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Ingredients
- 2 1/2 lb fresh hard apricots
- 1/2 c. brown sugar
- 1 1/2 c. all-purpose flour
- 1 c. powdered sugar
- 1/2 tsp sea salt
- 1/2 c. real butter, melted finely grated zest and juice of 1 lemon
- 1 Tbsp. honey, warmed
Directions
- Cut apricots and remove pits. Shake the brown sugar into a well-buttered 12 inch pie plate and shake to an even layer on the base. Arrange a layer of apricots neatly in circles, skin side down, over sugar in the dish. Cut any remaining apricots into smaller pcs and arrange them o top of the first layer, filling in any holes with the smallest pcs. Whisk together the flour, sugar, and salt. Pour in the melted butter with the grated zest and lemon juice and mix till a soft dough. Take pcs of the dough, press them out between the palms of your hands into fairly thin slices and lay them on top of the apricots till the whole tart is covered. Patch any holes. Chill for 30 min. Using a skewer, pierce four holes in the pastry to allow the steam to escape. Bake in preheated 425 degree oven for 25 min. Reduce the heat to 300 degrees and continue cooking for another 30 min. Then off the heat but leave the tart in oven for about 15 min. While still hot loosen the edges of the tart with a knife, and invert onto a serving plate. Brush the warmed honey all over the apricots. Serve with fresh cream, creme fraiche, or possibly ice cream.
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