Apricot Tart I made a rice flour crust and baked it for 20 minutes. I had some really soft apricots that I made apricot butter...2 cups apricots plus 1/4 cup powdered sugar plus 1 T. lemon juice. After stewing for 20 minutes or so, I pureed it and drizzled into the cracks between the apricots of the partially baked tart and then finished baking for 15 minutes.
Apricot Galette | My favorite type of galette is the rustic French country dessert, a free-form fruit tart that is less fussy and formal than a traditional pie or French tart. Fruit is placed in the center of a round sheet of pastry and the dough is folded in to enclose the fruit.