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Makes one 12-inch tart

For best results, use tart pans that have removable bottoms


  • All-purpose flour, for dusting
    A recipe never fail pie crust
    8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
    1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
    1 1/2 tablespoons cornstarch
    Pinch of salt
    1 teaspoon freshly squeezed lemon juice
    Zest of 1/2 lemon
    1 tablespoon heavy cream


  • Preheat oven to 425 degrees.
    Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
    In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
    Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
    Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
Apricot tart

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