French Apricot Tart

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French Apricot Tart

Author: Lauren Nicholsen

This recipe was inspired by my sister's father in law, Marcel. I hope you enjoy this delicious baked treat!

Ingredients

Tart Shell

• 2 cups of Flour
• 1/2 cup of Sugar
• 1/2 teaspoon of Salt
• 2 sticks of butter
• 1 egg yok

Apricot Filling

• 10-15 small Apricots, diced into 1/3 inch crescent moons
• 1 1/4 cup of sugar
• 3 eggs
• 1 1/2 stick of butter
• 1 teaspoon of vanilla bean

Instructions

To prepare the tart shell

1. Pre-heat the oven to 350 degrees.
2. In a food processor add flour, sugar and salt. Mix well. Then add egg yok and butter. Pulse to mix until everything has been loosely combined.
3. On a piece of parchment paper start working the dough to blend everything together. The more you work the more the butter will start to melt. Once you have combined everything into a ball, form the dough into a disk and wrap with parchment paper. Refrigerate for an hour.
4. After the dough has had time to firm up in the refrigerator, place it on a piece of parchment paper, sprinkled with flour to keep from sticking. Using a rolling pin, start to roll the dough out into a large circle.
5. Roll the dough up on the parchment paper and then over a tart pan. (watch my video on this to see a simple trick.)
6. Use the excess dough around the side to thicken the crust. (watch my video on this to see a simple trick.) Using a fork, poke small holes on the bottom, this will keep the bottom from puffing up.
7. Place the tart shell on a baking sheet. Cover the tart with a piece of parchment paper and add baking beads or dried beans to the middle to prevent over cooking the center. Bake for 15-20 minutes or until the tart is golden around the sides.
8. Pull the tart out of the oven, but leave it on. Remove the beans by carefully pulling up the parchment paper.
9. Use egg wash (Just add an egg and water to a bowl) and brush on the crust and bake for another 5 minutes. Remove and set aside.

The filling

1. In a pan, add butter and melt slowly. Once melted, add vanilla bean.
2. In a bowl, whisk 3 eggs together and slowly add sugar.
3. In the same bowl, slowly stir in the melted butter and vanilla bean mixture.
4. Whisk until thick.

Putting it all together

1. In the cooked tart shell, add as many apricots as you desire. (watch my video on this to see a simple trick.)
2. Pour the filling mixture on top until the entire tar is covered. Make sure the filling is not more than 2/3rds up the side of the tart shell.
3. Bake for 40 minutes or until the top is golden brown and fully.
4. Serve with a giant scoop of vanilla bean ice cream! Enjoy!

Did you make this recipe?

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