Pat adds a pinch of chipotle powder to give this tart some extra zing.
- 1/2 recipe sour cream pastry crust recipe
- 1/4 cup packed brown sugar
- 2 teaspoons flour
- 1/8 teaspoon ground cardamom
- 1 pound pitted and quartered fresh apricots
- 1/4 cup raisins
- 2 Tbsp chopped pecans
- Optional: egg wash and sprinkling sugar
1 In a medium bowl, mix the sugar, flour, and cardamom. Fold in the apricot halves and raisins, until they are well coated with the mixture. Set aside and let macerate for 10 minutes. Then fold in the chopped pecans.
2 If you are working with chilled pie dough, remove from the refrigerator to let stand for 10 minutes before rolling out.
3 Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.
4 If you are cooking on the grill, transfer the rolled-out pie dough to a large, lightly buttered, doubled over square of aluminum foil. If you are baking in the oven, transfer to small-rimmed, lightly buttered baking sheet.
5 Place the apricot mixture in the center of the pie dough round, leaving a border of 2 inches on all sides. Fold the edges of the pie crust up and over so that a small circle of filling is visible.
If you want a pretty crust for your finished rustic tart, beat one egg with a tablespoon of milk or cream and brush some of it along the top of the tart crust. Sprinkle with coarse sugar.
6a Grilling Directions. Prepare grill (either charcoal or gas) for indirect medium heat. Carefully transfer the tart on foil to the grill. Make sure it isn't directly over any coals or gas flame. Cover the grill. If your grill has a temperature gauge, try to keep the temp between 350°F and 400°F. Cook for 40-50 minutes, until crust is lightly browned and the filling is bubbly.
6b Oven Directions. Preheat oven to 350°F. Cook tart for 45-50 minutes, until the crust is lightly browned and the filling is bubbly.
Great served with vanilla ice cream.