One of my favorites fruits in summer are apricots.
These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and only made apricot jam for the winter.
And this is the first and only apricot's tart I made this season.
This tart can be done with natural or canned apricots.
Source : 750 grammes (le magazine)
10 to 12 apricots (fresh, or one tin of apricots halves in juice drained)
1 pate sablee (recipe below)
150 grams icing sugar
150 grams butter room temperature
100 grams almonds powder or ground almonds
60 grams all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon almonds extract
20 grams slice slmonds
Pate sablee recipe (from Michel Roux Book)
250 grams plain flour
200 grams butter cut in small pieces and slightly softened
100 grams icing sugar
pinch of salt
2 egg yolks
Heap the flour on the work surface and make a well. Put in the butter, icing sugar and salt. With your fingertips, mix and cream the butter with thye sugar and salt, then add the egg yolks and work them in delicately with yours fingertips.
Little by little, draw the flour into the centre and work the mixture delicately with yours fingers until you hava a homogeneous dough.
Using the palm of your hand, push the dough away from you 3 or 4 times until is completely smooth. Roll it into a ball,wrap in cling film and refrigerate until ready to use.
Make the pate sablee and refrigerate until you will use.
Preheat the oven to 180°c (375°F)
Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans.. Bake about 15 minutes until the base is just begining to crisp but has not browned.
Remove the beans and allow to cool.
In a bowl add sugar, soft butter, almond powder, or ground almonds, eggs, baking powder, flour and almond extract.
Mix to obtain a homogeneus preparation . Spread this on the tart. Arrangue the apricots on the pie with the inner side up pushing well into the filling. Sprinkle tart with flaked almonds.
Bake about 30 minutes (180°c) until the tart is golden brown.
Let cool completely according to your taste.
Serve with ice cream if you like.
tarta de damascos