July 17, 2005
13 – Ounces (about 5) Ripe Apricots
1 – Prebaked 9 1/2-inch Tart Shell
1 – Cup Granulated Sugar
2 – Large Egg Yolks
¾ – Cup Heavy Cream
2 – Tbls. All-Purpose Flour
Pinch of Salt
Preheat the oven to 325 degrees. Slice the apricots ¾-inch thick, discarding the pits. Place the apricots in the prebaked tart shell in a decorative pattern. Set aside. Combine the sugar, egg, yolks, and cream in a medium mixing bowl. Whisk until combined. Stir in the flour and salt. Carefully pour the creamy mixture over the apricots. Sprinkle the almonds over the top of the tart. Bake until the custard is almost completely set, about 35 to 40 minutes. Serve slightly warm or at room temperature.
Use standard tart shell recipe.
Apricot, Apricot Tart, Baking,