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Apricot Tart

Source of Recipe

Giovanna


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6278.4

List of Ingredients

12 firm but ripe apricots
1/2 cup apricot jam
2 Tbsp Grand Marnier or orange juice
1/4 cup vanilla sugar
1 11-inch Pate Brisee' tart shell partially baked and cooled (recipe to follow!)


Recipe

Preheat oven to 375.

To peel the apricots bring a large pot of water to boil, immerse the apricots in the water, return to a boil and remove the fruit with a slotted spoon after 30 seconds, or so. When cool enough to handle, peel off the skin. Halve the apricots lengthwise and remove the pits.

To make the glaze, melt the jam with the Grand Marnier or orange juice and strain it.

Sprinkle the vanilla sugar in the bottom of the tart shell. Arrange the apricots, cut side down, in the shell and sprinkle with a bit of additional sugar.

Bake for about 10 minutes, until the sugar melts and the juices begin to run from the fruit. Remove from the oven, brush with the galze. Let cool before serving.

Vanilla Sugar:
1 vanilla bean
3 cups sugar

Split the vanilla bean and put it in a glass jar with a tight fitting lid. Pour in the sugar, put on the lid, and set aside for a week. Shaking jar from time to time. Replenish the jar with more sugar are you use it up.

Pate Brisee:
2 1/2 cups flour
1 tsp salt
1 tsp sugar
2 sticks cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

Put the flour, salt and sugar in the bowl of a food processor. Add the pieces of butter and process for about 10 seconds, or just until the mixture resembles coarse meal. (to mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or hands cut in the butter until the mixture resembles coarse meal.) Add ice water, a little at a time, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds.

Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.

Turn the dough out on to a large piece of plastic wrap and gather into a disk using the plastic wrap to press the dough together. Wrap the dough in the plastic and chill for at least an hour.