Apricot Pecan Tart with Rosé

Fresh apricots with delicious pecans in every bite. What more can you ask for?

How about a little splash of Rosé?

Makes: 1 medium tart

Takes About: 2 hours

Difficulty: 1 out of 5

Prep:

Butter a large tart pan and set aside.

Ingredients:

- Crust

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1/4 teaspoon salt

8 tablespoons unsalted butter - cold and cubed

8 tablespoons cream cheese - cold and cubed

2 teaspoons fresh lemon juice

- Filling

12 apricots - cut in half and pitted

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon lemon juice

1 tablespoon apricot preserves

24 pecans (or enough pecans for each half of an apricot)

- Glaze

1/4 cup plus 1 heaping teaspoon apricot preserves

1/8 cup light Rosé - add more for taste

Instructions:

- Step 1 - Mix the Dry Ingredients

In a large bowl, mix together 3/4 cup all-purpose flour, 1/2 cup of wheat flour, and 1/4 teaspoon salt.

- Step 2 - Add Remaining Crust Ingredients

Add the 8 tablespoons cubed unsalted butter, 8 tablespoons cubed cream cheese, and the 2 teaspoons lemon juice to the flour mixture.

Using your hands or a pastry blender mix together everything until all the dough is wet and a dough ball can be formed.

- Step 3 - Wrap and Refrigerate

Flatten out the dough slightly and wrap it up (I use bee's wax) and place it in the refrigerator for 20 minutes.

- Step 4 - Prep the Apricots

In a large bowl, add 12 pitted and halved apricots, 2 tablespoons of brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon lemon juice, and 1 tablespoon apricot preserves and set aside until needed.

- Step 5 - Roll the Dough

Once the dough is cold, preheat the oven to 400 degrees F (205 degrees C) and then flour a clean surface well and roll out the dough until it is about 1/8 of an inch thick.

And is a few inches bigger than the tart pan.

I moved my dough often because I found that it was sticking to my counter a lot. Have extra flour on the side for these situations.

- Step 6 - Press Dough in Tart Shell

Carefully fold the dough over the tart shell.

Picking up the sides lightly, press the dough until it is snug in each crevasse.

Once the dough has been pressed into the tart shell firmly, tar off the ends.

- Step 7 - Fill the Tart

Add the apricots to the tart in a pretty pattern.

With each apricot, add a pecan into the middle of it.

- Step 8 - Bake!

Place the tart into the middle of the oven and bake for about 30 minutes or until the crust is golden brown.

- Step 9 - While the Tart Bakes

In a small sauce pan, add 1/4 cup plus 1 heaping teaspoon of apricot preserves and

1/8 cup Rosé. Turning it on very low heat, stir occasionally until it comes to a simmer. Once it has simmered, pull it off the heat until needed.

I added a little more Rosé because I wanted that flavor to stick out more.

- Step 10 - Glaze the Tart

Once the tart has baked and the glaze has simmered, using a pastry brush, brush the glaze over each apricot, pecan, and also the edge of the tart. If you have leftover glaze, pour it into the tart over the apricots.

If you glaze has thickened, place it back on the heat until it because smooth again.

- Step 11 - Now Enjoy!

Add a large dolip of ice cream or a large scoop of whip cream and enjoy this beautiful beast.

I had a glass of Rosé with it and I can't tell you how delicious it was because I want you to try it yourself!

Adapted from Slow Buring Passion's "How to Make a Brilliant Summer Apricot Tart".