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Apricot Tart
Prep Time
30 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
 
Course: Fruit Tart
Cuisine: French
Servings: 8 Servings
Ingredients
  • For pastry:
  • 8 T. unsalted melted butter (cooled)
  • 1/2 C. sugar
  • 1/4 t. almond extract
  • 1/4 t. vanilla extract
  • 1/2 t. fine sea salt
  • 1 1/4 C. plus 1 T. unbleached all-purpose flour
  • 2 T. finely-ground almonds for crust
  • 2 T. finely-ground almonds to sprinkle on bottom of the tart shell after blind baking
  • For filling:
  • 1/2 C. creme fraiche or heavy cream or a mixture
  • 1 large egg lightly beaten
  • 1/2 t. almond extract
  • 1/2 t. vanilla extract
  • 2 T. honey
  • 1 T. all-purpose flour
  • 1 1/2 pounds fresh apricots pitted and sliced
  • Confectioners' suger for garnish
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a tart pan.
  3. For the pastry: Combine melted butter and sugar. Add remaining ingredients and stir to form a soft cookie-like dough. Using your fingers, press the dough into the prepared tart pan. Bake crust for 12-15 minutes until it is slightly puffy. Sprinkle 2 T. of ground almonds on the bottom of the blind-baked crust.
  4. For the filling: Combine creme fraiche or heavy whipping cream in a large bowl. Add egg, flavor extracts and honey and mix ingredients with a whisk. Whisk in the flour.
  5. Pour the custard mixture into the blind baked crust. Arrange sliced apricots on top of the custard.
  6. Put tart pan on a baking tray. (This will protect your oven from drips.) Bake tart for 55-60 minutes until the custard is firm and the crust is a nice golden brown. Sprinkle immediately with confectioners' sugar. Cool on a rack.