Page 125 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Apricot Tart

MAKES 1
( 12- -16 /30.5- -40.5 )

,
: . For weeks, I would
make the quick trip across Key Bridge into Washington, D.C., and
pick up an entire apricot tart from a sweet little French bakery tucked
away in Georgetown. I could have made the tarts myself, but my

utter sadness at watching my mother fade so quickly left me oddly
unable to play with butter and sugar. But this tart was all that I could
have wanted for my mother. The crust was tender with butter and
ever so slightly sweet. The apricots were succulent but firm, a tart
counterpoint to the rich crust they were nestled in. I bake this simple
tart when I need to conjure the memory of my wonderful mother.

Sweet Tart Dough (page 30) 1 batch

fresh or canned apricots 24 to 30

sanding or turbinado sugar, 2 tablespoons 25 g
for sprinkling

1
. Preheat the oven to 350°F (175°C). Lightly coat a half sheet pan

with nonstick spray.
2
. Line the pan with the dough, gently pressing it up along the edges
and making sure that the surface is relatively even. Dock the dough

and place it in the refrigerator for at least 20 minutes.
3

. Halve the apricots and discard the kernels. Line the dough with the
apricots, cut sides up, then sprinkle the sanding or turbinado sugar
over the fruit. (If using canned, lightly dry each apricot with a paper
towel to sop up excess moisture.)

4
. Bake the tart for 30 minutes, or until the dough starts to brown at
the edges and the apricots become very tender.