Prep 45 mins
Cook 25 mins
- 1 1⁄2 cups all-purpose flour
- 1⁄3 cup golden brown sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup margarine, chilled and cut into pieces (butter)
- 1 1⁄2 teaspoons vanilla
- 3 tablespoons ice water (more if necessary)
- 1⁄2 cup whipping cream
- 1⁄4 cup sugar
- 3 tablespoons sugar
- 2 tablespoons flour
- 2 tablespoons brandy
- 2 large egg yolks
- 2 1⁄2 teaspoons vanilla
- 1 1⁄4 lbs apricots, ripe , pitted and quartered (about 10 large)
- For crust blend flour sugar and salt in processor 5 seconds.
- Add butter, cutting in using on/off turns until mixture resembled coarse meal.
- Mix in vanilla and enough water to form moist clumps.
- Knead dough briefly on work surface to combine and flatten into disk.
- Cover with plastic and chill until firm --at least two hours or 1/2 hour in freezer.
- Preheat oven to 375 .
- Roll out dough on lightly floured surface to 13-inch round.
- Transfer to 11-inch diameter tart pan with removable bottom.
- Gently press dough into pan, trimming excess dough.
- Freeze 30 minutes.
- Place pan on baking sheet and bake until light golden about 25 minutes.
- If crust bubbles, prick with tooth pick.
- Cool crust. For filling: Combine cream, 1/4 cup sugar, flour, brandy, yolk and vanilla in processor and blend until smooth.
- Arrange apricot pieces cut side down in cooled crust. Pour custard over fruit. Sprinkle with remaining 3 Tbsp of sugar.
- Bake tart on baking sheet until apricots are tender and filling is puffed and set --anywhere from 30 to 60 minutes.
- Test with tooth pick.
- Cool to room temper- ature. Brush pan bottom up to free tart and serve.
The preparation was fairly easy and the instructions were step by step. However, the recipe calls for 3 tablespoons of ice water in the making of the crust, which I found made the crust watery. The overall tart was delicious! I served it at a dinner party and the entire thing was finished within fifteen minutes. I was even told that it had "restaurant quality"!