Apricot-Raspberry Lattice Tart

Name: Apricot-Raspberry Lattice Tart
Yield: Makes One 9-inch Tart
Cuisine: China
Ingredients: Prebaked Tart Shell, partially baked; 2 tablespoons cornstarch; 1 cup raspberries; Dough for Lattice Top; 5 cups pitted fresh apricot halves (about 2 pounds); 1 tablespoon unsalted butter; Finely grated zest of 1 scrubbed lemon; ½ cup sugar

Preparation info

Makes
One
9 inch Tart

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Just as gold and red go together, so do apricots and raspberries. Plant them in a tart shell and top them with a lattice, and you have the equivalent of a Chanel suit—an understated bit of irrefutable pizzazz.

With the prebaked shell and the ingredients on hand, the tart can be assembled shortly before dinner and served warm.

Ingredients

5 cups pitted fresh apricot halves (about 2 pounds)
1 tablespoon unsalted butter

Asia
China
Dessert
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F. Move rack to the top third of the oven.
In a heavy, non-aluminum saucepan, combine the apricot halves, butter, lemon zest, and ¼ cup o