Apricot Tart

Ingredients

• 0.3 cup apricot preserves 
• 1.5 pounds apricots sliced
• 1 large eggs 
• 1 tablespoon flour all-purpose
• 15 oz piecrusts refrigerated
• 0.5 cup sugar 
• 1 tablespoon sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven
• wire rack

Directions

1. Line baking sheet with parchment paper; coat parchment paper with cooking spray.
2. Preheat oven to 35
3. Stir together apricots and next 3 ingredients in a large bowl.
4. Let stand 30 minutes, stirring occasionally.
5. Unroll piecrust on prepared baking sheet.
6. Roll into a 12-inch circle.
7. Drain apricot mixture, reserving liquid. Toss apricots in flour.
8. Mound apricots in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over apricots, pleating as you go, leaving an opening about 5 inches wide in center.
9. Stir together egg and 1 Tbsp. water.
10. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.
11. Bake at 350 for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
12. Meanwhile, bring reserved apricot liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened.
13. Let cool slightly.
14. Brush or drizzle 1 to 2 Tbsp. hot apricot liquid over exposed fruit in center of tart.
15. Serve immediately with remaining apricot syrup, and, if desired, Sweet Cream Topping.