French Lemon-Apricot Tart
If you like the tang of citrus, you’ll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. —Peggy Lunde, Costa Mesa, California
Total TimePrep: 40 min. + chilling Bake: 10 min + cooling
- 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 large egg yolk
- 3 large eggs, room temperature
- 3/4 cup lemon juice
- 1/2 cup plus 2 tablespoons sugar
- 2 tablespoons grated lemon zest
- 3 tablespoons butter
- 1/3 cup apricot preserves, warmed
- Fresh mint leaves, optional
- 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 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° until golden brown, 10-12 min. 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 zest 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.
Editor's NoteLet pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as French Lemon Tart in Country Woman February/March 2013
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