Apricot Tart (Martha Stewart) Recipe

• Flour for rolling dough
• 1/2 x recipe Pate Brisee (see below)
• 8 x hard ripe apricots - (abt 1 1/2 lbs) pitted, and cut into sixths
• 1/4 c. sugar plus
• 1 Tbsp. sugar plus more
• 1 1/2 Tbsp. cornstarch
• 1 pch salt
• 1 tsp freshly-squeezed lemon juice Zest of 1/2 lemon
• 1 Tbsp. heavy cream
• 2 1/2 c. all-purpose flour
• 1 tsp salt
• 1 tsp sugar (optional)
• 1 c. cool unsalted butter cut up

1. To make the Pate Brisee: In the bowl of a food processor, add in flour, salt, and sugar.
2. All ingredients should be cool.
3. Add in the pcs of butter and process for approximately 10 seconds or possibly just till the mix resembles a coarse meal.
4. (To mix by hand, combine the dry ingredients in a large mixing bowl.
5. Using a pastry blender or possibly two table knives, cut in the butter till the mix resembles coarse meal.)
6. Add in 1/4 to 1/2 c. ice water, drop by drop, through the feed tube with the machine running, just till the dough holds together without being wet or possibly sticky; don't process more than 30 seconds.
7. Test the dough at this point by squeezing a small amount together.
8. If it is crumbly, add in a bit more water.
9. Divide the dough in half, wrap each piece of dough in plastic wrap, pulling ends of wrap into center with your hands, and press the dough into a flat circle with your fists.
10. This makes rolling easier than if the pastry is chilled as a ball.
11. Refrigeratefor 1 hour.
12. Reserve one piece for later use.
13. (Makes 2 eight- to ten-inch tarts or possibly single-crust pies, or possibly 1 eight- to ten-inch double-crusted pie)
14. To make the Apricot Tart: Heat oven to 425 degrees.
15. Line a baking sheet with a Silpat, and set aside.
16. Roll dough out to a 14-inch circle, and place on Silpat.
17. In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest.
18. Place apricot mix into the center of the dough.
19. Spread out, leaving a 2-inch border of dough; turn ends of apricots upward.
20. Fold the dough up and over the apricots, making a crease or possibly fold every 4 to 5 inches to enclose the fruit and prevent juices from seeping out.
21. Brush dough thoroughly with heavy cream; sprinkle with sugar.
22. Bake for 15 min, and lower oven temperature to 375 degrees; rotating baking sheet 45 degrees.
23. Continue to bake till the tart is proportionately browned and the apricots are bubbling, about 25 min more.
24. Transfer tart from baking sheet to a cooling rack, and cold completely.
25. Serve hot or possibly at room temperature.
26. This recipe yields 1 ten-inch tart.
27. Comments: The proper name for this tart is "galette," a French country dessert tart considered to be the oldest of pastries.
28. They are less formal than a precisely fluted tart and can be shaped any way you prefer.
29. Yield: 1 ten-inch tart

flour, brisee, hard, sugar, sugar, cornstarch, salt, lemon juice, heavy cream, flour, salt, sugar, butter

Taken from cookeatshare.com/recipes/apricot-tart-martha-stewart-69199 (may not work)