I guess I fell off the horse, or off the wagon, or whatever you want to call it. I'm one day over a week into the new year and my healthy eating attempts have flown the coop. I'm back into my routine of incorporating huge amounts of butter into all that I do in the kitchen. Google Adsense should be thrilled. They can place more ads on my web page, helping those who need to "reduce belly fat".
And I'm back into my routine of using canned apricots in my baking. At least the butter is being equalized (?) by good-for-you fruit.
This sweet little tart will be preceded by filet mignons seasoned with coarse pepper, seared, finished in the oven, and topped with a balsamic reduction and gorgonzola (Maytag Blue, thank you very much). I can't think of a better way to spend a very cold night in St. Paul, Minnesota.
• Tarte aux Abricots •
a tart from Patisserie Lerch in Paris | recipe from Paris Boulangerie Pâtisserie
by Linda Dannenberg
Pâte Brisée au Sucre
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/8 teaspoon baking powder
• 1/2 cup unsalted butter, cut into pieces, very cold
• 1 large egg, beaten
• 1 large egg
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/8 teaspoon baking powder
• 4 tablespoons unsalted butter, softened
• 4 pounds canned apricot halves, well drained and dried with paper towels
• 2 tablespoons sugar
• Confectioners' sugar, for dusting
Pâte Brisée au Sucre: Combine the flour, sugar, and baking powder in a mixing bowl and form a well in the center, or blend in a food processor. Add the butter and cut the mixture together until crumbly. Add the egg and stir the combined ingredients vigorously until the dough comes together, pulsing the mixture if using a food processor. Flatten the dough in a disk shape, wrap it in plastic, and chill for at least 1/2 hour.
Roll the pastry on a lightly floured sheet of wax paper or plastic wrap into a 13-inch circle, about 1/8-inch thick, lightly dusting the pastry with flour as needed. Chill the pastry briefly to make it easier to handle. Carefully invert the pastry, wax paper-side up, to a buttered 10 or 11-inch false-bottomed tart pan. Press the dough to fit the fluted sides of the pan. Carefully peel off the wax paper and trim the edges. You can also fit the pastry into a buttered 9-inch springform pan, forming even sides about 1 1/2-inches high. Refrigerate the pastry shell for at least 1/2 hour.
Filling: Preheat the oven to 400˚F with racks in the lower third and upper third of the oven. In a mixing bowl, whisk together the egg, sugar, and vanilla. Sift the flour and baking powder into the egg mixture, stirring gently with a wooden spoon until just combined. Add the butter and mix just until the batter is smooth. With a spatula, spread this mixture over the bottom and sides of the crust.
Fruit: Arrange the apricot halves over the filling, standing them up with the edges upward in concentric circles, overlapping slightly, to cover the filling completely.
Bake the tart on the lowest oven shelf for 25 minutes, or until the crust is golden brown. Carefully transfer the tart to the top shelf. Sprinkle the apricots with granulated sugar, taking care not to sugar the pastry, or it will become too brown. Bake the tart until the apricots are glazed with gold, about 15 minutes longer. About 5 minutes before the tart is done, prop the oven door slightly ajar with a wooden spoon, so the steam can escape and the pastry doesn't become soggy. Transfer the tart to a wire rack to cool completely.
Just before serving, sprinkle the crust and edges of the tart with confectioners' sugar. Serve at room temperature.