For the crust:
- ¾ cup All-purpose flour
- ⅓ cup Cornmeal
- 2 tbsp Sugargranulated
- 1 tsp Baking powder
- ⅛ tsp Salt
- 3 tbsp Butteror margarine, divided
- 4-5 tbsp Full-fat milkcold , divided
For the filing:
- 3 cups Apricotssliced, pitted or 3 cups frozen, unsweetened peach slices, thawed (do not drain)
- ⅓ cup Sugargranulated
- 3 tbsp All-purpose flour
- ¼ tsp Ground nutmegor ground cinnamon
- 1 tbsp Lemon juice
- 2 tsp Milkfat-free
Country Apricot Tart
I love this Country Apricot Tart as a dessert recipe because it’s not over the top. This humble pie is easy to make and really uses just a handful of pantry ingredients.
A simple crust centered with a citrus apricot or peach center and baked until golden and gooey, it really is simply delicious. I like to serve it with fresh cream or a dollop of vanilla ice cream in the summer!
To make Country Apricot Tart, you will need the following ingredients:
So, how to make Country Apricot Tart?
Steps to make Country Apricot Tart
Prepare baking sheet
Add apricots and lemon juice
Cool and serve