Apricot Tart

I went apricot picking with my father. I was down in Southern California to visit with my people after GRADUATING FROM UCD(!). We must have picked a ton! Bags of golden fruit were delivered to all the church people that could stand having so many apricots in their house.

Then…my people scattered. Parents to the East Coast, Twin 2 lives a few blocks away, and the little bro was out adventuring. (He just graduated from high school. So Proud!)

So I rode off to the library on my shiny silver bike to hunt down some recipes. I decided on Apricot Jam and this Apricot Tart. Enjoy!

Crust

5 tbsp butter, room temp
1⅓ cups  flour
1 tbsp sugar
1 egg
3-5 tbsp cold water

Filling
⅓ cup sugar
⅔ cup almond meal
4 tbsp butter, room temp
1 egg
¼ tsp vanilla extract
¼ tsp almond extract
1 tbsp flour
1½ pounds fresh apricots, pitted and quartered
Confectioners’ sugar for garnish

Combine the butter, flour and sugar  with a pastry blender until crumbly. Mix in egg. Add water a tablespoon at a time and mix until you can gather the dough into a ball (but not too mushy.) Wrap in plastic wrap and refrigerate for 45 minutes.

Pitt and quarter the apricots, set aside. Preheat the oven to 400°F.

Cream the butter, almond meal, and sugar until smooth, add egg, almond and vanilla extracts. Continue beating and add the flour.

Once chilled, roll out the dough and press into a greased tart pan. Pour the almond mixture (frangipane) into the tart shell, using a spatula to smooth. Press the apricots into the frangipane. (I suggest working in a circle from outside to inside (I went inside to outside and it looks a little funny.)

Bake for 30-40 minutes, until the crust is crispy and slightly browned, and the apricots are wrinkled. Cool for 10 minutes, then sprinkle with confectioners’ sugar before serving.