Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.

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Ingredients

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.

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  • 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.

Reviews (2)

17 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
06/29/2014
Fabulous! Easy, recipe. The Pate Brisee was so tender & flaky! The apricots were luscious! I will make this all summer long using seasonal fruits. You can't buy this kind of pastry unless you go to a very, very, nice bakery or 5 star restaurant. Love! Thank U Martha:)
Rating: Unrated
06/06/2008
This is a very simple favorite dessert. I've done it with apples