Luscious – Apricot Tart
Counting down the days to a Paris adventure, tonight we celebrate with a bottle of champagne and a can’t fail tart, adapted from a pastry recipe given to me by B.J. Osterloh.
1 ¼ c. flour
1/8 tsp salt, omit if using salted butter
1 stick butter, cut in eight pieces
1 egg yolk
Mix water with egg yolk in a little bowl.
- In a food processor, mix flour, salt and sugar.
- Add bits of butter and process.
- Add egg and water and process just until a dough forms.
Knead dough for one minute. Make a ball, cover with plastic wrap and refrigerate for an hour.
To prepare the tart shell: heat oven to 400 degrees.
Roll the dough to less than ¼ inch thickness and press it into a tart pan.
Pierce the dough with a fork and put it in the oven for 8 to 9 minutes to prebake.
Filling: This can be made with fresh apricots or other fruit but canned apricots give an outstanding result (if you can find them.)
Measure 2/3 c. sugar if using canned apricots. (Adjust for fresh.)
Drain a 16 oz. can of apricots.
Spread 3T of the sugar over the partially baked crust and arrange the apricots on top. Pour the rest of the sugar over.
Dot with 2T butter.
Bake at 350 degrees for about 30 to 40 minutes.
Don’t forget to serve with crème fraiche. The way I make it is, to ½ c whipping cream, add 2T sour cream and let the flavor develop in the refrigerator for an hour or more. Drizzle on each plate, or pass it around.