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Ingredients

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

Description

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

Martha Stewart