Cue Up The Episode!

1. Make sure to listen to Brittney on The Storied Recipe Podcast, You Never Know Until You Try while you make her Apricot Jam Tart recipe!

Make The Recipe

1. Preheat oven to 350ºF / 176.6ºC.
2. In a food processor, add 2 packs of Pepperidge Farm Bordeaux Cookies and blend until the crumbs are uniform.
3. Add butter, sugar, salt, and cinnamon to the cookie mixture and blend.
4. In a small bowl, beat a large egg then add it to the mixture and continue to blend until dough has the texture of wet sand.
5. Spray a springform pan with oil and press crust onto the bottom of the pan. Bake the crust for about 12 minutes. Allow pie crust to cool.
6. While the crust is baking, add 3 egg yolks to a bowl and mix with a hand mixer on high speed for 5 minutes or until eggs are light and frothy.
7. Slowly add sweetened condensed milk to the egg mixture and whisk on high speed for an additional 3-4 minutes.
8. Reduce speed to low, add apricot preserves, and mix until all ingredients are fully incorporated.
9. Once the pie crust has cooled, spray the exposed sides of the springform pan with oil, and pour apricot mixture on top of the crust.
10. (OPTIONAL) Puree 1 fresh apricot in a food processor, add the puree to the top of the pie and swirl with a toothpick.
11. Bake the tart for 15-18 minutes at 350ºF / 176.6ºC, or until cream has set.
12. Allow pie to cool on your counter then freeze for 20 minutes. Refrigerate for 1-2 hours, then enjoy!

Garnish

1. Slice any stone fruits very thinly. Arrange the slices over the pie in any design you choose. Dot with blueberries and add add citrus zest, if desired. Punctuate with green mint leaves (rosemary, lemon balm, or basil would work as well). If desired, add a few non-edible blossoms or blooms.