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French Apricot Tart

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The other day, I had a particularly sad bunch of apricots in a bowl on the counter.  For some reason, every other piece of fruit in the house had been eaten, but these were completely ignored.  By week’s end, they were a little too ripe for eating fresh.  Not willing to let anything go to waste, I turned them into this lovely tart.  The custard is lightly sweet and flavored with honey instead of sugar.  

One quirky thing is that I find that apricots become quite tart after baking (apparently due to the skin) so I find that dusting it twice with powdered sugar is important.  Once after it comes out of the oven and then right before serving.  And, serve it with a good dollop of sweetened whipped cream.  Or, you can skin the fruit by dropping them into boiling water for a minute and then peeling them.

French Apricot Tart

For Crust:

  • 1 cube unsalted butter, softened
  • 1-1/2 cups all-purpose flour
  • ½ cup powdered sugar
  • Pinch salt
  • 2 Tablespoons ground almonds

For Filling:

  • 1 cup heavy cream
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla
  • ¼ cup flavorful honey
  • 2 large eggs
  • 3 Tablespoons all-purpose flour
  • About 1-1/2 pounds fresh apricots, pitted and halved (approximately 8)

Powdered sugar for garnish

Preheat the oven to 350 degrees.

Spray bottom and sides of a 10 inch tart pan with a removable bottom.  Set aside

For the crust:

Combine all ingredients in the work bowl of a food processor.  Pulse until the dough comes together.  Transfer dough into the center of the prepared pan.  Using the tips of your fingers, evenly press the dough along the bottom and up the sides of the pan.  Refrigerate for 30 minutes to an hour. 

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Place the pan in the center of the oven and bake until the dough is slightly puffed and set, 12 to 15 minutes.  Sprinkle the ground almonds over the bottom of the crust.

For the filling:

In a medium bowl, combine the cream, extracts, egg and honey and whisk to blend.   Whisk in the flour.

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Pour the filling evenly over the crust.   Arrange the apricots around the tart in a circular fashion. 

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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 crust is a deep golden brown, 50 – 55 minutes.  Place on a rack to cool.  Sprinkle with powdered sugar just before serving.

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