornmeal crust. I will definitely be making this again.
Yasmine Fradi
[email protected]This apricot tart was a delightful treat! The cornmeal crust added a unique and flavorful twist to the classic dessert. The apricots were perfectly ripe and sweet, and the filling was creamy and smooth. I would definitely recommend this recipe to any