Apricot Tart with Cornmeal Crust Recipe

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Apricot Tart with Cornmeal Crust
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Ingredients
13
Count
Nutrition
432
Calories
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Ingredients:

  • 1 1/2 cups all purpose flour
  • 3/4 cup cornmeal
  • 3/4 tsp salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 3 large egg yolks
  • 5 cups water
  • 12 oz dried apricot halves (about 2 2/3 cups)
  • 3 tbsp sugar
  • apricot sauce (optional)
  • whipped cream (optional)

Directions:

  1. For crust: Whisk flour, cornmeal and salt in small bowl to blend. Using electric mixer, beat butter and sugar in large bowl to blend. Beat in egg yolks. Add dry ingredients and beat just until blended. Divide dough in half; flatten into disks. Wrap each dough disk in plastic and refrigerate 20 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
  2. Meanwhile, prepare apricot filling: Bring 5 cups water to simmer in heavy medium pot over medium heat. Add apricots and poach until tender, about 25 minutes. Drain well.
  3. Preheat oven to 375°F. Lightly oil 9-inch-diameter tart pan with removable bottom. Unwrap 1 dough disk; press onto bottom and up sides of tart pan. Spread apricot preserves over bottom of crust. Place poached apricots over preserves, covering crust completely and overlapping slightly. Using pastry brush, brush beaten egg over edges of crust. Roll out second dough disk between 2 sheets of parchment paper to 12-inch round. Remove top piece of parchment; using 1-inch-diameter cookie cutter, cut hole in center of top crust. Turn crust over onto filling. Remove second piece of parchment paper. Press around crust edges to seal. Cut off excess dough to make top crust flush with tart pan sides. Brush crust with beaten egg and sprinkle with 3 tablespoons sugar.
  4. Bake tart until cornmeal crust is golden brown, about 45 minutes. Transfer apricot tart to rack. Cool 30 minutes. Remove tart from pan and cool completely. (Apricot tart can be prepared up to 1 day ahead. Store airtight at room temperature.) Serve tart with Apricot Sauce and whipped cream, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 431.75 Kcal (1808 kJ)
Calories from fat 111.81 Kcal
% Daily Value*
Total Fat 12.42g 19%
Cholesterol 116.47mg 39%
Sodium 267.42mg 11%
Potassium 591.85mg 13%
Total Carbs 76.56g 26%
Sugars 44.53g 178%
Dietary Fiber 4.48g 18%
Protein 7.95g 16%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 4%
Iron 2.4mg 13%
Calcium 61.2mg 6%
Amount Per 100 g
Calories 150.07 Kcal (628 kJ)
Calories from fat 38.86 Kcal
% Daily Value*
Total Fat 4.32g 19%
Cholesterol 40.48mg 39%
Sodium 92.95mg 11%
Potassium 205.72mg 13%
Total Carbs 26.61g 26%
Sugars 15.48g 178%
Dietary Fiber 1.56g 18%
Protein 2.76g 16%
Vitamin C 0.2mg 1%
Iron 0.8mg 13%
Calcium 21.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.9
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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