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French Lemon-Apricot Tart

 French Lemon-Apricot Tart
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
12 ServingsPrep: 40 min. + chilling Bake: 10 min + cooling

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°.

2 of 2

French Lemon-Apricot Tart (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.