How to Make Apricot Tarts
- Preheat your oven to 375°F (190°C).
- Prepare your tart crust: In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1 cup (2 sticks) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in 1/4 cup ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to 1/8-inch thickness. Transfer the dough to a 9-inch tart pan with a removable bottom.
- Trim and crimp the edges of the dough.
- Prick the bottom of the crust with a fork to prevent puffing during baking.
- Spread 1 cup apricot jam evenly over the bottom of the tart shell.
- Bake for 25-30 minutes, or until the crust is golden brown.
- While the tart is baking, prepare the glaze: In a small saucepan, combine 1/4 cup apricot preserves, 1 tablespoon lemon juice, and 1 tablespoon water. Bring to a simmer over low heat, stirring until smooth.
- Once the tart is baked, let it cool slightly on a wire rack before brushing with the apricot glaze.
- Let the tart cool completely before serving. Enjoy!
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
31g
Fat
19g
Carbs
4g
