Apricot Tart


Makes two 9-inch tarts

  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee (Pie Dough)
  • 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


Slice This Sweet And Rich Tart As Thinly As Possible. For Best Results, Use Tart Pans That Have Removable Bottoms.

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