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Categories:Viewed: 2 - Published at: 5 years ago
Ingredients
- 1 cup all purpose flour
- 1/8 teaspoon sugar
- Pinch of salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
- 2 1/2 tablespoons (about) ice water
- 2 tablespoons all purpose flour
- 2 teaspoons plus 4 1/2 tablespoons sugar
- 8 large apricots, halved, pitted
- 1 cup pitted cherries (about 6 ounces) or frozen, thawed
- 2 tablespoons (1/4 stick) unsalted butter, melted, cooled
- Vanilla ice cream or frozen yogurt
Method
- 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 400F.
- Line baking sheet with parchment.
- Roll out dough on floured surface to 11-inch round.
- Transfer to prepared baking sheet.
- 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.
