Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Frank and Jerome's Apricot Tart 2.7 (3) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 1 9-inch tart Frank Mentesna and Jerome Audureau are co-founders of Once Upon a Tart, a bake shop and cafe in New York City, and co-authors of "Once upon a Tart ...: Soups, Salads, Muffins, and More." This sweet, flaky apricot tart is one of their signature confections. Ingredients All-purpose flour, for rolling out dough ½ recipe Flaky Tart Dough for Apricot Tart ½ cup apple butter or applesauce 15 medium apricots, halved, pits removed ¼ cup sugar ¼ cup Apricot Glaze Directions On a lightly floured surface, roll dough into a 12-inch round 3/8 inch thick. Fit into a 9-inch fluted tart pan with removable bottom. Trim edges. Refrigerate for 30 minutes. Preheat oven to 400 degrees with rack in center. Prick the bottom of pastry all over with a fork. Line with parchment paper; fill with pie weights or dried beans. Bake 10 minutes. Remove parchment paper and weights, and continue to bake until bottom is dry. Remove from the oven, and let cool on a wire rack. Spread apple butter evenly over tart shell. Arrange apricots over the apple butter in an overlapping circular pattern. Holding your hand 6 inches above tart, sprinkle sugar evenly over apricots. Bake until apricots are dark golden brown, and even darker around the edges, 50 to 55 minutes. Remove from oven, and let cool briefly on a wire rack. To remove tart from pan, rest it on a large can. Make sure tart is steady and balanced. Slide outside ring of pan down off tart. Then, place tart on work surface. Slide tart off pan bottom, and onto a rimless serving dish or a cutting board. Use a pastry brush or a scrunched-up paper towel to coat apricots with glaze. Serve at room temperature or warm. Print