French Lemon-Apricot Tart

Name: French Lemon-Apricot Tart
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Mediterranean, French, European
Ingredients: 79 milliliters apricot preserves, warmed; 3 Tbsps butter; 60 grams confectioners sugar; 1 egg yolk; 3 eggs; 94 grams all-purpose flour; 1 leave Fresh mint optional; 183 milliliters lemon juice; 2 Tbsps grated lemon peel; 0 teaspoons salt; 100 grams sugar

If you have about 50 minutes to spend in the kitchen, French Lemon-Apricot Tart might be a great lacto ovo vegetarian recipe to try. This recipe serves 12. One serving contains 145 calories, 3g of protein, and 4g of fat. A mixture of eggs, butter, egg yolk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a very reasonably priced dessert.

Instructions

Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs.

Ingredients you will need

Powdered Sugar

Butter

All Purpose Flour

Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Egg Yolk

Dough

Wrap

Equipment you will use

Plastic Wrap

Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom.

Ingredients you will need

Dough

Equipment you will use

Tart Form

Bake at 400° for 10-12 min. or until golden brown. Cool on a wire rack. Reduce heat to 325°.

Equipment you will use

Wire Rack

Oven

In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon peel until blended.

Ingredients you will need

Lemon Juice

Lemon Peel

Sugar

Egg

Equipment you will use

Sauce Pan

Whisk

Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon.

Ingredients you will need

Butter

Equipment you will use

Whisk

Pour into crust.

Ingredients you will need

Crust

Bake for 8-10 minutes or until set. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

Spread preserves over tart.

Ingredients you will need

Preserves

Spread

Garnish with mint if desired. Refrigerate leftovers.

Ingredients you will need

Mint

Equipment

Ingredients

Servings:

79milliliters

apricot preserves, warmed 3Tbsps

butter 60grams

confectioners' sugar 1

egg yolk 3

eggs 94grams

all-purpose flour 1leave

Fresh mint optional 183milliliters

lemon juice 2Tbsps

grated lemon peel 0teaspoons

salt 100grams

sugar

Recommended wine: Port

Tart works really well with Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Mission Mountain Winery Cocoa Vin Port. It has 5 out of 5 stars and a bottle costs about 19 dollars.