Apricot and cherry country tart

 
                      APRICOT AND CHERRY COUNTRY TART
 
 Recipe By     : Bon Appétit  June 1995
 Serving Size  : 6    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRUST
    1      cup           all-purpose flour
      1/8  teaspoon      sugar
                         pinch(s) of salt
    6      tablespoons   unsalted butter -- chilled
    2 1/2  tablespoons   ice water
                         FILLING
    2      tablespoons   all-purpose flour
    5 1/3  tablespoons   sugar
    8      large         apricots -- halved, pitted
    1      cup           pitted cherries  or frozen -- thawed
    2      tablespoons   unsalted butter -- (1/4 stick) melted,
                         cooled
                         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.
 
 
 
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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2545 0 0 0