Time to make Apricot Tart. When I was growing up I was not impressed with apricots. I was a peaches girl. When I think of apricots I think of my Dad and how he loved them so much. I remember him opening a can of apricots and he would eat them right out of the can. Mom would fuss at him and try to make him behave. She would say that is just no way to behave, but it would only work until she turned her head. Just as soon as she wasn’t looking he would go right back and eat them out of a can. Apricot’s are high in potassium and now when I think back about it, it must have been his body signaling that he needed the potassium, or maybe he just wanted to be rebellious, or maybe he liked her to fuss a little.
Apricots are coming into the season so I thought I would make an Apricot Tart. This is such an easy tart to make. It has a sweet crust also known as pâte sucrée crust. It is almost a sugar cookie dough smooshed into a tart pan,. No excuse if you think you can’t roll out a crust. Take your dough, flatten into a flat circle, wrap in plastic wrap. Let it rest in the refrigerator for twenty minutes to a half hour, but not so long that the dough is too firm. Resting the dough helps it from shrinking. Place the flattened disk in a tart pan, then take your fingers and push it into place.
For the filling it is cream and yogurt with a couple yolks, some powdered sugar and a tablespoon of flour to thicken it, two tablespoons of honey and some almond extract and vanilla. Almond compliments apricots, but if you don’t have almond extract I guess it would be okay with just vanilla. It is so convenient to mix the filling together in a large measuring cup if you have one so you can have an easy pour after you parbake your crust.
Don’t forget to sprinkle a little ground almonds in the crust and on the bottom of the crust before you pour in the filling before pre-baking the crust. I basted my apricots with a little honey. If you have some apricot jam you can baste it over the tart to finish the pie as a glaze. I didn’t have any since I ate all of my jam I made last year. On toast, not straight out of the jam jar….
Try as I might I could not eat it all in one day so I wrapped and put it in the refrigerator. On the second day the flavor had gone through it, and I believe it was better the second day. However, it was not as pretty so I dusted it with a dusting of powdered sugar and it was new again.
Thank you Lorrie for a new apricot tart to add to my repertoire.
- 1½ cups flour
- ½ cup butter, melted and cooled
- ½ cup sugar
- ¼ tsp almond extract
- ¼ tsp vanilla extract
- ½ tsp salt
- 4 tablespoons finely ground almonds - divided
- ½ cup heavy cream
- ½ cup plain yogurt (use2 % or full fat if you can)
- 2 egg yolks
- ½ tsp almond extract
- ½ tsp vanilla extract
- 2 Tablespoons honey
- 1 Tablespoon flour sifted with 1 tablespoon icing (powdered) sugar
- Sprinkle with almonds
- About 1½ pounds fresh apricots, pitted and halved (do not peel)
- Confectioners sugar for garnish
- Mise en place ~ Gather ingredients
- Preheat oven to 350°F.
- Pastry Crust
- Combine the melted butter and the sugar in a medium bowl.
- Add the extracts, salt, 2 tablespoon of ground almond and the flour.
- Stir to form a soft cookie-like dough.
- Butter the bottom and sides of a 9 inch fluted tart pan with a removable bottom. Transfer the dough to the pan. Using the tips of your fingers, evenly press the pastry along the bottom and sides of the pan.
- Sprinkle the additional 2 tablespoons of ground almonds over the bottom.
- Place on a baking sheet; bake 15 minutes.
- Combine the cream, yogurt, egg yolks, extracts and honey in a medium bowl.
- Whisk to combine.
- Whisk in the flour/icing sugar mixture.
- Pour gently over the pastry in the pan.
- Place the apricot halves, cut sides up, in concentric circles around the pan, slightly overlapping them.
- Bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. Remove from the oven and immediately sprinkle with icing sugar.
- Sprinkle with confectioner’s sugar again just before serving.
I am taking this to