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. Crush cookies in a food processor  until the crumbs are uniform. You can also just put the cookies in a Ziploc bag and bang with a rolling pin.
3. Add melted butter and cinnamon and stir together until the mixture is the texture of wet sand.
4. Press the crust into the bottom and sides of a 9" tart pan or springform pan. Allow pie crust to cool.
5. 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.
6. Slowly add sweetened condensed milk to the egg mixture and whisk on high speed for an additional 3-4 minutes.
7. Reduce speed to low, add sour cream, lemon zest, and apricot preserves and mix until all ingredients are fully incorporated.
8. 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.
9. Bake the tart for 15-18 minutes at 350ºF / 176.6ºC, or until cream has set.
10. Allow tart to cool on your counter at least 30 minutes then freeze for another 20 minutes OR refrigerate for at least 1-2 hours before decorating.
11. To decorate, thinly slice apricots/stone fruit. Arrange in a pleasing pattern of your choice. Tuck mint leaves around. 
12. Create a glaze by stirring water, lemon juice, or cognac into the apricot preserves until easy to paint on with a pastry brush. Paint the glaze onto the decoration.

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.