Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Apricot Tart 3.7 (17) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 2 9-inch tarts Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms. Ingredients All-purpose flour, for dusting ½ recipe Pate Brisee for Plum Crumb Pie 8 firm but ripe apricots (about 1 ½ pounds), pitted and cut into sixths ¼ cup plus 1 tablespoon sugar, plus more for sprinkling 1 ½ tablespoons cornstarch Pinch of salt 1 teaspoon freshly squeezed lemon juice Zest of 1/2 lemon 1 tablespoon heavy cream Directions Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat baking mat, and set aside on a floured surface. Roll dough out to a 14-inch circle, and place on paper. In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest. Place apricot mixture on the center of the dough. Spread out, leaving a 2-inch border of dough; turn ends of apricots upward. Fold the dough up and over the apricots, making a crease or fold every 4 to 5 inches to enclose fruit and prevent juices from seeping out. Brush dough thoroughly with heavy cream; sprinkle with sugar. Bake for 15 minutes, and lower oven temperature to 375 degrees, rotating baking sheet 45 degrees. Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature. Rate it Print