1 recipe of Cookie pie crust, completely cooled
3⁄4 pound apricots, pits discarded, cut into 1⁄4" wedges
4 tsps. sugar
1⁄2 cup apricot jam
- On a lightly floured surface, roll out half the Cookie pie crust to a 1⁄8" thick rectangle, about 6 by 11 inches. Using a 5" round cutter or a bowl, cut out 2 circles; transfer to a parchment-lined baking sheet. Repeat with remaining dough. Using a fork, poke several holes in the crusts to prevent them from ballooning while cooking. Chill the dough on the sheet in the refrigerator for 15 minutes.
- Heat the oven to 400°F and bake the crust until it's pale golden, about 10 minutes. Remove from the oven and reduce the temperature to 350°F.
- Cool the crust completely before going on to the next step.
- Arrange the apricots in a fan shape on the crusts. Sprinkle 1 teaspoon sugar on each tart and bake until the tarts are golden and the apricots start to brown, 25 to 35 minutes. As tarts bake, warm the jam in a saucepan. Remove the tarts from the oven and cool. Strain the jam into a bowl and discard the solids; this is your apricot glaze. Brush the glaze on the tarts and enjoy.
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