Apricot Honey Tart
equipment: 9" pan with removable bottom
Crust: unsalted butter for preparing the pan
8 tblsp (4 oz; 120 g) unsalted butter, melted and cooled
1/2 cup (100 g) sugar
1/4 tsp vanilla extract
pinch fine sea salt
1 1/4 cups plus 1 tblsp (180 g) unbleached all-purpose flour
Filling: 1/2 cup (12.5 cl) crème fraîche
1 lg egg, lightly beaten
1/2tsp vanilla extract
2 tblsp raw full-flavored honey, such as lavender
1 tblsp flour
2 tblsp finely ground unblanched almonds
about 1 1/2 lbs (750 g) fresh apricots, pitted and halved (do not peel)
powdered sugar, for garnish
Preheat the oven to 375° (190° C; gas mark 5)
Butter the bottom and sides of the pan and set aside.
Crust: In a large bowl, combine the melted butter and sugar. Add the vanilla, salt, and flour and stir to combine. Do not let the dough form a ball. transfer the dough to the pan and evenly press it onto the bottom and sides. If you don't have a fluted pan (and I didn't) just press it an inch up the sides of the pan. Bake the crust until the dough is slightly puffy and set, about 12 to 15 mins. Sprinkle the almonds on the crust. This will keep the crust from becoming soggy.
Filling: Combine the crème fraîche, egg, vanilla, and honey, whisking to blend. Whisk in the flour. Pour into the crust. Starting just inside the edge of the crust, overlap the halved apricots, cut side up, at a slight angle. Make 2 or 3 rings, working toward the center. Fill the center with the remaining apricots. Place the tart in the center of the oven and bake until the filling is firm and the pastry is a deep golden brow, 50 to 60 mins. the apricots will shrivel slightly. Place on a rack to cool. Sprinkle with powdered sugar just before serving.