FRENCH APRICOT & ALMOND TART

French Apricot & Almond Tart image

Posted by request for a good recipe for fresh apricots. Fresh apricots really make this special! Requires 11 inch tart pan with removable bottom and pie weights or dried beans

Provided by Sharon123

Categories Tarts

Time 48m

Yield 10 serving(s)

Number Of Ingredients 15

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Ingredients

2 lbs fresh apricots, halved and pitted (if not available, you may use canned)
1 lemon, juice of
1/2 cup water
5 tablespoons sugar
1 teaspoon arrowroot or 1 teaspoon cornstarch
1 tablespoon brandy (or almond extract)
1/4 cup slivered almonds
2 cups all-purpose flour
1/4 lb chilled butter, cubed
1/4 cup sugar
1 egg, beaten
3 eggs
3/8 cup vanilla sugar
1/2 cup all-purpose flour
1 2/3 cups milk

Steps:

Sift the flour into a large bowl.
Add the butter and rub in until the mixture resembles fine bread crumbs.
Stir in the sugar, then mix in the egg to make a soft, pliable dough.
Cover with plastic wrap and chill for 30 minutes.
Roll out the pastry on a lightly floured work surface and use to line the tart pan.
Prebake with the weights in a 400°F oven for 10 minutes,until the pastry shell is beginning to brown at the edge.
Remove the weights and foil and bake for 5-10 minutes.
Leave to cool.
Put the apricots, cut side down, in a shallow pan with the lemon juice, water, and sugar.
Cover tightly and bring to a boil.
Lower the heat and simmer gently for 3 minutes or until just soft.
Remove the apricots with a slotted spoon, reserving the juices.
Drain on paper towels, and leave to cool.
Remove the pastry shell from the tart pan and put on a serving plate.
Spread the pastry cream over the pastry shell and smooth the surface.
Arrange the apricots, cut side down, on the pastry cream.
Combine the arrowroot (or cornstarch) and brandy (or almond extract) in a small bowl and stir in the reserved apricot juices.
Return the mixture to the pan and bring to a boil, stirring until thick.
Add the toasted slivered almonds.
Spoon the glaze over the apricots,making sure they are coated evenly. (Add a little water to the glaze of it is too thick.)
Leave to stand until the glaze has cooled and set.
Serve the tart cold.
Pastry Cream: Put the 3 eggs, 3/8 cup vanilla sugar, and 1/2 cup flour into a large bowl, add a little milk taken from 1 2/3 cup, and mix until smooth.
Pour the remaining milk into a heavy saucepan and bring almost to a boil.
Pour onto the egg mixture, whisking well.
Rinse out the saucepan, return the egg mixture to the pan, and cook over low heat, stirring, for 15-20 minutes until thickened.
Pour into a bowl and cover with plastic wrap, gently pressing it over the surface of the custard to prevent a skin from forming.
Leave to cool.