Apricot Tart

Step 1

Make the dough. Place the flour, butter, salt, and water in the bowl of a food processor (fitted with the dough blade) or stand mixer fitted with the paddle attachment.Process for 15-30 seconds or until it forms a smooth dough.

Step 2

Grease a pan. Lightly grease an 8-inch pie pan with butter.

Step 3

Flatten and push the dough into the pan. Using a rolling pin, flatten the dough between two sheets of parchment paper into a 10-inch round. Transfer the dough to the prepared pan and press it into it. Cut off the excess dough if needed.Using a fork, poke holes in the bottom of the tart several times.

Step 4

Preheat your oven to 350 °F (175°C) and place a grid on the bottom rack.

Step 5

Spread a thin layer of applesauce. Spread the applesauce evenly on the bottom of the dough using a spoon.

Step 6

Arrange the apricots. Halve the apricots and discard the seeds. Arrange the apricots on top of the applesauce, with each half slightly overlapping (as the apricots will shrink a bit during baking).

Step 7

Sprinkle with sugar. Sprinkle the apricots with about 2 tablespoons of granulated sugar. This will allow the apricots to caramelize slightly.

Step 8

Bake. Finally, transfer the apricot tart to the oven and bake for about 55 minutes or until golden brown.

Step 9

If you want to give the tart a shinier appearance: heat the apricot jam in a small saucepan over low-medium heat. Next, using a pastry brush, brush the apricots with the jam.

Step 10

You can enjoy this tart warm or chilled! It will keep for up to 4 days in the refrigerator.