Tarte Abricot

[kirra]

Tarte Abricot
Apricot Tart

Anyone who loves apricots will love this simple, homey, french pie which takes about 20 minutes to make and uses fresh apricots.

Ingredients:

Pastry:

1/2 cup butter, unsalted, melted
1/2 cup sugar
2 cups all-purpose flour, not unbleached
1 teaspoon unsalted butter, for buttering tart pan

Filling:

5 Tablespoons creme fraiche, or heavy cream, pref not ultra pasteurized.
1 egg
1/4 cup sugar
1 Tablespoon all-purpose flour
1 teaspoon vanilla extract
1 pound fresh apricots, pitted and halved
1 Tablespoon confectioners sugar

Preparation:

Preheat the oven to 350 degrees F.

Pastry:
In medium sized bowl, mix the butter and sugar together thoroughly, then add the flour and knead it by hand until well blended. The pastry dough will be very crumbly. Butter a 10 1/2 inch tart pan. Using your hands, press the pastry into the buttered pan and bake in a preheated oven for 10 minutes.

Filling:
In a small bowl combine the creme fraiche and egg, and mix until well blended. Add the sugar, mix well, then add the flour and vanilla. Pour the mixture into the prebaked pastry shell and arrange the apricots, cut side down, on top of the cream mixture.

Bake until a knife inserted in the cream comes out clean, about 45 minutes. Cool and serve at room temperature, preferably within an hour of baking. Sprinkle with confectioners sugar just before serving.