Tuesday, September 22, 2009

Apricot Tart

You can make this bar recipe in a 11 X 17 small cookie sheet but it bakes up wonderfully in tart pans. I prefer to have a little edge crust on every piece.

I used one 11 " and one 8 " tart pan.
Though I've posted this recipe as apple bar. . .and rhubarb bar. . .
I've never posted it as apricot bar. . .
which bakes into a beautiful gem colored tart.
Apricot Tart
Pastry
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 egg yolks
  • milk to make 2/3 cup

Filling

  • 5 cups sliced apricots
  • 1 1/2 cup sugar
  • 1/3 cup minute tapioca
  • 2 tablespoons butter

Topping

  • 2 egg whites
  • 1 cup icing sugar
  • several tablespoons water to make thin glaze
  1. In a large bowl, combine the flour and salt. . .cut in the butter and shortening until the crumbs are the size of oatmeal. You can use your food processor for this too. .pulse. . don't run at full speed.
  2. Put the egg yolks in a measuring cup and add enough milk to make 2/3 cup.
  3. Slowly add to the flour mixture .. .pulse with the food processor until it begins to come together or mix in with your fork.
  4. Dump it all onto the counter and knead it into a ball .. .just until it comes together.
  5. Wrap in a plastic wrap. . shaping it into a flat rectangular disk.
  6. Refrigerate.
  7. Slice apricots. . .and mix in sugar and tapioca.
  8. Divide the pastry dough into two parts. . . the larger tart pan will require about 2/3 of the total. Do this pan first and use the remainder to add to the smaller tart pan.
  9. Divide each part in half and roll out very thinly using flour to keep from sticking on the counter. Use a bench scraper to slide under the pastry dough to keep from tearing.
  10. Carefully transfer into the tart pan by rolling the pastry around the rolling pin.
  11. Divide the filling between the two tart pans.
  12. Dot with butter.
  13. Cover with remaining pastry. . .and crimp the edges shut.
  14. Beat the egg whites until very soft peaks form and with your hand. . .spread it over the crust.
  15. Bake in a 400 F oven for about 40 minutes or until golden brown. The smaller one will be done sooner.

11 comments:

  1. Saw the picture and thot...must be Lovella's recipe. Grin. What a great shot Lovella, as always presentation for you ladies is so beautiful. What a great idea to use the tart pan! Love the recipe....always successful in my apple bar wherever I take it! Thanks for the original and now this new twist!

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  2. Great recipe. I love apricots and will trying this one soon.

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  3. I make this with rhubarb regularly in the spring & summer - never thought to try it with apricots...
    it looks beautiful & I love anything with baked apricots!
    Thanks for again expanding my repertoire
    Vange

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  4. What a treat!! I don't see many apricot recipes posted. This looks gorgeous.

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  5. This apricot tart makes my mouth water..mmmm
    Fresh apricots are only available here for such a short season..it seems like I never get enough of them.

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  6. Oh, I love apricots! Any kind will do for me:)...this looks like a winning recipe for sure. Thanks for sharing.

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  7. I've made this as an apple bar and it's a winner!

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  8. Jewel is right! Like a magpie, this caught my eye!

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  9. WOW! That looks delish! I will try apple bar with apricots from my freezer this fall. I really like the look of it in the fluted pan. Kathy

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  10. Looks Great...I have not eaten one apricot this year...Yikes, too many other fruits around.
    Are those flowers edible?

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