Meanwhile, blend apricot jam and brandy and heat on stove or in microwave.
When done, remove the tart from the oven and brush the jam mixture evenly over the surface of the tart.
Cut into 12 squares and serve.
- A small dab of vanilla ice cream on top of one of these tarts is nearly heaven.
- Store uneaten tarts (unlikely to happen) in an airtight container at room temperature for a couple of days. No need to reheat, but if you want them warmed, a dry oven works better than a microwave.
Recipe adapted from Barefoot Contessa