Apricot And Cherry Country Tart
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
62
Spice
48
Sweetness
54
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour8 large
Apricot (halved, pitted)Directions:
1
Gently slide parchment with tart onto rack
2
Carefully run long knife under tart to loosen (crust is fragile)
3
FOR CRUST: Stir flour, 1/8 teaspoon sugar and salt in bowl to blend
4
Add butter; rub in with fingertips until coarse meal forms
5
Mix in enough water by tablespoons until clumps form
6
Gather into ball; flatten into disk
7
Wrap in plastic; chill at least 1 hour and up to 2 days
8
Preheat oven to 400°F
9
Line baking sheet with parchment
10
Roll out dough on floured surface to 11-inch round
11
Transfer to prepared baking sheet
12
Stir flour, 1/8 teaspoon sugar and salt in bowl to blend
13
Add butter; rub in with fingertips until coarse meal forms
14
Mix in enough water by tablespoons until clumps form
15
Gather into ball; flatten into disk
16
Wrap in plastic; chill at least 1 hour and up to 2 days
17
Preheat oven to 400°F
18
Line baking sheet with parchment
19
Roll out dough on floured surface to 11-inch round
20
Transfer to prepared baking sheet
21
FOR FILLING: Mix flour and 2 teaspoons sugar in bowl
22
Sprinkle over crust, leaving 1 1/2-inch border
23
Place apricots cut side down on crust, placing close together and leaving 1-1/2 inch border at outer edge
24
Scatter cherries over apricots
25
Top with 4 tablespoons sugar
26
Fold pastry edges up around apricots, pressing against apricots to form scalloped border
27
Brush crust with butter; sprinkle with 1/2 tablespoon sugar
28
Bake until crust is golden and fruit is tender (some juices from fruit will leak onto parchment), about 1 hour
29
Remove from oven
30
Using pastry brush, brush tart with juices on parchment
31
Cool on parchment until lukewarm
32
Slide 9-inch-diameter tart pan bottom under tart, then place tart on platter
33
Serve with ice cream or yogurt
34
Mix flour and 2 teaspoons sugar in bowl
35
Sprinkle over crust, leaving 1 1/2-inch border
36
Place apricots cut side down on crust, placing close together and leaving 1-1/2 inch border at outer edge
37
Scatter cherries over apricots
38
Top with 4 tablespoons sugar
39
Fold pastry edges up around apricots, pressing against apricots to form scalloped border
40
Brush crust with butter; sprinkle with 1/2 tablespoon sugar
41
Bake until crust is golden and fruit is tender (some juices from fruit will leak onto parchment), about 1 hour
42
Remove from oven
43
Using pastry brush, brush tart with juices on parchment
44
Gently slide parchment with tart onto rack
45
Carefully run long knife under tart to loosen (crust is fragile)
46
Cool on parchment until lukewarm
47
Slide 9-inch-diameter tart pan bottom under tart, then place tart on platter
48
Serve with ice cream or yogurt