Apricot And Cherry Country Tart

* Exported from MasterCook *

APRICOT AND CHERRY COUNTRY TART

Recipe By : Bon Appétit June 1995
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1 cup all-purpose flour
1/8 teaspoon sugar
pinch(s) of salt
6 tablespoons unsalted butter -- chilled
2 1/2 tablespoons ice water
FILLING
2 tablespoons all-purpose flour
5 1/3 tablespoons sugar
8 large apricots -- halved, pitted
1 cup pitted cherries or frozen -- thawed
2 tablespoons unsalted butter -- (1/4 stick) melted,
cooled
Vanilla ice cream or frozen yogurt

FOR CRUST: Stir flour, 1/8 teaspoon sugar and salt in bowl to blend. Add
butter;rub in with fingertips until coarse meal forms. Mix in enough water by
tablespoons
until clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill
at least 1
hour and up to 2 days.
Preheat oven to 400°F. Line baking sheet with parchment. Roll out dough on
floured surface to 11-inch round. Transfer to prepared baking sheet.
FOR FILLING: Mix flour and 2 teaspoons sugar in bowl. Sprinkle over crust,
leaving 1 1/2-inch border. Place apricots cut side down on crust, placing close
together and leaving 1-1/2 inch border at outer edge. Scatter cherries over
apricots.
Top with 4 tablespoons sugar. Fold pastry edges up around apricots, pressing
against apricots to form scalloped border. Brush crust with butter; sprinkle
with 1/2
tablespoon sugar.
Bake until crust is golden and fruit is tender (some juices from fruit will
leak onto
parchment), about 1 hour. Remove from oven. Using pastry brush, brush tart with
juices on parchment. Gently slide parchment with tart onto rack. Carefully run
long
knife under tart to loosen (crust is fragile). Cool on parchment until
lukewarm.
Slide 9-inch-diameter tart pan bottom under tart, then place tart on platter.
Serve
with ice cream or yogurt.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2545 0 0 0