| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | June 1995 | 1 | Servings | |
INGREDIENTS
| 1 | c | All purpose flour |
| 1/8 | t | Sugar |
| 1 | pn | Salt |
| 6 | T | Chilled unsalted butter, cut |
| into pieces | ||
| 3/4 stick | ||
| 2 1/2 | T | Ice water, about |
| 2 | T | All purpose flour |
| 2 | t | Plus 4 1/2 tablespoons sugar |
| 8 | Apricots, halved pitted | |
| 1 | c | Pitted cherries, about 6 |
| ounces or | ||
| frozen thawed | ||
| 2 | T | Unsalted butter, melted |
| cooled 1/4 | ||
| stick | ||
| Vanilla ice cream or frozen | ||
| yogurt |
INSTRUCTIONS
FOR CRUST: Stir flour, 1/8 teaspoon sugar and salt in bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Mix in enough water by tablespoons until clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 2 days. Preheat oven to 400F. Line baking sheet with parchment. Roll out dough on floured surface to 11-inch round. Transfer to prepared baking sheet. FOR FILLING: Mix flour and 2 teaspoons sugar in bowl. Sprinkle over crust, leaving 1 1/2-inch border. Place apricots cut side down on crust, placing close together and leaving 1-1/2 inch border at outer edge. Scatter cherries over apricots. Top with 4 tablespoons sugar. Fold pastry edges up around apricots, pressing against apricots to form scalloped border. Brush crust with butter; sprinkle with 1/2 tablespoon sugar. Bake until crust is golden and fruit is tender (some juices from fruit will leak onto parchment), about 1 hour. Remove from oven. Using pastry brush, brush tart with juices on parchment. Gently slide parchment with tart onto rack. Carefully run long knife under tart to loosen (crust is fragile). Cool on parchment until lukewarm. Slide 9-inch-diameter tart pan bottom under tart, then place tart on platter. Serve with ice cream or yogurt. Serves 6. Bon Appetit June 1995 Converted by MC_Buster. Per serving: 340 Calories (kcal); 24g Total Fat; (60% calories from fat); 4g Protein; 32g Carbohydrate; 62mg Cholesterol; 140mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2868
Calories From Fat: 1265
Total Fat: 143.3g
Cholesterol: 433.2mg
Sodium: 821.8mg
Potassium: 1604.5mg
Carbohydrates: 362.2g
Fiber: 21.9g
Sugar: 114.9g
Protein: 46.7g