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Ingredients
- 1 1/2 c. all-purpose flour
- 3/4 c. cornmeal
- 3/4 tsp salt
- 3/4 c. unsalted butter - (1 1/2 sticks) room temperature
- 3/4 c. sugar
- 3 lrg egg yolks
- 5 c. water
- 12 ounce dry apricot halves - (abt 2 2/3 c.)
- 1/3 c. apricot preserves
- 1 lrg egg beaten to blend
- 3 Tbsp. sugar Apricot Sauce (see recipe) Whipped cream
Directions
- For Crust: Whisk flour, cornmeal and salt in small bowl to blend. Using electric mixer, beat butter and sugar in large bowl to blend. Beat in egg yolks. Add in dry ingredients and beat just till blended. Divide dough in half; flatten into disks. Wrap each dough disk in plastic and chill 20 min. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
- Meanwhile, prepare Apricot Filling: Bring 5 c. water to simmer in heavy medium pot over medium heat. Add in apricots and poach till tender, about 25 min. Drain well.
- Preheat oven to 375 degrees. Lightly oil 9-inch-diameter tart pan with removable bottom. Unwrap 1 dough disk; press onto bottom and up sides of tart pan. Spread apricot preserves over bottom of crust. Place poached apricots over preserves, covering crust completely and overlapping slightly. Using pastry brush, brush beaten egg over edges of crust.
- Roll out second dough disk between 2 sheets of parchment paper to 12-inch round. Remove top piece of parchment; using 1-inch-diameter cookie cutter, cut hole in center of top crust. Turn crust over onto filling. Remove second piece of parchment paper. Press around crust edges to seal. Cut off excess dough to make top crust flush with tart pan sides. Brush crust with beaten egg and sprinkle with 3 Tbsp. sugar.
- Bake tart till cornmeal crust is golden, about 45 min. Transfer apricot tart to rack. Cold 30 min. Remove tart from pan and cold completely. (Apricot tart can be prepared up to 1 day ahead. Store airtight at room temperature.)
- Serve tart with Apricot Sauce and whipped cream, if you like.
- This recipe yields 8 servings.
- Comments: "On a recent trip to the Napa Valley, my husband and I had lunch with friends in the Cask Room at Merryvale Vineyards in St. Helena," writes Karen G. Shughart of Mechanicsburg, Pennsylvania. "The meal was prepared by Knickerbocker"s Catering. Desserts must be their specialty, because the apricot tart with cornmeal crust was fabulous."
- Serve this tart with or possibly without the sweet Apricot Sauce. Cornmeal adds texture and flavor to the crust.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 8 servings | |
| Calories 446 | |
| Calories from Fat 178 | 40% |
| Total Fat 20.24g | 25% |
| Saturated Fat 11.81g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 245mg | 10% |
| Potassium 181mg | 5% |
| Total Carbs 61.7g | 16% |
| Dietary Fiber 2.1g | 7% |
| Sugars 28.58g | 19% |
| Protein 6.12g | 10% |
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