Apricot Tart

Apricots have such a short season that I knew I must not hesitate to make this tart. The crust is sweet and slightly chewy, like a cookie, and easily presses into a tart pan - no rolling required. The custardy filling is flavoured with honey and almond extract, a perfect pairing with the slightly tart apricot halves. It's not too heavy - a perfect summer treat with tea.

The tart is based on one found on the Epicurious website, but I've adapted it.

Pastry:

1/2 cup butter, melted
1/2 cup white sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
dash of fine salt
1 1/3 cups all-purpose flour
2 Tablespoons finely ground almonds (optional)

Preheat the oven to 350 degrees. Butter the bottom of a 9-inch tart pan with a removable bottom.

Combine the melted better and sugar in a bowl. Stir. Add the remaining ingredients and stir until a soft dough forms. Place the dough in the center of the tart pan and evenly press it out with your fingers to cover the bottom and sides of the pan. 

Place the pan on a rimmed baking sheet and then into the oven to baked for 12-15 minutes. Sprinkle the ground almonds, if using, over the bottom of the crust.

While the crust bakes, prepare the filling.

Filling:

2 eggs, lightly beaten
1/2 cup whipping cream
1/4 cup plain yogurt or sour cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 Tablespoons honey
1 Tablespoon flour

Fresh apricots, about 1 1/2 lbs, pitted and halved
Icing sugar, for garnish

Combine the eggs, whipping cream, yogurt or sour cream, extracts and honey. Whisk well to blend. Whisk in the flour. Pour the filling evenly over the pastry. Arrange the apricots in concentric circles, beginning with the outside of the tart, overlapping slightly. Fill in the center with more apricots. 

Bake the tart 50-60 minutes, or until the filling is firm and the pastry a golden brown. Remove from oven and immediately dust with icing sugar. Cool on rack. Serve slightly warm, or at room temperature. 

Linking to Foodie Friday.