Queen's Vlaai (apricot Tart)

Total Time: 40 mins Cook Time: 40 mins

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

Recipe

• 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.