Rustic Apricot Tart
The trick to making a good pie or tart crust is to hit the cold dough with the rolling pin until it is malleable enough to roll. Put your weight into it as you flatten the dough into a round.
PREP TIME: 45 minutes
BAKE TIME: 45 minutes (plus 30 minutes for chilling)
SERVINGS: Makes one 9-inch tart
INGREDIENTS
CRUST
1-1/2 cups all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon kosher salt
9 tablespoons unsalted butter, cold, cut into pieces
2 tablespoons ice water
1 egg yolk
FILLING
8 fresh apricots (about 2 pounds)
6 tablespoons granulated sugar
2 tablespoons all-purpose flour
2 tablespoons apricot jam or preserves
2 tablespoons chopped pistachios or sliced almonds
PREPARATION
Combine flour, sugar, salt, and baking powder in a food processor. Pulse to combine. Add butter and pulse until butter pieces are the size of peas. Add the water with the machine running. Process for 15 to 30 seconds. Turn into a large bowl and knead quickly into a rough mass. Place on a sheet of plastic wrap and gather the wrap around the dough. Flatten into a round disk and chill until firm, at least 30 minutes.
Place disk on countertop and whack with a rolling pin to soften the dough. Sprinkle the counter, dough, and rolling pin with a little flour to prevent sticking and roll dough into a circle, about 3/8 inch thick, and 14 inches in diameter. Transfer to a parchment lined baking pan and chill until firm again, abut 10 minutes.
Preheat oven to 400º. Slice apricots into quarters. Combine 2 tablespoons flour and 2 tablespoons sugar in a small bowl. Sprinkle over the dough, leaving a 2-inch border all around. Arrange apricots, cut sides up, in concentric rings, on top of the dough, leaving a 2-inch border. Sprinkle fruit with 3 tablespoons sugar. Fold up the edges of the dough over the fruit and press down lightly to pleat. Patch up any tears in the dough using a little cold water and a piece of dough from the edge. Brush edges of dough with cold water and sprinkle with 1 more tablespoon sugar.
Bake at 400° for 15 minutes, and reduce oven heat to 375°. Bake for 30 to 40 minutes more, turning the tart halfway through the baking time, until golden brown on edges and bubbling. Place baking sheet on a rack to cool. If any syrup leaked from the tart during baking, loosen with a spatula while it is still warm.
Heat the jam in a small microwave-safe bowl, and brush the fruit with it. Sprinkle with the nuts, and cool completely. Slide parchment paper and tart together onto a serving platter, and slip the paper out. Cut into wedges for serving.