Apricot Tart

Preparation

Step 1

Prepare the shortcrust pastry. In a bowl, mix the sifted flour with the sugar and a pinch of salt. Add the cold butter cut into small cubes and rub it in with your fingertips until you get a sandy texture. Add the beaten egg and vanilla extract, then gather the dough into a ball without kneading. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Step 2

Meanwhile, prepare the apricots. Wash them thoroughly, cut them in half and remove the pits. If your apricots are large, cut each half in two. In a skillet, melt 20 g of butter with a tablespoon of sugar, add the apricots and sauté for 3 minutes over high heat to lightly caramelize them. Set aside.

Step 3

Preheat the oven to 350°F (180°C). Roll out the dough on a floured surface to about 3 mm thickness. Line the buttered tart pan with the dough, prick the bottom with a fork, cover with parchment paper and baking weights. Bake blind for 15 minutes. Remove the weights and paper, sprinkle the bottom with ground almonds (they will absorb the fruit juices) and bake for another 5 minutes.

Step 4

Arrange the apricot halves beautifully on the tart base, slightly overlapping, domed side up. Bake for 20 to 25 minutes at 180°C, until the tart edges are golden and the apricots are tender but still whole. Keep an eye on it: if the apricots brown too quickly, cover them with aluminum foil.

Step 5

Meanwhile, prepare the glaze. Gently heat the apricot jam with a tablespoon of water in a small saucepan. When the tart comes out of the oven, brush the still-hot apricots with this syrup using a pastry brush. This step gives the tart a magnificent lacquered look and adds an extra touch of sweetness.

Step 6

Let the tart cool completely on a wire rack before carefully unmolding. Serve warm or at room temperature, accompanied by a dollop of thick cream or a scoop of vanilla ice cream. This apricot tart keeps for 2 days in the refrigerator and is even better the next day, once the flavors have fully infused the pastry.