Apricot tart

So I love apricots, and I'm assuming you do too! Let me tell you the story of how this recipe came to be. Bring it back to May... I've just bought some delicious apricots, among other things. I walk home from the store... open the bag.... and they has bagged my apricots with apples. The apricots were all bruised and would go bad faster than I could eat them!! What could I do?? I brought out Trudy, my trusty food processor, and blended them, putting them in the fridge for later. I looked up recipes that involved apricots, and came up empty handed. Until I found a recipe for an apricot lemon tart, and the lightbulb went off in my head. I rushed to Amazon, and purchased a tart pan right away! Then I went to the kitchen to experiment. Thus, the Apricot Tart was born.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Combine apricot puree, lemon juice and zest, heavy cream, 1/2 cup of the sugar, salt, and flour in a medium sized sauce pan. Warm over medium heat

Step 2

2. After the apricot mixture is simmering, whisk the remaining 1/4 cup sugar and the egg together.

Step 3

3. Temper the eggs

Step 4

4. Re-combine the apricot and egg mixture, and set aside to cool

Step 5

5. Combine sugar, flour and salt in a medium sized bowl

Step 6

6. Add cold butter in slowly, and combine with pastry cutter, until it resembles cornmeal

Step 7

7. Add the egg YOLK, the vanilla and the cream, and bring together until the dough pulls cleanly away from the bowl

Step 8

8. Wrap the dough and let it chill for 1 hour

Step 9

9. Preheat oven to 375°F

Step 10

10. On your floured surface, roll out the dough to your desired thickness, (I don't measure this part, fool on me)

Step 11

11. Press into your tart pan

Step 12

12. Add in apricot mixture and smooth with a spatula

Step 13

13. Bake for 30 minutes, or until a toothpick can cleanly go through the tart

Step 14

14. Let cool, and then enjoy!!