Apricot Cobbler Tart

Ingredients

• Vanilla ice cream (for serving)
• Vanilla extract (1 teaspoon)
• Milk (1/2 cup)
• Unsalted butter (1/2 cup, cold and cubed)
• Salt (1/4 teaspoon)
• Baking powder (1 teaspoon)
• Sugar (1/4 cup)
• All (purpose flour - 1 cup)
• Lemon juice (1 tablespoon)
• Cornstarch (2 tablespoons)
• Sugar (1/2 cup)
• Apricots (2 pounds, pitted and halved)

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, combine the apricots, sugar, cornstarch, and lemon juice. Toss until the apricots are coated.
3. Transfer the apricot mixture to a 9-inch tart pan.
4. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
5. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
6. Add the milk and vanilla extract to the flour mixture. Stir until just combined.
7. Drop spoonfuls of the cobbler dough over the apricot mixture in the tart pan.
8. Bake for 35-40 minutes, or until the cobbler crust is golden brown and the apricots are bubbling.
9. Remove from the oven and let cool for a few minutes.
10. Serve warm with a scoop of vanilla ice cream on top.