Queen's Vlaai (Apricot Tart)

Submitted by chef sassypants

"I found this in one of my grandmother's recipe books for breads. Its good if you are throwing a brunch/get-together"

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 1 tart
• Serves: 12-15

ingredients

• 1 (1/4 ounce) package active dry yeast
• 1⁄2 cup warm water (110 degrees)
• 1⁄3 cup butter, at room temperature
• 1⁄4 teaspoon salt
• 3⁄4 cup granulated sugar
• about 1 3/4 c. all-purpose flour
• 3 cups dried apricots
• 1 1⁄2 cups water
• powdered sugar, for dusting

directions

1. Sprinkle yeast over the ½ cup warm water in a large bowl.
2. Let stand until foamy.
3. Add butter, salt, ¼ cup sugar and 1 cup flour.
4. Beat with a heavy spoon until dough is stretchy.
5. Add ¾ cup more flour, stir until well blended.
6. Turn dough out onto a lightly floured surface and knead until smooth and elastic, (8 minutes) adding just enough flour to prevent sticking.
7. Place in a greased bowl, turn over to grease top.
8. Cover with plastic wrap and let rise in a warm place until doubled in size.
9. Meanwhile combine apricots, remaining ½ cup sugar, and the 1 ½ cup, water in a large saucepan. Bring to a boil over high heat; reduce heat to low and simmer stirring occasionally until apricots are tender when pierced.
10. With a slotted spoon, transfer apricots to a bowl and let cool.
11. Boil syrup, uncovered, over high heat until reduced to 1/3 cup, watching closely to prevent scorching.
12. Set aside.
13. Punch down dough and knead briefly on a lightly floured surface to release air.
14. Pat into an 8-in round.
15. Press dough evenly over bottom and ¾-inch up sides of well buttered 10- to 11-inch tart pan with a removable bottom.
16. Arrange apricots, slightly overlapping, on dough.
17. Pour syrup over fruit.
18. Gently press edges down flush with the fruit.
19. Bake on lowest rack at 375 until crust is evenly browned. About 40 minutes.