Cakes and Pastries Recipes - Apricot and Kirsch Tart Recipe

Ingredients

Serves 6:

• 3 eggs

• 4 1/3 oz sugar

• 3/4 cup milk

• 3/4 cup crème fraiche

• 2 tbsp kirsch

• 1 1/8 lb (500 g) apricots

• 2 tbsp flour

• 1/2 oz butter

• 2 1/2 tbsp confectioners' sugar or almond powder

• Pie crust dough

• 3 oz (80g) soft butter

• 6 oz (160g) flour

• 1 pinch salt

• 1 egg yolk

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Method:

1. Prepare the dough: crumble together 3 oz (80g) of butter and 6 oz (160g) of flour. Arrange a circle and make a well in the center, where you will place the salt, egg yolk, and 1 1/2 tablespoons of water. Mix quickly without working it too much. Form the dough into a ball. Chili in the refrigerator for 1 hour.

2. Prepare the filling: whisk together the eggs and the sugar. Add the milk, crème fraiche, and kirsch. Set aside.

3. Wash the apricots, split them in half, and remove the stones. Set aside.

4. Preheat the oven to 450°F/230°C.

5. Roll out the dough on a floured countertop and line a greased tart pan with it. Prick the dough with a fork. Arrange the apricot halves on the tart crust, cut sides down, taking care not to press them close together.

6. Pour the filling over the apricots. Bake for 5 min. Lower the temperature to 390°F/200°C and continue cooking for 30 min.

7. Take the tart out of the oven. Dust with confectioners' sugar or almond powder.