Picture this: it's that wonderful time of day when the sun has just set and the weather is perfectly comfortable. You're enjoying the merry sounds of a symphony. After devouring a delectable steak sandwich and tomato salad, you are satisfied, but desire something sweet. Your wish comes true when you take one last look into the picnic basket and see, individually wrapped in parchment paper and tied with satin ribbons, luscious apricot tarts. You pass them out to your friends who marvel at your culinary creativeness. Doesn't that sound like fun?! Thanks to this fabulous recipe, you can live that scenario in the near future. If apricots aren't your cup of tea, substitute cherries, peaches, plums — whatever floats your fancy. Check out the recipe.
1 1/2 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
5 teaspoons sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 pound apricots, pits discarded, cut into 1/4-inch wedges
1/2 cup apricot jam
- In bowl of a food processor, combine flour, salt, and a teaspoon sugar. Add butter; process until mixture resembles coarse meal, 8 to 10 seconds. With machine running, add 1/4 cup ice water in a slow stream through feed tube. Pulse until dough holds together without being sticky; do not process more than 30 seconds. To test, squeeze a bit together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide pate brisee dough in half. Flatten halves, and wrap in plastic; chill at least 30 minutes.
- On a lightly floured surface, roll out half the pate brisee to a 1/8-inch-thick rectangle, about 6 by 11 inches.
- Using a 5-inch round cutter or a bowl, cut out 2 circles; transfer to a parchment-lined baking sheet. Repeat with remaining dough. Using a fork, poke several holes around crusts. Chill dough on sheet for 15 minutes.
- Heat oven to 400 degrees. Bake until pale golden, about 10 minutes.
- Remove from oven; reduce temperature to 350 degrees. Arrange apricots in a fan shape on tarts. Sprinkle 1 teaspoon sugar on each tart; bake until tarts are golden and apricots start to brown, 25 to 35 minutes.
- As tarts bake, warm jam in a saucepan. Remove tarts from oven; cool. Strain glaze into a bowl; discard solids. Brush glaze on tarts.
- Desserts, Pies/Tarts
- North American