Lattice Topped Apricot Tart Food

APRICOT TART

Steps:

• , mix the flour and butter in a food processor until the mixture resembles breadcrumbs.
• Add the sugar and mix for 1 minute.
• Add the egg and 15ml (1 tbsp) of water.
• Mix until the dough comes together.
• Roll the pastry out on a floured surface as thinly as possible, about £1 coin (3mm) thick, and use to line a 28cm (11in) round, loose-bottomed fluted tart tin, making a small lip around the top. Prick the base of the pastry all over with a fork.
• Line the pastry with greaseproof paper and fill with ceramic baking beans or uncooked rice.
• Place it in the fridge to chill for 20 minutes.
• Preheat the oven to 200°C/180°C fan/390°F/gas mark 6.
• Blind bake the pastry in the preheated oven for 15 minutes.
• Remove the paper and beans, then return the pastry to the oven to cook for another 5 minutes.
• When cooked, trim the excess pastry level with the top of the tin. Set aside to cool.
• Reduce the oven's temperature to 150°C/130°C fan/300°F/gas mark 2.
• filling, cream the butter, sugar, flour and almonds together in a food mixer.
• Slowly pour in the egg, while the machine is running, mixing until the ingredients are fully incorporated.
• Rest the frangipane for 5 minutes.
• Pour the filling into the pastry case and spread it evenly.
• Arrange the apricot halves on top of the filling, skin side up.
• Bake for 30 minutes or until golden.
• While the tart is still warm, heat the apricot jam and brush the tart all over with it.
• Let the tart cool down for a few minutes, then remove it from the tin.
• Slice and serve. Enjoy!

LATTICE-TOPPED APRICOT CROSTATA

Steps:

• Cut butter into 1/2-inch pieces. In a bowl whisk together flours, sugar, and salt. With your fingertips or a pastry blender blend in butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. In a cup with a fork stir together whole egg and yolk until combined well and stir into flour mixture. Stir in vanilla and lemon juice and with hands gently knead mixture just until it forms a dough.
• Preheat oven to 350° F.
• Form one third dough (about 1/2 pound) into a ball and flatten into a thin disk. Chill disk, wrapped in plastic wrap, while working with remaining two thirds.
• Reserve one fourth remaining dough and crumble remainder into an 11-inch tart pan with a removable bottom and pat out dough to evenly cover bottom (not side). With lightly floured hands roll reserved piece of dough into several 1/2-inch-thick ropes. Arrange ropes end-to-end around edge of pastry against rim of pan, pressing gently, to form a shallow side. Spread preserves over bottom.
• With a rolling pin roll out chilled dough between 2 sheets plastic wrap into an 11-inch round and transfer in plastic wrap to a baking sheet. Remove top sheet of plastic wrap and with a fluted pastry cutter cut round into 1-inch-wide strips. Freeze dough on baking sheet 10 minutes to firm up dough.
• Working quickly, carefully invert dough strips onto baking sheet and remove plastic. Arrange dough strips over tart in an open lattice pattern (do not make a woven lattice), trimming edges to fit inside rim of pan. (Don't worry if strips break while making the lattice. Just lay any broken pieces in place‑they will meld together during baking.) Brush lattice with cold water and sprinkle with sugar. Scatter almonds over crostata and bake in middle of oven 45 minutes, or until lattice is golden. Cool crostata in pan on a rack. Crostata may be made 2 days ahead and kept, loosely covered, at room temperature.

LATTICE-TOPPED APRICOT TART

Steps:

• for filling:
• Combine 1 pound apricots and 3 tablespoons water in heavy large saucepan. Bring to boil, stirring often. Cover; cook over medium heat until apricots are almost tender, stirring occasionally, about 8 minutes. Stir in sugar; cook uncovered until apricots are very tender, liquid evaporates and mixture thickens, about 10 minutes. Cool filling slightly. (Can be made 1 day ahead. Cover; chill.)
• for crust:
• Mix flour, sugar and salt in medium bowl to blend. Add butter. Rub in with fingertips until coarse crumbs form. Using fork, mix in yolks. Transfer to work surface. Knead gently just until dough comes together. Divide dough into 2 pieces, using 2/3 of dough for 1 piece and remaining 1/3 for second piece. Flatten into disks. Wrap each disk in plastic. Let stand at room temperature 30 minutes.
• Position rack in bottom third of oven and preheat to 350°F. Press larger dough disk onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Roll out second dough disk on parchment paper to 8-inch round. Cut dough into 1/2-inch-wide strips. Chill while filling tart. Spread apricot preserves evenly over bottom of unbaked crust. Spoon apricot filling over preserves. Arrange 1/2 pound apricot wedges atop filling. Arrange dough strips atop filling to form lattice. Trim ends of strips at tart pan edges. Brush lattice with egg glaze.
• Bake tart until crust is golden brown and fruit just bubbles, about 1 hour 10 minutes. Cool on rack 45 minutes. Using small knife, gently loosen tart from pan sides. Remove sides. Serve slightly warm or at room temperature.