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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
vegetable cooking spray |
1 1/2 pounds apricots, sliced |
1/2 cup sugar |
1/3 cup apricot preserves |
1 teaspoon vanilla extract |
1/2 (15-oz.) package refrigerated piecrusts |
1 tablespoon all-purpose flour |
1 large egg |
1 tablespoon sugar |
sweet cream topping (optional) |
Directions:
1. Line baking sheet with parchment paper; coat parchment paper with cooking spray.
2. Preheat oven to 350°. Stir together apricots and next 3 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
3. Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.
4. Drain apricot mixture, reserving liquid. Toss apricots in flour.
5. 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.
6. Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.
7. 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.
8. 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.
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