Apricot Tart with Cornmeal Crust

Ingredients

  • 1 1/2 cups all purpose flour
  • 3/4 cup cornmeal
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 3 large egg yolks

  • Apricot filling:
    • 5 cups water
    • 12 ounces dried apricot halves (about 2 2/3 cups)

    • 1/3 cup apricot preserves
    • 1 large egg, beaten to blend
    • 3 tablespoons sugar

    • Description

      'On A Recent Trip To The Napa Valley, My Husband And I Had Lunch With Friends In The Cask Room At Merryvale Vineyards In St. Helena,' Writes...

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