Apricot Tart with Cornmeal Crust
Source: www.epicurious.com/recipes/food/views/apricot-tart-with-cornmeal-crust-104527
Ingredients
- 1 1/2 cups all purpose flour
- 3/4 cup cornmeal
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 3 large egg yolks
- 5 cups water
- 12 ounces dried apricot halves (about 2 2/3 cups)
- 1/3 cup apricot preserves
- 1 large egg, beaten to blend
- 3 tablespoons sugar
- Apricot Sauce (optional)
- Whipped cream (optional)
Directions
- 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.)
- Bring 5 cups water to simmer in heavy medium pot over medium heat.
- Add apricots and poach until tender, about 25 minutes.
- Drain well.
- Preheat oven to 375F.
- 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.
- 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.