Tarte bergere aux abricots

1 servings

Ingredients

Quantity Ingredient
3 cups All-purpose flour
½ cup Sugar
1 teaspoon Baking powder
½ teaspoon Salt
12 tablespoons Unsalted butter; (1 1/2 sticks)
3 larges Eggs
3 pounds Ripe apricots
¾ cup Sugar
6 tablespoons All-purpose flour
1 Pinches salt
6 larges Eggs
1½ cup Heavy whipping cream
2 teaspoons Vanilla extract
One; (10-inch) round pan,
; 2 inches deep,
; buttered

Directions

SWEET PASTRY DOUGH

FILLING

EQUIPMENT

Set a rack in the lower third of the oven and preheat to 350 degrees.

For the dough, combine flour, sugar, baking powder and salt in the bowl of a food processor and pulse to mix. Cut butter into 12 pieces and add. Pulse repeatedly until butter is mixed in finely. Add eggs and continue to pulse until dough forms a ball. Wrap and chill dough while preparing filling.

Rinse, stem, halve and pit the apricots. Combine the sugar, flour and salt in a mixing bowl and whisk to mix. Whisk in the eggs, two at a time, then whisk in the cream and vanilla. Cut off ⅔ of the dough. Roll it on a floured surface and use it to line the prepared pan. Trim dough even with top rim of pan. Arrange the apricot halves, skin side down, slightly over-lapping, and in concentric circles, in the dough-lined pan. Pour the cream and egg mixture over the apricots.

For the top crust, roll remaining dough to a 8 by 10-inch rectangle and cut into ten ¾-inch by 10-inch strips. Arrange 5 strips on the filling, then arrange another 5 strips diagonally to the first ones to form a lattice.

Trim ends of dough even with rim of pan.

Bake the tart for about 1 hour, until the pastry is baked through and the filling is set. Plunge the point of a thin knife into the center of the tart, it should emerge fairly clean. Cool the tart on a rack and serve it at room temperature.

Yield: one 10-inch tart, about 10 servings.

Converted by MC_Buster.

Per serving: 5571 Calories (kcal); 314g Total Fat; (50% calories from fat); 102g Protein; 590g Carbohydrate; 2545mg Cholesterol; 2349mg Sodium Food Exchanges: 21 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 58 Fat; 17 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9354 Converted by MM_Buster v2.0n.

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