I have been meaning to share this wonderful recipe that I have been making repeatedly for so many years. It is one of the seasonal recipe I make when apricot is in season. Each time I make this tart, friend and family always love it, and always ask for the recipe. I never abled to take a photographs as my family always impatiently waiting to eat it. But, today is different. I made it when the house was practically empty, and I was able to take a quick photo before all of my family came. I am so glad that I finally able to share the recipe with all of you. It is really really delicious tart!
*I never actually put any blueberry in this tart, somehow I feel the need to add a little bit of blueberry to add some interesting contrast to the orangey color of the apricot. I taught it works pretty well.
Tarte Aux Abricots (André lerch's Special Apricot Tart)
recipe adapted from: Paris Boulangerie Pâtisserie by Linda Dannenberg
Serve 8 - 10
1 recipe for Pâte brisée au sucre, recipe follows
1 large egg
1/4 cup (30 g) sugar
1/2 tsp vanilla extract
1/4 cup (50 g) all-purposed flour
1/8 tsp baking powder
4 tbs (50 g) unsalted butter, softened
3 pounds (1.5 kg) or, about 25 to 30 ripe but still firm apricots, halved and pitted
2 tbs granulated sugar
handful of blueberries, optional*
confectioners' sugar for sprinkling, optional
Preheat oven to 400 F with racks in the lower third and upper third of the oven.
Using a hand whisk or large wooden spoon, beat together butter and sugar until pale and creamy, add egg, and vanilla extract, beat to blend. Sift together flour and baking powder, add it to the cream mixture, and mix. Using spatula, spread the the batter into the bottom and sides of the tart shell. Arrange the apricot over the filling, standing them up with the edges upward in concentric circles as seen on my picture below, scatter a handful of blueberries if desire. Bake the tart at the lowest rack for 25 to 30 minutes. Take the tart out from the oven, sprinkle with 2 tablespoon granulated sugar, taking care not to sugar the pastry to prevent your pastry from burn. Return the tart to the oven, and place it on the top rack. Continue to bake for another 15 minutes, or until the apricot starts to caramelized, and the crust is golden browned. Remove the tart from the oven, and transfer it onto cooling rack to cool completely. Just before serving, dust the tart with confectioner's sugar if desire.
Pâte Brisée Au Sucre
1½ cups (210 g) all-purposed flour
1/2 cup (100 g) sugar
1/8 tsp baking powder
1/2 cup (1 stick / 50 g) unsalted butter, cut into pieces, chilled
1 large egg, beaten
Put flour, sugar, baking powder in a food processor, pulse a few seconds to mix the ingredients. Add butter, pulse for another 10 to 20 seconds until most of the butter is the size of a pea. Add egg, continue to pulse until the ingredients is almost form a clump.
Lay a piece of plastic wrap onto counter top, transfer the pastry directly on the plastic wrap. Flatten the dough into a disc, wrap, then refrigerate at least 1/2 hour.
Roll out the pastry into 13 inch circle about 1/8 inch thick. Carefully fit the pastry into 10 to 11 inch tart pan, and trim of the edge. Refrigerate the pastry shell at least 1/2 hour.