Roasted Apricot Tart with Almond Crust
This recipe from Gilles – the Provence Gourmet – is an easy dessert made with two ingredients from Provence; apricots and almonds.
Follow this link to understand more about Ancient Apricots in Provence.
If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes.
Roasted Apricot Tart with an Almond Crust
- 1 Kg (2.2 lbs) Apricots medium ripe, washed
- 250gr (1 cup) White Flour
- 150gr + 20gr (2/3 cup + 2 Tbsp) Unsalted Butter
- 2 large Eggs
- 50gr (1/4 cup) Almond powder
- 150gr (2/3 cup) Powdered Sugar
- 200ml (3/4 cup) Heavy Cream
- Zest of 1/2 a lemon
To Prepare the Crust
- For the pie crust mix together 150gr of butter, 1 egg, the almond powder, 50gr of sugar, the lemon zest and a pinch of salt.
- Mix the ingredients well and then add the flour
- Mix by hand to make sure the ingredients are well combined
- Roll the dough into a ball and allow to rest for 30 minutes
- After 30 minutes, spread your dough in your baking tin, and place in a hot oven for 10 minutes at a temp. of 180c° (350F°)
For the Apricot Topping
- Cut the apricots in two and remove the seed
- Brown them lightly in a pan with 20gr of butter, stirring softly but steadily and add 50gr of sugar part way through cooking.
- Cooking time will depend on your apricots maturity. Check cooking status introducing a sharp knife in the slices. The knife should pass easily.
- Remove the dough from the oven
- Arrange the apricots on the dough
- In a bowl, beat together one egg, the heavy cream and 50gr of sugar
- Pour this mixture over the apricots and put your baking tin back in the oven for 30 minutes at the same temperature
- Take the tart out of the oven and allow to cool. Serve with a vanilla ice cream or a whipped cream.