Wednesday, June 2, 2010
Apricot tart - worth the wait!
Roll out the dough into a circle or square approximately 1/8-inch thick. Place dough on a metal pan lined with parchment paper and pop into the freezer for a few minutes to firm up the dough. Once the dough is firm, spread a thin layer of frangipane (see recipe in post from 6/2/10) on the crust and dust with about 1 Tbsp flour. The frangipane gives the tart a more nuanced flavor and with the flour helps prevent leaks from the juicy apricots.
Preheat the oven to 400 degrees.
~20 apricots1/2 cup + sugar (depending on the sweetness and variety of the apricot, you may need to adjust the sugar quantity. It is best to start with 1/2 cup and then taste the tart half way through baking and add more if needed.)
Cut your apricots into quarters. Place them skin side down with the tips pointing up in a circular pattern around the dough.
Sprinkle the fruit with your 1/2 cup of sugar. Butter the edges if desired and place in the oven to bake. After about 20 minutes of baking, taste a piece of fruit and add more sugar if necessary (some tarts can take up to 3/4 cup of sugar, so don't be alarmed if your tart needs more.)
Continue baking until the crust on the edges and bottom are baked through and golden - about 40-50 minutes total.
Cool on a rack. Can be served warm or at room temperature.