|Nutritional Guidelines (per serving)|
When you want a showstopper dessert that's easier to make than it looks, it's hard to beat a tart. This one features a decidedly sophisticated combination of dried apricots and chocolate tahini ganache, nestled in a pâté sucrée pastry crust. A Star of David (Magen David) lattice tops the tart for an impressive presentation, though you can make a traditional lattice - or skip the pastry topping altogether - for an even simpler preparation.
Fun Extra: You'll have plenty of leftover apricot syrup. Refrigerate it and use a cocktail mixer, or add it to seltzer for homemade sodas.
Tips for Success:
The pastry dough has an almost play-doh like consistency, which makes it easy to work with. The recipe quantities will work in anything from a 9-1/2 to 11-1/2 inch tart pan, but pastry newbies will have an easier time with the smaller pan, as the dough can be rolled out a little thicker.
Don't want to mess with lattice weaving, but do want to jazz up the top of your tart? Roll out some of the extra dough, cut out shapes with a cookie cutter or sharp knife, and arrange them on top of the tart.
To expedite your tart assembly, make the dough ahead of time. Line a tart pan and weave the lattice on a parchment-lined baking sheet (If you're not making a lattice, divide the dough in half and line 2 tart pans - bonus!). Wrap separately and freeze for up to 3 months, then pull them from the freezer when you're ready to assemble the tart.
Kosher Status: Dairy
- For the Pastry Crust:
- 2 cups all-purpose flour
- 2/3 cup confectioners sugar
- 1/4 teaspoon fine sea (or kosher salt)
- 1 (4 oz.) stick unsalted butter (cut into chunks)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon ice water
- For the Apricot Filling:
- 1 pound dried apricots
- 2 1/2 cups water
- 1/2 cup sugar
- 1/4 cup amaretto liqueur
- 1 cinnamon stick
- For the Chocolate Tahini Ganache:
- 1 cup (6 oz.) semisweet chocolate chips
- 1/3 cup tahini (sesame paste)
- 1 tablespoon honey
- 1/4 teaspoon fine sea (or kosher salt)
- 1/3 cup heavy cream
First, Make the Pastry Dough:
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, confectioners sugar and salt. Add the butter and mix on medium-low speed until the mixture looks crumbly. Add the egg and vanilla and mix until incorporated. Add the water and mix just until the dough pulls together into a smooth ball.
Butter a round or square tart pan with a removable bottom. Take about 2/3 of the dough and shape it into a disc or square, depending on the shape of your pan. On a lightly floured surface, roll out the dough until it is about 2-inches larger than the tart pan, (the dough should be between 1/8 and 1/4-inch thick, depending on the size of your pan). Transfer the dough to the pan, pressing it gently into the sides. Run the rolling pin over the top of the pan to trim any excess dough. Cover and refrigerate.
Add any dough scraps to the reserved dough. Shape into a disc or square, wrap in plastic, and refrigerate.
Next, Make the Apricot Filling:
Place the apricots into a colander. Rinse under warm running water, rubbing with your fingers to remove any debris. Drain and coarsely chop. Transfer the apricots to a medium, heavy-bottomed saucepan. Add the water, sugar, amaretto and cinnamon stick.
Bring to a boil, then reduce the heat to low and simmer uncovered until the apricots are tender and the liquid is reduced, about 20 to 25 minutes. Remove from the heat and allow to cool for about 10 minutes.
Set a fine mesh strainer over a liquid measuring cup or a bowl, strain the liquid from the apricots, and set aside. Transfer the fruit to another bowl and set aside.
Make the Ganache:
Place the chocolate, tahini, honey and salt in a medium heatproof bowl and stir to combine. Place the cream in a small saucepan over medium-high heat, and warm until it begins to steam. Pour the hot cream over the chocolate and stir with a fork or whisk until the chocolate melts and the mixture turns thick and glossy.
Preheat the oven to 375 F. Pull the tart shell and reserved dough from the refrigerator. Pour the ganache into the tart shell, and smooth with a spatula so it reaches the edges of the pan. Spoon the apricots over the ganache, smoothing them into an even layer.
Make the Lattice:
On a lightly floured surface, roll out the remaining dough until it is slightly larger than the surface of the tart. Using a pastry wheel, pizza cutter, or sharp knife, cut the dough into 18 (1/2-inch wide) strips. Lay six strips over the surface of the tart, leaving about 1-inch between each strip. Working at a slight angle off the perpendicular, lay six more dough strips across the first set, so that the strips create diamond shapes. Using the narrow point of a diamond as a guide, lay a dough strip over the lattice. (For a woven look, gently lift every other strip as you lay the new one to create an under-over pattern). Lay the next strip near the bottom of the diamond to create the first set of stars. Continue with the remaining strips, then gently press around the edges to seal.
Place the tart pan on a baking sheet. Bake in the pre-heated oven for 40 minutes. Remove the pan from the oven, brush the pastry with a little of the reserved apricot syrup, and return the tart to the oven for 5 to 10 minutes, or until the pastry is firm and beginning to turn golden. Cool on a rack before serving. Store any leftovers well wrapped in the refrigerator for up to 3 days.