EVERYDAY APRICOT TART

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Everyday Apricot Tart image

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

1/3 cup cornstarch
5 large egg yolks
2 cups whole milk
1/3 cup honey
1 1/4 cups all-purpose flour (spooned and leveled)
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water
5 apricots (about 3/4 pound), pitted and sliced
2 tablespoons apricot jam

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

Jan Klein
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Md dalim Md dalim
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I made this tart for a party last weekend, and it was a huge hit! Everyone loved the combination of flavors. The tart was easy to make, and the results were impressive. I highly recommend this recipe.


Nimra Bajwa
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This apricot tart was a delightful treat! The crust was flaky and buttery, and the apricot filling was perfectly sweet and tart. I followed the recipe exactly, and it turned out beautifully. I will definitely be making this again.