Apricot Tart

This is only a sugar pastry crust fully baked and then filled with a layer of apricot preserves. I topped it with sliced, fresh apricots and a few raspberries. The glaze is made from melting down some preserves and putting it through a sieve. Then it is brushed over the tart and chilled.

Danny wanted an apricot pie, but at current prices, I couldn't imagine sacrificing a few pounds of apricots to a pie. Fortunately, he doesn't really comprehend the difference between a tart and pie. He loved his fancy apricot "pie" and so did his papa. There's very little left.