Ingredients Jump to Instructions ↓

  1. Sweet Pastry Dough

  2. 3 cups 187g / 6.6oz All-purpose flour

  3. 1/2 cup 99g / 3 1/2oz Sugar

  4. 1 teaspoon 5ml Baking powder

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 12 tablespoons 180ml Unsalted butter - (1 1/2 sticks)

  7. 3 tablespoons 45ml Eggs (large)

  8. Filling

  9. 3 lbs 1362g / 48oz Ripe apricots

  10. 3/4 cup 148g / 5 1/5oz Sugar

  11. 6 tablespoons 90ml All-purpose flour

  12. 1 Salt

  13. 6 Eggs (large)

  14. 1 1/2 cups 355ml Heavy whipping cream

  15. 2 teaspoons 10ml Vanilla extract

Instructions Jump to Ingredients ↑

  1. Butter a 10-inch round, 2-inch deep pan. Set a rack in the lower third of the oven and preheat to 350 degrees.

  2. For the dough, combine flour, sugar, baking powder and salt in the bowl of a food processor and pulse to mix. Cut butter into 12 pieces and add. Pulse repeatedly until butter is mixed in finely. Add eggs and continue to pulse until dough forms a ball. Wrap and chill dough while preparing filling.

  3. Rinse, stem, halve and pit the apricots. Combine the sugar, flour and salt in a mixing bowl and whisk to mix. Whisk in the eggs, two at a time, then whisk in the cream and vanilla. Cut off 2/3 of the dough. Roll it on a floured surface and use it to line the prepared pan. Trim dough even with top rim of pan. Arrange the apricot halves, skin-side down, slightly over-lapping, and in concentric circles, in the dough-lined pan. Pour the cream and egg mixture over the apricots.

  4. For the top crust, roll remaining dough to a 8- by 10-inch rectangle and cut into ten 3/4-inch by 10-inch strips. Arrange 5 strips on the filling, then arrange another 5 strips diagonally to the first ones to form a lattice. Trim ends of dough even with rim of pan.

  5. Bake the tart for about 1 hour, until the pastry is baked through and the filling is set. Plunge the point of a thin knife into the center of the tart, it should emerge fairly clean. Cool the tart on a rack and serve it at room temperature.

  6. This recipe yields one 10-inch tart, about 10 servings.


Send feedback