Lattice-Topped Apricot Tart
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Water3 cup
Sugar2 cups
All-Purpose Flour1 tsp
Salt3 large
Egg Yolk1 cup
Apricot PreserveDirections:
1
For filling: Combine 1 pound apricots and 3 tablespoons water in heavy large saucepan
2
Bring to boil, stirring often
3
Cover; cook over medium heat until apricots are almost tender, stirring occasionally, about 8 minutes
4
Stir in sugar; cook uncovered until apricots are very tender, liquid evaporates and mixture thickens, about 10 minutes
5
Cool filling slightly
6
(Can be made 1 day ahead
7
Cover; chill
8
) Combine 1 pound apricots and 3 tablespoons water in heavy large saucepan
9
Bring to boil, stirring often
10
Cover; cook over medium heat until apricots are almost tender, stirring occasionally, about 8 minutes
11
Stir in sugar; cook uncovered until apricots are very tender, liquid evaporates and mixture thickens, about 10 minutes
12
Cool filling slightly
13
(Can be made 1 day ahead
14
Cover; chill
15
) for crust: Mix flour, sugar and salt in medium bowl to blend
16
Add butter
17
Rub in with fingertips until coarse crumbs form
18
Using fork, mix in yolks
19
Transfer to work surface
20
Knead gently just until dough comes together
21
Divide dough into 2 pieces, using 2/3 of dough for 1 piece and remaining 1/3 for second piece
22
Flatten into disks
23
Wrap each disk in plastic
24
Let stand at room temperature 30 minutes
25
Mix flour, sugar and salt in medium bowl to blend
26
Add butter
27
Rub in with fingertips until coarse crumbs form
28
Using fork, mix in yolks
29
Transfer to work surface
30
Knead gently just until dough comes together
31
Divide dough into 2 pieces, using 2/3 of dough for 1 piece and remaining 1/3 for second piece
32
Flatten into disks
33
Wrap each disk in plastic
34
Let stand at room temperature 30 minutes
35
Position rack in bottom third of oven and preheat to 350°F
36
Press larger dough disk onto bottom and up sides of 9-inch-diameter tart pan with removable bottom
37
Roll out second dough disk on parchment paper to 8-inch round
38
Cut dough into 1/2-inch-wide strips
39
Chill while filling tart
40
Spread apricot preserves evenly over bottom of unbaked crust
41
Spoon apricot filling over preserves
42
Arrange 1/2 pound apricot wedges atop filling
43
Arrange dough strips atop filling to form lattice
44
Trim ends of strips at tart pan edges
45
Brush lattice with egg glaze
46
Bake tart until crust is golden brown and fruit just bubbles, about 1 hour 10 minutes
47
Cool on rack 45 minutes
48
Using small knife, gently loosen tart from pan sides
49
Remove sides
50
Serve slightly warm or at room temperature
51
Position rack in bottom third of oven and preheat to 350°F
52
Press larger dough disk onto bottom and up sides of 9-inch-diameter tart pan with removable bottom
53
Roll out second dough disk on parchment paper to 8-inch round
54
Cut dough into 1/2-inch-wide strips
55
Chill while filling tart
56
Spread apricot preserves evenly over bottom of unbaked crust
57
Spoon apricot filling over preserves
58
Arrange 1/2 pound apricot wedges atop filling
59
Arrange dough strips atop filling to form lattice
60
Trim ends of strips at tart pan edges
61
Brush lattice with egg glaze
62
Bake tart until crust is golden brown and fruit just bubbles, about 1 hour 10 minutes
63
Cool on rack 45 minutes
64
Using small knife, gently loosen tart from pan sides
65
Remove sides
66
Serve slightly warm or at room temperature