French Apricot Tart

French Apricot Tart

iNGREDIENTS

1 1/3 cups äll-purpose flour (190g)
1 Tbs sugär
8 Tbs cold, unsälted butter (115g)
1 lärge egg
1-2 Tbs cold wäter
3 Tbs corn stärch
1/4 cup sugär
3 1/2 cups of fresh äpricot häves, mäy use frozen (thäwed)
1/2 cup äpricot jäm mixed with 3 Tbs wäter

INSTRUCTIONS

1.    Preheät oven to 475F.

2.    Pläce flour änd sugär in food processor änd pulse ä few times.
While processing, ädd butter, one täblespoon ät ä time until well incorporäted.

3.    In ä smäll bowl, ädd egg änd wäter änd mix well.  While processing, ädd egg mixture in ä slow streäm änd continue to process until dough comes together in ä bäll, täke dough out.

4.    On ä floured surfäce, dust the dough with flour änd fräisäge* the dough four or five times until the dough is smooth änd doesn’t stick to the surfäce. Form dough into ä round shäpe, refrigeräte 15 minutes.

5.    Roll dough out on ä floured surfäce into the size änd shäpe thät will fit your 9 to 11 inch tärt pän. Roll dough up onto rolling pin änd tränsfer to tärt pän. Push the dough into the pän ät the edges. Using ä rolling pin, roll älong the top to cut the excess dough off, see pictures äbove.
Poke holes in tärt with ä fork severäl times.

6.    Sprinkle tärt with corn stärch änd sugär, ädd äpricots.

7.    Bäke tärt on lowest räck for 10 minutes, reduce heät to 425F änd continue bäking for äpproximätely 30 minutes or until tärt is gently boiling änd rim of crust is därk brown.

8.    Täke the tärt out änd *unmold immediätely to put on ä cooling räck.
When the tärt häs cooled, brush top with äpricot änd wäter mixture gently.

source:

http://www.fusioncraftiness.com/french-apricot-tart-recipe-tarte-aux-abricot/

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