French Food Friday...Tarte Aux Abricots

This week  there were a lot of apricots being sold on the market so I thought that this recipe was most appropriate.....

Tarte Aux Abricots

Pastry

    75 g cold unsalted butter
    175 g plain flour, sieved
    zest of a lemon
    1 tablespoon caster sugar
    1 egg
    splash cold water

The Filling

    650 g fresh apricots, not too ripe
    2 tablespoons soft light brown sugar
    6 tablespoons ground almonds
    2 large free-range eggs
    50 g caster sugar
    1 vanilla pod
    200 ml double cream or 200 ml whipping cream

Glaze

    5 tablespoons apricot jam

To Finish

    icing sugar
    fresh edible flower
    creme fraiche or cream

Directions:

 1       Heat oven to 200ºC/400ºF/Gas Mark 6. To make the pastry place the cold butter into a food processor with the sieved flour and lemon zest. Blitz until the mixture becomes the texture of breadcrumbs.

   

 2   Whisk the sugar into the egg then pour into the machine with a splash of water. Blitz just long enough for the mixture to form a ball. Remove with your hands and ensure you have a nice firm ball by moulding with your hands. Wrap in cling film and leave in the fridge for at least an hour.

  
    3   Meanwhile halve and stone your apricots then place on a baking tray cut side up. Sprinkle all over with the light brown sugar then bake them in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart.

    4    Roll out and line a 25cm loose-bottomed tart tin with the pastry. Chill again for ideally an hour but a minimum of 30 minutes.

    5    Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans. Bake blind for 15-20 minutes until the base is just beginning to crisp but has not browned. Remove the beans and allow to cool.

    6    Sprinkle the ground almonds all over the base then top with a layer of apricots. In a large bowl, whisk the eggs and sugar together until light and fluffy. Remove the vanilla seeds from the pod and whisk into the egg mixture along with the double cream or whipping cream.

    7    Place the tart onto a baking tray then carefully pour over the custard mixture. Place in the oven for 15 minutes then lower the heat to 180ºC/350ºF/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour.

    8    For the Glaze: Warm the jam and allow to cool just above room temperature and then pour or spoon it over the tart.

    9    Allow to cool before slicing and serving with crème fraîche and  plenty of icing sugar.

........bon appetit à tous, Leeann x