French Lemon-Apricot Tart

Name: French Lemon-Apricot Tart
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 12 servings.
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 large egg yolk; FILLING:; 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

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

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 large egg yolk
FILLING:
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

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 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.