French Apricot Tart
![French Apricot Tart French Apricot Tart](https://i.imgur.com/ULYGdci.jpg)
French Apricot Tart
This recipe was inspired by my sister's father in law, Marcel. I hope you enjoy this delicious baked treat!
Ingredients
Tart Shell
Apricot Filling
Instructions
To prepare the tart shell
- Pre-heat the oven to 350 degrees.
- In a food processor add flour, sugar and salt. Mix well. Then add egg yok and butter. Pulse to mix until everything has been loosely combined.
- On a piece of parchment paper start working the dough to blend everything together. The more you work the more the butter will start to melt. Once you have combined everything into a ball, form the dough into a disk and wrap with parchment paper. Refrigerate for an hour.
- After the dough has had time to firm up in the refrigerator, place it on a piece of parchment paper, sprinkled with flour to keep from sticking. Using a rolling pin, start to roll the dough out into a large circle.
- Roll the dough up on the parchment paper and then over a tart pan. (watch my video on this to see a simple trick.)
- Use the excess dough around the side to thicken the crust. (watch my video on this to see a simple trick.) Using a fork, poke small holes on the bottom, this will keep the bottom from puffing up.
- Place the tart shell on a baking sheet. Cover the tart with a piece of parchment paper and add baking beads or dried beans to the middle to prevent over cooking the center. Bake for 15-20 minutes or until the tart is golden around the sides.
- Pull the tart out of the oven, but leave it on. Remove the beans by carefully pulling up the parchment paper.
- Use egg wash (Just add an egg and water to a bowl) and brush on the crust and bake for another 5 minutes. Remove and set aside.
The filling
- In a pan, add butter and melt slowly. Once melted, add vanilla bean.
- In a bowl, whisk 3 eggs together and slowly add sugar.
- In the same bowl, slowly stir in the melted butter and vanilla bean mixture.
- Whisk until thick.
Putting it all together
- In the cooked tart shell, add as many apricots as you desire. (watch my video on this to see a simple trick.)
- Pour the filling mixture on top until the entire tar is covered. Make sure the filling is not more than 2/3rds up the side of the tart shell.
- Bake for 40 minutes or until the top is golden brown and fully.
- Serve with a giant scoop of vanilla bean ice cream! Enjoy!
Hello, World!