Title: Apricot and Cherry Country Tart
Categories: Pies, Ice cream, Fruit
Yield: 6 Servings
Crust:
1 c All-purpose flour
1/8 ts Sugar
1 pn Salt
6 tb Unsalted butter; chilled
2 1/2 tb Ice water
Filling:
2 tb All-purpose flour
5 1/3 tb Sugar
8 lg Apricots; halved, pitted
1 c Cherries; pitted
2 tb Unsalted butter; melted,
-cooled
Accompaniment:
Vanilla ice cream or
-frozen yogurt
FOR CRUST: Stir flour, 1/8 teaspoon sugar and salt in bowl to
blend. Add butter;rub in with fingertips until coarse meal forms.
Mix in enough water by tablespoons until clumps form. Gather into
ball; flatten into disk. Wrap in plastic; chill at least 1 hour
and up to 2 days. Preheat oven to 400 F. Line baking sheet with
parchment. Roll out dough on floured surface to 11-inch round.
Transfer to prepared baking sheet.
FOR FILLING: Mix flour and 2 teaspoons sugar in bowl. Sprinkle
over crust, leaving 1 1/2-inch border. Place apricots cut side
down on crust, placing close together and leaving 1-1/2 inch
border at outer edge. Scatter cherries over apricots. Top with 4
tablespoons sugar. Fold pastry edges up around apricots, pressing
against apricots to form scalloped border. Brush crust with
butter; sprinkle with 1/2 tablespoon sugar.
Bake until crust is golden and fruit is tender (some juices from
fruit will leak onto parchment), about 1 hour. Remove from oven.
Using pastry brush, brush tart with juices on parchment. Gently
slide parchment with tart onto rack. Carefully run long knife
under tart to loosen (crust is fragile). Cool on parchment until
lukewarm. Slide 9-inch-diameter tart pan bottom under tart, then
place tart on platter. Serve with ice cream or yogurt.
