Ingredients for Apricot Tarts
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
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
31g
Fat
19g
Carbs
4g
