by Natalie
30. June 2009 06:35
I love making this every summer when apricots are in abundance at local produce stands. It tastes best when eaten the same day.
For pastry
8 Tbs unsalted butter, melted and cooled
1/2 c sugar
1/4 tsp pure almond extract (I leave it out)
1/4 tsp pure vanilla extract
1/2 tsp fine sea salt
1 1/4 cups plus 1 Tbs unbleached all purpose flour
2 Tbs finely ground unblanched almonds
(I use my coffee grinder)
For filling
1/2 cup heavy whipping cream
1 large egg lightly beaten
1/2 tsp pure almond extract (again, I omit it)
1/2 tsp pure vanilla extract
2 Tbs honey
1 Tbs superfine flour (I always have Wondra on hand; I wouldn't use regular flour
here because you'll get lumps)
About 1 1/2 pounds fresh apricots (usually about 11-12 large apricots), pitted and halved (do not peel)
Powdered sugar for garnish
Preheat the oven to 350 degrees
Butter the bottom sides of a 9-inch fluted tart pan with removable bottom (I use "cooking spray with flour" and nothing ever sticks). Set aside.
Make the pastry:
In a large bowl, combine the melted butter and the sugar 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. The pastry will be quite thin.
Place the pan in the center of the oven and bake until the dough is slightly puffy and set, 12 -15 minutes, Sprinkle the ground almonds over the bottom of the crust. This will prevent the crust from becoming soggy.
![IMG_0116[1]](http://www.cookingbarkerstyle.com/image.axd?picture=IMG_0116%5B1%5D_thumb.jpg "IMG_0116[1]")
Meanwhile make the filling:
In a medium-size bowl, combine the cream, egg, extracts, and honey. Whisk to blend. Whisk in 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.
![IMG_0121[1]](http://www.cookingbarkerstyle.com/image.axd?picture=IMG_0121%5B1%5D_thumb.jpg "IMG_0121[1]")
Place the tart pan on a baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55-60 minutes (I've always found that it takes more like 80 minutes or more). The apricots will shrivel slightly. Remove from oven and immediately sprinkle with powdered sugar. Cool on a rack.
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Tags:
dessert | fruit
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