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Tart: Fresh Apricot Tarts

Source of Recipe

Lambert Street Guesthouse, Granbury, TX


Recipe Introduction

"This is a real favorite with the guests at the Lambert Street Guesthouse, especially when made with fresh apricots from Cindy's farm. Use No-Fail Crust." See Below

List of Ingredients

4 cups fresh apricots
1-3/4 cups sugar
4 to 6 Tablespoons cornstarch
Pastry dough



Recipe

Preheat oven to 425 degrees. Cook apricots and sugar on low until well cooked. Mix cornstarch with just enough water to make a paste. Spoon some of the hot apricot mixture into cornstarch paste. Mix until there are no lumps. Gradually add back into the remaining apricot mixture and cook until mixture is clear.

On lightly floured board, roll chilled dough into 1/8 inch thickness. Cut into 4- to 5-inch squares, depending on size of muffin pans used. Gently place in muffin tins. Fill each with apricot filling (1/2 to 3/4 full). Dot with butter, a dash of cinnamon, and a dash of sugar. Bring 4 corners of square together at top to seal. Sprinkle with sugar. Bake until crust browns.

YIELD: 12 to 20 Tarts

NO-FAIL CRUST RECIPE:

4 cups unsifted all-purpose flour
1 Tablespoon sugar
2 teaspoons salt
1-3/4 cups shortening (Crisco sticks work well)
1/2 cup water
1 large egg
1 Tablespoon white or cider vinegar

In a large bowl, mix the first 3 ingredients well with a wire whisk. Cut in shortening until crumbly. Mix water, egg, and vinegar in small bowl and beat well. Add to crumble mixture, stirring until all ingredients are moistened. Divide dough into 4 portions. Wrap each in plastic wrap and chill at least 1/2 hour.