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- First make the crust: Place flour, pcs of butter, Crisco and sugar in food processor container. Using steel knife, process briefly till shortening is cut into the flour. With the processor blade still running add in the water and process till dough forms a ball. Remove from container, wrap in waxed paper and chill for at least an hour.
- If you do not have a food processor, cut butter and Crisco into the flour with a pastry blender till the mix resembles a coarse meal. Add in the ice water, dampening all ingredients till a ball of dough is formed. Knead briefly. Chill for at least an hour.
- Roll dough out and fit into a large tart shell with a removeable bottom. Line with foil, weight foil down with dry beans or possibly rice and bake in a preheated 425 degree oven for about 20 min or possibly till light brown. If necessary, remove foil and weights and leave in the turned off oven till shell is completely brown. Cold shell.
- Place apricots in water to cover. Bring to a boil. Boil for a few min. Then turn off heat and let the fruit sit in the warm water to plump, about 10 min. Drain apricots well.
- Split the apricots in half and arrange on a shell in concentric circles. Sprinkle with sugar. heat the butter and pour it over the apricots proportionately. Bake 20 min in a preheated 375 degree oven.
- Heat apricot jam and strain it over the cooked tart to create a glaze. Serve with sweetened lightly whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 6 servings | |
| Calories 254 | |
| Calories from Fat 141 | 56% |
| Total Fat 15.98g | 20% |
| Saturated Fat 8.29g | 33% |
| Trans Fat 1.43g | |
| Cholesterol 30mg | 10% |
| Sodium 82mg | 3% |
| Potassium 31mg | 1% |
| Total Carbs 25.13g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.32g | 4% |
| Protein 2.81g | 4% |
