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Featured Recipe:
B&R Farms
Dried Apricot Slab - Cherry Tart
- 3 1/4 cups All-purpose flour
- 1 tsp. salt
- 1 cup shortening
- 1 egg yolk
- milk
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 pounds B & R Farms Dried
Slab Apricots
- 1 16 oz. can Comstock pitted tart red cherry pie filling
- 1 recipe Vanilla Glaze
For pastry,
in a large mixing bowl stir together the flour & salt. Using a pastry
blender, cut in shortening until mixture resembles coarse crumbs. Lightly
beat egg yolk in a glass measuring cup. Add enough milk to egg yolk to
make 3/4 cup total liquid; mix well. Stir egg yolk mixture into flour
mixture; mix well. On a lightly floured surface, roll out two 9 inch circles.
To transfer pastry, carefully wrap it around the rolling pin; unroll into
a 2-9 inch tart pans. Preheat oven to 375 degrees. In a large bowl combine
sugar & cornstarch. Stir in apricots & cherries. Spoon into the
prepared crust. Optional: add 1/8 to 1/4 cup brandy to apricot filling.
Bake about 40 minutes or until golden brown. Cool in pan on a wire rack.
Serve warm or cool. Drizzle with Vanilla Glaze.
VANILLA GLAZE:
In a small bowl combine 1 1/4 cups sifted powdered sugar, ½
teaspoon vanilla, & enough milk (5 to 6 teaspoons) to make of drizzling
consistency.
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