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This simple rustic tart is the perfect end to any meal. Serve warm with vanilla bean ice cream. ;)

Step 1: Gather Your Materials

Salt (scant 1/2 teaspoon)Salt (scant 1/2 teaspoon)Ingredients

Dough

- Flour (1 1/4 cup)
- Butter (2 oz)
- Sugar (1/8 cup + 1 Tbsp)
- Cream (1/8 cup + 1 Tbsp)
- Egg Yolk (1)
- Salt (scant 1/2 teaspoon)

Filling

- Apricot preserves (aprox. 3/4 cup)
- Honey (1/2 cup)
- Apricots (3 small-medium)
- Salt (scant 1/2 teaspoon)

Utensils

- Two Mixing Bowl
- Fork
- Measuring spoons and cups
- Rolling pin (optional)
- Parchment paper
- Cookie sheet
- Wooden spoon

Step 2: Making the Dough

1. Preheat the oven to 375 degrees F .Measure all dry ingredients into a bowl and whisk. 

2. Cut 2 oz of butter into cubes and then cut the butter into the dry mixture until the it resembles coarse meal (I forgot to take a picture of this step.) To cut in butter use a fork and press down on the butter to separate it into smaller portions, continue doing this until it appears grainy. 

3. Add the egg yolk and cream and mix using a wooden spoon.

4. Turn down onto a clean surface and gently press together to form a ball of dough. If your kitchen or workspace is very hot I would suggest refrigerating the dough for about an hour tightly wrapped in plastic. Let stand at room temperature for 5-10 minutes before you proceed. 

 5. Press down on the dough until desired thickness is reached. You may use a rolling pin for this step if you wish. Additionally I suggest doing this step on a piece of parchment paper to prevent it from sticking to your work space. You can just slide the paper onto the cookie sheet before you add the filling. 

6. Using the the end of a fork scour the bottom of the dough to prevent bubbles. 

Step 3: Make the Filling

1. Peel and slice 3-6 Apricots (to your taste). 

2. Add 1/2 cup honey, a pinch of salt and 3/4 cup apricot preserves to the sliced apricots. I used the left over of the preserves I made earlier. You can find the recipe here: https://www.instructables.com/id/Gourmet-Apricot-Preserves/  

I found this mix to be a little too thin. If you wanted to make it thicker cook down the ingredients until they have reached the desired consistency.  You may also swap out honey for brown sugar if you wish. 

Step 4: Baking the Tart

1. Pour the apricot mixture into the center of the rolled out dough. Fold over the the edges of the dough on top of the filling. 

 2. Bake for 35-45 minutes. Or until the filling has bubbled and the dough is golden brown. 

 3. Serve warm or at room temperature with a side of vanilla bean ice cream. 
I think this may be called a crostata on some recipe sites rather than a tart; the only difference being the more casual handling of the crust. I only mention this because searching for 'tart recipes' on the big recipe sites won't always return tasty things like this (from trying to find a recipe to replicate something I buy at the store and would rather make at home).<br><br>
Crostata is the Italian word for Tart. :)<br> <br> This was originally adapted from smitten kitchen's Rustic Rhubarb Tarts found here: http://smittenkitchen.com/2010/05/rustic-rhubarb-tarts/, which is &nbsp;also why I went with &quot;Rustic Tart&quot;.&nbsp;<br> <br> And while the free-form crust is what makes it a crostata it's the serving temperature which distinguishes the two. A tart is served at room temperature and a crostata is served warm from the oven. So it could go either way if there seems to be a big difference between the two forms.&nbsp;

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