Apricot Tarts for Two
When you try these Apricot Tarts, I know you will like them, and I can imagine you’ll like them even more when you realize how easy they are to put together. A simple circle of dough made from flour, butter, salt, sugar and water. Ripe apricots are perfect for this dessert for two; they are sweet and delicate, and unpeeled, they will hold their shape well.
Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoons all purpose flour
- 1/4 teaspoon salt
- 2 1/4 teaspoons granulated sugar
- 1/4 cup butter cold
- 2 tablespoons ice water
- 2 apricots
- 1/4 cup apricot preserves
Instructions
Make the Pate Brisee
- Preheat the oven to 400 degrees F.
- Make the dough by combining all-purpose flour, cold butter, salt and 1/8 teaspoon of sugar in a food processor until it is a coarse meal. Add ice water until the dough holds together.
- Wrap in plastic and keep in the fridge for at least 1 hour.
- On floured surface, roll the dough to a rectangle of min. 6 x 12-inches. Cut out two circles of about 6-inches.
- Place the circles on a baking sheet lined with parchment paper and poke holes with a fork. Chill for another 15 minutes.
- Place the baking sheet in the oven and bake for about 10 minutes. The pies will be pale golden in color.
Prepare the apricots
- While the pie bakes, cut the apricots in half, remove the pit and cut the halves in wedges of about 1/4-inch thickness. No need to peel them.
- When the pie circles are done baking, lower the oven temperature to 350 degrees F.
- Place the apricot wedges on the baked pie circles and cover them entirely. Sprinkle with the remaining sugar and place the baking dish back into the oven. Bake for another 30 minutes.
- Warm the apricot preserves and brush that onto the warm tarts as soon as they come out of the oven.
Nutrition
Serving: 1tartCalories: 450kcalCarbohydrates: 57gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gSodium: 486mgFiber: 2gSugar: 21g