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Category: Tarts
Prep Time: Cook Time: Total Time:
Parchment paper
Vegetable cooking spray
1 1/2 lbs apricots, sliced
1/2 cup sugar
1/3 cup apricot preserves
1 tsp vanilla extract
1/2 (15 oz) pkg refrigerated piecrusts
1 tbsp all-purpose flour
1 large egg
1 tbsp sugar
Sweet Cream Topping (optional)
1/2 cup sour cream
2 tsp brown sugar
Line baking sheet with parchment paper; coat parchment paper with cooking spray. Preheat oven to 350. Stir together apricots and next 3 ingredients a large bowl. Let stand 30 minutes, stirring occasionally.
Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle. Drain apricot mixture, reserving liquid. Toss apricots in flour. Mound apricots in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over apricots, pleating as you go, leaving an opening about 5 inches wide in center.
Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar. Bake at 350 for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
Meanwhile, bring reserved apricot liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot apricot liquid over exposed fruit in center of tart. Serve immediately with remaining apricot syrup, and, if desired, Sweet Cream Topping.
Sweet Cream Topping: Stir together sour cream and brown sugar. Cover and chill 2 hours before serving. Stir just before serving.
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APRICOT TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
Parchment paper
Vegetable cooking spray
1 1/2 lbs apricots, sliced
1/2 cup sugar
1/3 cup apricot preserves
1 tsp vanilla extract
1/2 (15 oz) pkg refrigerated piecrusts
1 tbsp all-purpose flour
1 large egg
1 tbsp sugar
Sweet Cream Topping (optional)
1/2 cup sour cream
2 tsp brown sugar
Line baking sheet with parchment paper; coat parchment paper with cooking spray. Preheat oven to 350. Stir together apricots and next 3 ingredients a large bowl. Let stand 30 minutes, stirring occasionally.
Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle. Drain apricot mixture, reserving liquid. Toss apricots in flour. Mound apricots in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over apricots, pleating as you go, leaving an opening about 5 inches wide in center.
Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar. Bake at 350 for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
Meanwhile, bring reserved apricot liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot apricot liquid over exposed fruit in center of tart. Serve immediately with remaining apricot syrup, and, if desired, Sweet Cream Topping.
Sweet Cream Topping: Stir together sour cream and brown sugar. Cover and chill 2 hours before serving. Stir just before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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