French Lemon-Apricot Tart |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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If you like citrus, youâll love this lovely lemon tart. The apricot preserves add sheen and a nice bit of sweetness. Bon appetite!Peggy Lunde, Costa Mesa, California Ingredients:
3/4 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup confectioners' sugar |
1/4 cup cold butter, cubed |
1/8 teaspoon salt |
1 egg yolk |
filling: |
3 eggs |
3/4 cup lemon juice |
1/2 cup plus 2 tablespoons sugar |
2 tablespoons grated lemon peel |
3 tablespoons butter |
1/3 cup apricot preserves, warmed |
fresh mint leaves, optional |
Directions:
1. Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 10-12 min. or until golden brown. Cool on a wire rack. Reduce heat to 325°.
3. In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack.
4. Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers. Yield: 12 servings.
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