Name: Apricot Tart with Cornmeal Crust
Yield: Makes 8 servings
Ingredients: 1 1/2 cups all purpose flour; 3/4 cup cornmeal; 3/4 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3/4 cup sugar; 3 large egg yolks; 5 cups water; 12 ounces dried apricot halves (about 2 2/3 cups); 1/3 cup apricot preserves; 1 large egg, beaten to blend; 3 tablespoons sugar; Apricot Sauce (optional); Whipped cream (optional)

"On a recent trip to the Napa Valley, my husband and I had lunch with friends in the Cask Room at Merryvale Vineyards in St. Helena," writes Karen G. Shughart of Mechanicsburg, Pennsylvania. "The meal was prepared by Knickerbocker's Catering. Desserts must be their specialty, because the apricot tart with cornmeal crust was fabulous."

Serve this tart with or without the sweet Apricot Sauce. Cornmeal adds texture and flavor to the crust.

Recipe notes

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