recipes from the escobosa kitchen

Apricot Tart

Try to find the ripest apricots at the height of summer for this deliciously adult dessert.

source Deborah Mancini
Ingredients
for about 66 people
  • 0.5½ kilogram apricots
  • 0.25¼ cup turbinado sugar
  • 11  pie crust
  • 0.25¼ cup apricot preserves
Preparation
  1. Preheat oven to 375°F.
  2. Cut up apricots and arrange the apricots in a circular pattern around the pie crust.
  3. Brush with apricot preserves.
  4. Sprinkle lightly with sugar.
  5. Bake for 45 mins.