Apricot Tart

Start by pre-heating your oven at: 475°F or 225°C

Make the pie pastry: https://glutenfreeguy.ca/recipes/recipe/61-pie-pastry-sweet

Roll out the dough onto a well floured, flat, work surface to about 3mm (1/4inch) thickness.  Place into a 9inch (23cm) fluted pie plate or tart shell.  Lightly press the edges of the tart into all of the corners and then trim the edges.  Set aside.

Wash, cut in half and pit the apricots.  In a medium bowl toss the apricot halves, sugar, corn starch and a tablespoon of the jam into the bowl and mix well.  Place the apricots into the tart shell in a nice decorative manner.

In a small bowl combine remaining jam and water and blend with a pastry brush.  Brush about half of this mixture on the tops of the apricots.

Bake in oven for about 30 minutes or until the apricots are golden brown and the crust is golden as well.  Remove the tart from the oven and brush on remaining jam/water mixture and put back in the oven for another 5 minutes.

Let cool slightly before un-molding (if you're using a tart shell, as opposed to a pie shell).  Serve slightly warm.  Refrigerate remaining pieces for up to 5 days.

*I enjoy eating this with a bit of whipped cream or ice-cream.  What's your favourite addition?

**I used Frankie's gluten-free all-purpose flour blend to make this recipe.  Not only is it gluten-free, but it's also GMO free, corn flour free and tastes amazing with little to no aftertaste, like other gluten-free flour blends out there.  If you'd like to make this recipe exactly like I did you can purchase some of Frankie's flour at: glutenfreefrankies.com or by visiting Amazon and searching for Frankie's Flour.