Pastry: In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream
through the feed tube until the pastry just holds together when pinched. Add
remaining water, if necessary. Do not process more than about 30 seconds.
Turn the pastry out onto your
work surface, gather it into a ball,
cover with plastic wrap, and refrigerate for about one hour to
chill the butter and allow the gluten in the flour to relax.
Once the pastry has
chilled, remove from refrigerator and place on a lightly floured surface. Roll
the pastry into a 13 inch (32 cm) square.
To prevent the pastry from sticking to the counter and to ensure uniform
thickness, keep lifting up and turning the pastry a quarter turn as you roll
(always roll from the center of the pastry outwards to get uniform thickness).
Transfer the pastry to a parchment paper lined baking sheet. Cover and place in
the refrigerator while you prepare the apricots.
Filling: Wash the apricots. Cut the apricots
following the suture from stem to blossom end and then up the opposite side.
Gently twist the two halves of the apricot and it should easily separate. Remove
the seed and cut each half into two or three wedges (depending on size). Place the
wedges of apricots in a large bowl
and season with a pinch of salt. Then add the granulated white sugar and toss
gently to combine. Arrange the apricot wedges evenly on
the pastry (cut side up), leaving about a two inch (5 cm) wide border. Scrape any remaining
sugar from the bowl and sprinkle over the apricots. Gently fold the edges of the
pastry up and over the apricots, pleating as necessary. Make sure to seal any
cracks in the pastry.
Bake the tart in a preheated
405 degree F (205 degree C) oven for about 35-45 minutes or until the pastry is
golden brown. Remove from oven and place on a wire rack to cool. Garnish
with chopped pistachios or almonds. Best served warm,
with vanilla ice cream.
Makes one - 11 inch
(26 cm) tart.