Makes 2 9-inch
For best results, use tart pans that have removable bottoms
All-purpose flour, for
fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and
cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly
squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream
Preheat oven to 425
Roll dough out into two 12-inch circles, and drape over tart pans
that have removable bottoms.
In a medium bowl, toss apricots together with
sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in
tart pans. Spread out evenly. sprinkle with sugar.
Place tarts on a baking
sheet and bake for 15 minutes; lower oven temperature to 375°.
to bake until tart is evenly browned and apricots are bubbling, about 25
minutes more. Transfer tart from baking sheet to a cooling rack, and cool
completely. Serve warm or at room temperature.