French Apricot & Almond Tart

Recipe by Sharon123
READY IN: 48mins




  • 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.