Verlet is a tiny tea and coffee shop that also serves good homemade pastries. Anyone who loves apricots will love this simple, homey pie. Be sure to use fresh, not canned, apricots.
Ingredients
- For pastry:
- 8 tablespoons (4 ounces; 12 g) unsalted butter, melted and cooled
- 1/2 cup (100 g) sugar
- 1/4 teaspoon pure almond extract
- 1/4 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour
- 2 tablespoons finely ground unblanched almonds
- For filling:
- 1/2 cup (25 cl) crème fraiche or heavy (whipping) cream
- 1 large egg lightly beaten
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons full-flavored honey, such as lavender
- 1 tablespoon superfine flour, such as Wondra
- About 1 1/2 pounds (750 g) fresh apricots, pitted and halved (do not peel)
- Confectioners' sugar, for garnish
Directions
Preheat the oven to 350°F (175°C).
Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.
Make the pastry:
In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.
Place the pan in the center of the oven and bake until the dough is slightly puffy and set, 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. (This will prevent the crust from becoming soggy.)
Meanwhile make the filling:
In a medium-size bowl, combine the crème fraiche, egg, extracts and honey and whisk to blend. Whisk in the flour.
Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.
Place the tart pan on a baking sheet. Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. The apricots will shrivel slightly. Remove from the oven and immediately sprinkle with confectioners' sugar. Place the tart on a rack to cool. Sprinkle again with confectioners' sugar just before serving.
Serves 8.
The Food Lover's Guide to Paris
July 1999
Patricia Wells
Workman Publishing
Print this recipe
Submitted 9/16/05.
Source: Patricia Wells
Submitted By: merstar unicorn
VERLET'S APRICOT TART (TARTE ABRICOT VERLET)