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Ingredientes
- 1 1/2 c. all-purpose flour
- 1/2 tsp salt
- 3 Tbsp. sugar
- 1/4 c. shortening
- 4 Tbsp. butter, cut into pcs and very cool
- 1 c. sugar
- 6 Tbsp. butter
- 1 Tbsp. lemon juice
- 3/4 lb fresh apricots, ripe but still hard, pitted and halved
Direcciones
- In a medium bowl, mix flour, salt and 3 Tbsp. sugar. With a pastry blender, cut in shortening and butter till mix resembles coarse crumbs.
- Sprinkle mix with 3 to 4 Tbsp. of ice water, adding 1 Tbsp. at a time, mixing with a fork after each addition, till dough just holds together.
- Shape dough into a disc. Wrap in plastic wrap and chill till hard, about 30 min. Dough can be made ahead of time and refrigerated up to 3 days, or possibly frzn.
- While dough chills, prepare filling. Place sugar, butter and lemon juice in 12 inch skillet with oven-safe handle. Cook over medium heat till mix boils. Add in apricots, pitted side down. Cook 10 min, then carefully turn apricots over, cook 8 to 10 min more till syrup is caramelized and thickened.
- Pre-heat oven to 425 degrees.
- Just before apricots are done, roll dough out into a 14 inch round with a floured rolling pin on lightly floured surface. Place dough on top of apricots in skillet, tucking edge down to create rim around apricots. Cut several inch slits into dough. Bake tart about 25 min, or possibly till crust is golden brown.
- When tart is done, place a large platter over top and quickly turn skillet upside down to invert tart. Cold 1 hour to serve hot, or possibly let cold completely to serve later.
