Slacking kind of

So I have been slacking in posting my creations but I have not slacked off on creating them.
I made my husbands co-workers a Apricot Plum tart that was greatly appreciated as it was close to the Armenian desserts from home.
I used the apricots from my Bountiful basket and a few of the plums for an extra layer of flavor.

I like this crust recipe it uses sugar to sweeten the crust.

I hope you enjoy this recipe as much as we did.

Tart Crust

1 1/4 cups all-purpose flour

1/2 teaspoon  salt

1 tablespoon granulated white sugar

1/2 cup (1 stick) unsalted butter, chilled, and cut into 1 inch pieces

1/8 to 1/4 cup  ice water

Mix dry ingredients use pastry blender to cut butter into crumbs. 

Add the water slowly and mix after adding about a Tablespoon, repeat till dough forms. 

I like to refrigerate the dough about 30 min to make it easier to roll out.

Roll into a 13in square and fill the center with fruit mixture.

 

Apricot Filling

1 1/2 pounds fresh ripe apricots (8 large or 14 small apricots)

2   red flesh plums

1/3 - 1/2 cup granulated white sugar (or to taste)

1/8 teaspoon kosher salt

Slice apricots into three of four wedges depending on size. *Dice plums (optional)

Mix with sugar and salt place in dough.

Wrap edges up pinching if needed to secure.

Bake at 405° for 40 to 45 min till golden brown at the edges.

Garnish

1/4 cup (25 grams) chopped pistachios or almonds