Fresh apricot tart
¼ cup(s), sliced, blanched variety, sliced
Powdered sugar (confectioner's)
1 Tbsp, cut into pieces
4 Tbsp, ice cold
Apple cider vinegar
½ cup(s), Chunky variety
6 medium, ripe, halved and pitted (about 3⁄4 pound)
¼ cup(s), apricot variety, melted
Salted dry-roasted pistachio nuts
2 Tbsp, chopped
- Preheat the oven to 400°F.
- To make the crust, put the flour, almonds, confectioners’ sugar, and salt in a food processor; pulse until the almonds are finely ground. Add the oil and butter; pulse until the mixture resembles coarse crumbs. Combine the water and vinegar in a small bowl. Pour through the feed tube, pulsing just until the dough comes together. Shape into a disk. On a lightly floured surface, roll out the dough to a 12-inch round; ease into a 9-inch removable bottom tart pan, pressing the dough against the side of the pan. Prick the dough with a fork. Roll a rolling pin over the rim of the pan to cut off the overhanging dough.
- Line the tart shell with a piece of foil; fill with dried beans or rice. Bake until set, about 20 minutes; remove the foil with the beans. Bake until golden, 10 – 12 minutes longer. Place the tart pan on a rack and let cool about 10 minutes.
- Spread the applesauce over the bottom of the tart shell. Arrange the apricots, cut side up, on top of the applesauce. Brush with the jam, then sprinkle with the pistachios. Bake until the apricots are tender and lightly browned, about 25 minutes. Let cool on a rack about 20 minutes. Remove the side of the pan and cut the tart into wedges. Yields 1⁄8 of tart per serving.