Recipe: Apricot Tart

As a thank you to Brother Clark for helping Max with his derby car, I offered to make him any sweet treat he liked. He chose an apricot tart. I had never made one before, but it turned out beautifully and evidently was quite tasty. I think it is gorgeous!

Here is the recipe I used and the things I changed/messed up. I toasted the almonds (yum) and then failed to notice they were to be used to sprinkle on top of the crust after baking. So, I used them IN the crust and then just used some more ON TOP of the crust. I used heavy cream because that is what I had on hand and I have never heard of superfine flour so I just used the normal stuff and it was fine! Apricots are tough to find around here. I bought a sackful that were still hard and they went bad before they ripened. So, I then went searching different store until I found some that felt ripe and quick made the recipe the next day.

FYI - I would never eat this concoction - do you see that mushy fruit?! Pretty, but just not my cup of tea!

For pastry

• 8 tablespoons (4 ounces; 12 g) unsalted butter, melted and cooled
• 1/2 cup (100 g) sugar
• 1/4 teaspoon pure almond extract
• 1/4 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt
• 1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour
• 2 tablespoons finely ground unblanched almonds

For filling

• 1/2 cup (25 cl) crème fraîche or heavy (whipping) cream
• 1 large egg lightly beaten
• 1/2 teaspoon pure almond extract
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons full-flavored honey, such as lavender
• 1 tablespoon superfine flour, such as Wondra

• About 1 1/2 pounds (750 g) fresh apricots, pitted and halved (do not peel)
• Confectioners' sugar, for garnish

Preheat the oven to 350°F (175°C).

Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.

Make the pastry:
In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.

Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. (This will prevent the crust from becoming soggy.)

Meanwhile make the filling:
In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. Whisk in the flour.

Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.

Place the tart pan on a baking sheet. Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. The apricots will shrivel slightly. Remove from the oven and immediately sprinkle with confectioners' sugar. Place the tart on a rack to cool. Sprinkle again with confectioners' sugar just before serving.