With summer, the stone fruits beg to be eaten, made into jam, baked in pies and tarts, added to fruit salad! The beauty of this recipe is that you can use any summer fruit, adapting the recipe as necessary for whatever fruit you choose. I hope you enjoy my recipe!
You will need about 12-18 apricots for the tart, depending on size.
The puree should be made ahead of time and cooled – if it is not cooled, the buttery dough will melt and the tart will not be as pretty as it could be – but it will still taste good!
Preheat oven to 350 F. Place rack for tart pan in lower 1/3 of oven.
12-15 ripe apricots
Make this before you begin the dough – you can make it the day before you plan on serving the tart.
Cut 10-12 apricots in half, removing seeds and any spoiled areas. Add more apricots if necessary. Put into heavy pan with 2-3 T. water; cook apricots in water until tender, stirring so as to make sure apricots do not burn. Cover apricots between stirring to reduce water evaporation. This will take about 10 minutes. Once apricots are soft, add 3 T. white sugar and any spices you may wish to use as flavoring, such as mace or cardamom. Cook in open pan until thickened – another 10 minutes or so. If it does not get too thick, don’t worry about it. Cool thoroughly before placing in tart.
2 c. flour
1/4 t. salt
1/2 c. sugar
12 T (1.5 sticks) unsalted butter
4 egg yolks
Cut butter into small dice; work into flour until resembles coarse meal. Knead into ball in bowl. If dough is crumbly, add a little bit of water (1/4 t. at a time) until you can create a smooth dough. Do not overwork. Cut off about 1/4 to 1/3 of ball. Reshape both into balls; wrap in plastic and let sit at room temperature for about 30 minutes.
4-6 ripe apricots
Cut apricots in half, then cut the halves into quarters. These will be used to top the apricot puree.
Assembling the Tart
Take larger of the two balls of dough, flatten a bit, then mush into a 9-10 inch tart pan (one with a removable rim), covering the bottom and up the sides.
Use about 1/3 to 1/2 c. apricot preserves (I microwave mine a bit to make it easier to spread) and spread in a thin layer on top of dough.
Pour apricot puree over the jam, spreading evenly. Place sliced apricots on top of puree in a pretty pattern, or randomly. Just try to cover the top of the tart evenly so it will look nice.
Take smaller ball of dough and break off small pieces and place them evenly over the top of the tart.
Bake at 350 F for about 60-75 minutes. At 60 minutes, check it. If you use a convection oven, check it at 45-50 mins.
Very good served warm, at room temperature, with a bit of cream or marscapone or ice cream, or all alone!