French Lemon-Apricot Tart Recipe

French Lemon-Apricot Tart Recipe photo by Taste of Home

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If you like citrus, you’ll love this lovely lemon tart. The apricot preserves add sheen and a nice bit of sweetness. Bon appetite!—Peggy Lunde, Costa Mesa, California

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French Lemon-Apricot Tart Recipe

Prep: 40 min. + chilling Bake: 10 min + cooling

Yield: 12 Servings

40 10 50

Ingredients

3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup confectioners' sugar
1/4 cup cold butter, cubed
1/8 teaspoon salt
1 egg yolk
FILLING:
3 eggs
3/4 cup lemon juice
1/2 cup plus 2 tablespoons sugar
2 tablespoons grated lemon peel
3 tablespoons butter
1/3 cup apricot preserves, warmed
Fresh mint leaves, optional

Directions

Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 10-12 min. or until golden brown. Cool on a wire rack. Reduce heat to 325°.
In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack.
Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers. Yield: 12 servings.

Originally published as French Lemon-Apricot Tart in Country Woman February/March 2013