I noticed I am always making dessert on Sunday… so I decided to make sunday my “sweet” day 😀
Baking is “sort of” my hobby, I call it “sort of” is because it involved 40% my husband. The main purpose really – is to feed my husband -___-||| He is the one who always push me, “encourage” (more like complaint) and “support” (more like making fun) the whole learning process. But the best thing about him is he never compare me to other people, the goal is to make good food not competition. This is what I love about, I have the freedom and $$$ to make as much dessert as I like… or maybe he care more about the final product than the process… Anyway, he is the first to thank! Thank You FUI!!!!! (especially for the kitchen aid you got me last year…) ^___^
I stray too far away from my topic.. AHEM~
Usually tart is not my favorite, too much spices and lacking the flavor; but a trip to Seattle, WA changed my point of view for tarts. When we hanged out around Pike Place Market in Downtown Seattle on Saturday during our trip, we discover a patisserie full of people – Le Panier. Saturday was raining and gloomy, so we left Pike Place for the day, instead we went to Japanese Garden to take pictures. We returned again on Sunday to Pike Place Market – tired and hungry, Fui was getting frustrated because both of us couldn’t decide on what to eat, so we stepped into this fine cafe without second thought. Fui ordered an almond croissant (boring~) and of course I ordered something different – Apricot Tart! (boring also!) I wanted to try Fig tart, since the one I made was awfully bad, but fig is not in season. No regret in ordering the tart, it was juicy and fragrant, the texture was just right, sweetness of the custard balanced the sourness of the fruit -Overall an A+ for my picky palate.
So today I made an apricot tart to satisfy my craving!!! it turned out pretty good 😀 it’s not as pretty as the one in shop… but Fui likes it, and that is all that matters.
Verlet’s Apricot Tart
(Original Recipe from here)
8 tablespoons (4 ounces; 12 g) unsalted butter, melted and cooled
1/2 cup (100 g) sugar
1/4 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour
2 tablespoons finely ground unblanched almonds
1/2 cup (25 cl) crème fraîche or heavy (whipping) cream
1 large egg lightly beaten
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
2 tablespoons full-flavored honey, such as lavender
1 tablespoon superfine flour, such as Wondra
About 1 1/2 pounds (750 g) fresh apricots, pitted and halved (do not peel)
Confectioners’ sugar, for garnish
Preheat the oven to 350°F (175°C).
Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.
Make the pastry:
In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.
Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. (This will prevent the crust from becoming soggy.)
Meanwhile make the filling:
In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. Whisk in the flour.
Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.
Place the tart pan on a baking sheet. Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. The apricots will shrivel slightly. Remove from the oven and immediately sprinkle with confectioners’ sugar. Place the tart on a rack to cool. Sprinkle again with confectioners’ sugar just before serving.