Apricot tart - house beautiful

1 tart

Ingredients

Quantity Ingredient
1 Recipe Flaky Butter Pastry
OR
1 pounds Good quality, store-bought puff pastry
Flour for rolling
2 cans (16-oz) apricot halves in extra-light syrup, drained
1 tablespoon Kirsch
1 teaspoon Lemon juice
3 tablespoons Sugar
½ Vanilla bean, split and seeds scraped out and reserved, OR
¾ teaspoon Vanilla extract
2½ tablespoon Flour
2 teaspoons Unsalted butter

Directions

Roll the dough as directed for the desired tart size, Transfer dough to a baking sheet and refrigerate while you prepare the apricots.

In a medium bowl, place the apricots and toss them with the kirsch, lemon juice, all but 1 T of the sugar, and the vanilla seeds or extract. Set aside.

In a small bowl, combine the 2½ tablespoons flour with the remaining sugar.

Remove the dough from the refrigerator and sprinkle the flour-sugar mixture evenly over the dough, leaving a border uncovered as directed above. Arrange the fruit evenly over the flour-sugar mixture. Fold the rim of dough over the fruit, crimping the seams lightly with moistened fingers. Shave the butter on top of the apricots. Bake the tart in a preheated 400'F oven as directed above.

House Beautiful/August/1994 Scanned and fixed by Di and Gary

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