Apricot tart

I love a rustic tart more than pies sometimes.  The rough shape just appeals to me, and in the late summer when there are so many peaches, apricots, and other stone fruits available just bursting with juice, a tart seems to be the perfect thing.

I always start with our favorite Pie Crust, and for one tart, I use only half the recipe.

Before baking

Peach or Apricot Tart

Single  recipe of  Pie Crust
1 1/2 lb peaches or apricots (about 5-6 peaches, 9 apricots)
1/3 c sugar
1 t lemon juice
Sprinkle of salt
1 T cornstarch
1 egg
Extra sugar

Make the pie crust and let it rest in the refrigerator, wrapped in plastic.  Slice the fruit and stir together with the sugar through the cornstarch.  Roll out the crust to 13-14 inches on a piece of parchment, and slide the whole thing onto a rimmed baking sheet. 

Fill the center of the crust with the fruit.  Fold up the edges and crimp slightly.  Make an egg wash and brush the crust.  Sprinkle with sugar (raw sugar looks nice).  Bake at 375 for about an hour.  Let it cool on baking sheet for about 10 minutes before sliding it off (with parchment) onto a wire rack.