Serves: 8
Total Calories: 1,890
1 Prepare the pastry, if necessary. Then, let the dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.
2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
3 Place the oven rack in the lower third of the oven. Preheat the oven to 400°F.
4 Following the line around the apricots, cut them in half. Discard the pits and cut the halves into quarters. Place the quartered apricots in the pastry shell cut-side up, in concentric circles. Sprinkle with 1/4 cup of sugar. Bake 40 to 45 minutes or until the apricots are tender and the pastry is golden brown.
5 Cool the tart in the pan on a wire cooling rack 10 minutes. Remove the pan rim and let the tart cool completely.
6 In a small saucepan, heat the jam, the remaining 2 tablespoons sugar, and the rum over medium heat. Cook, stirring, until the jam is melted. Brush the glaze over the apricots. Serve within 2 hours. Just before serving, sprinkle with confectioner's sugar.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Summer Fruit Tart recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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