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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 Time
    Prep: 40 min. + chilling Bake: 10 min + cooling
  • Makes
    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

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.
Nutrition Facts
1 piece: 200 calories, 8g fat (5g saturated fat), 80mg cholesterol, 100mg sodium, 30g carbohydrate (20g sugars, 0 fiber), 3g protein.

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