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Ingredients
Scale
- 10 tablespoons unsalted butter (room temperature)
- 3/4 cup powdered sugar
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups dried apricots (or about 3 cups of fresh apricots)
- 1/2 cup apricot preserves
Instructions
- Cream together butter and powdered sugar until light and fluffy.
- Add egg and vanilla, mixing well.
- Combine flour and salt; gradually mix into the wet ingredients.
- Chill the dough for at least an hour.
- Rehydrate dried apricots in boiling water for 20 minutes.
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough and fit it into a tart pan.
- Mix drained apricots with apricot preserves.
- Fill the tart shell with the apricot mixture.
- Bake for 15 to 20 minutes until golden.
- Allow to cool before serving.
Notes
Ensure butter is at room temperature for creaminess.
Do not skip chilling the dough for best texture.
Adjust sweetness with apricot preserves to taste.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 220
- Sugar: 10
- Sodium: 120
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 40