Apricot Tart
A perfect use for homemade apricot preserves--the homemade version greatly enhances this tart for its own tartness, and excellent flavor.
- Prep time
- 1 hr 20 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 2/3 cups unbleached, all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup slivered almonds
- Pinch kosher salt
- 1 tablespoon lemon zest
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg, lightly beaten
- 2 cups apricot preserves
Instructions
- 1
Blend the flour, sugar, almonds, salt, and lemon zest in a food processor until the nuts are finely ground. Using on/off turns, cut in the butter until a coarse meal forms. Add the egg and blend just until dough sticks together when pinched. Dump the dough onto a piece of plastic wrap. Gather the dough into ball with the paper; flatten into a rough rectangle 1-inch thick, wrap, and chill 1 hour.
- 2
Reserve ⅓ of the dough, and push the rest into a parchment-lined removeable bottom tart pan. Roll the reserved dough out on a floured surface and cut ½-inch wide strips for a lattice-style top.
- 3
Fill the unbaked crust with about 2 cups of apricot preerves. Lay the strips of dough over top to form a lattice. You can weave it by lifting the strips to lay some under and over, or just lay the second set the opposite way over the first.
- 4
Bake at 350 degrees for about 30 minutes, until the crust is golden and the jam is puffy.
- 5
Let the tart rest for at least six hours so the jam sets up and holds its shape when sliced. Remove from the tin (use a knife if needed to loosen the crust from the tin around the perimeter), cut into slices, and serve.