Makes 12 Servings
Throughout the summer and fall we get get luscious apricots, peaches, nectarines and plums from our Eastern Washington farmers. This tart can be made with any stone fruit you’d like; just make sure it’s ripe. Taking the time to arrange the fruit in a decorative pattern adds to the visually beautiful dessert. It’s also lovely with coffee in the morning, or afternoon pick-me-up.
1 egg yolk
1 TBLS whipping cream
½ tsp vanilla extract
1¼ cup all purpose flour
2/3 cup confectioners sugar
¼ tsp sea salt
8 TBLS unsalted European style butter
- Combine flour, sugar, salt, and butter in a food processor. Process until course. Add egg yolk, vanilla, whipping cream and process until dough comes together.
- Refrigerate for 1 hour
- Press into 12-inch tart pan with removable bottom.
- Place in freezer for 30 minutes.
- Bake at 375°F for 20 minutes until lightly golden brown.
- Cool and set aside. Can be made the day before.
13 ounces ripe apricots or other stone fruit
1 cup sugar
2 egg yolks
¾ cup heavy cream
2 TBLS All-purpose flour
Pinch sea salt
¼ cup sliced almonds
- Preheat oven to 325°F.
- Slice fruit ¼ inch thick and lay them in a decorative pattern in the bottom of the pre-baked tart shell.
- Whisk together remaining filling ingredients and pour over apricots.
- Sprinkle with almonds.
- Bake for 35 minutes until custard is set.