Name: French Lemon-Apricot Tart
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 3/4 cup plus 2 tablespoons all-purpose flour -; 1/2 cup confectioners' sugar -; 1/4 cup cold butter, cubed -; 1/8 teaspoon salt -; 1 large egg yolk -; Filling: -; 3 large eggs, room temperature -; 3/4 cup lemon juice -; 1/2 cup plus 2 tablespoons sugar -; 2 tablespoons grated lemon zest -; 3 tablespoons butter -; 1/3 cup apricot preserves, warmed -; Fresh mint leaves, optional -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - French Lemon-Apricot Tart

1. 3/4 cup plus 2 tablespoons all-purpose flour -

2. 1/2 cup confectioners' sugar -

3. 1/4 cup cold butter, cubed -

4. 1/8 teaspoon salt -

5. 1 large egg yolk -

6. Filling: -

7. 3 large eggs, room temperature -

8. 3/4 cup lemon juice -

9. 1/2 cup plus 2 tablespoons sugar -

10. 2 tablespoons grated lemon zest -

11. 3 tablespoons butter -

12. 1/3 cup apricot preserves, warmed -

13. Fresh mint leaves, optional -

How to cook deliciously - French Lemon-Apricot Tart

1. Stage

Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap and refrigerate for at least 1 hour.

2. Stage

Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° until golden brown, 10-12 min. Cool on a wire rack. Reduce heat to 325°.

3. Stage

In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack.

4. Stage

Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers.