Individual Apricot Tarts
Fruit wedges are arranged on pate brisee and baked, then glazed with warmed apricot jam.
Photography: Dana Gallagher
Source: Martha Stewart Living, June 2000
- 1 1/4 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3/4 pound apricots, pits discarded, cut into 1/4-inch wedges
- 1/2 cup apricot jam
In bowl of a food processor, combine flour, salt, and 1/2 teaspoon sugar. Add butter; process until mixture resembles coarse meal, 8 to 10 seconds. With machine running, add 1/4 cup ice water in a slow stream through feed tube. Pulse until dough holds together without being sticky; do not process more than 30 seconds. To test, squeeze a bit together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide pate brisee dough in half. Flatten halves, and wrap in plastic; chill at least 30 minutes.
On a lightly floured surface, roll out half the pate brisee to a 1/8-inch-thick rectangle, about 6 by 11 inches. Using a 5-inch round cutter or a bowl, cut out 2 circles; transfer to a parchment-lined baking sheet. Repeat with remaining dough. Using a fork, poke several holes around crusts. Chill dough on sheet for 15 minutes.
Heat oven to 400 degrees. Bake until pale golden, about 10 minutes. Remove from oven; reduce temperature to 350 degrees. Arrange apricots in a fan shape on tarts. Sprinkle 1 teaspoon sugar on each tart; bake until tarts are golden and apricots start to brown, 25 to 35 minutes. As tarts bake, warm jam in a saucepan. Remove tarts from oven; cool. Strain glaze into a bowl; discard solids. Brush glaze on tarts.