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Tarte Bergere Aux Abricots

Type: Fruit
Courses: Dessert
Serves: 10 people

Recipe Ingredients

  Sweet Pastry Dough
3 cups 187g / 6.6ozAll-purpose flour
1/2 cup 99g / 3.5ozSugar
1 teaspoon 5mlBaking powder
1/2 teaspoon 2.5mlSalt
12 tablespoons 180mlUnsalted butter - (1 1/2 sticks)
3 tablespoons 45mlEggs (large)
  Filling
3 lbs 1362g / 48ozRipe apricots
3/4 cup 148g / 5.2ozSugar
6 tablespoons 90mlAll-purpose flour
1   Salt
6   Eggs (large)
1 1/2 cups 355mlHeavy whipping cream
2 teaspoons 10mlVanilla extract

Recipe Instructions

Butter a 10-inch round, 2-inch deep pan. Set a rack in the lower third of the oven and preheat to 350 degrees.

For the dough, combine flour, sugar, baking powder and salt in the bowl of a food processor and pulse to mix. Cut butter into 12 pieces and add. Pulse repeatedly until butter is mixed in finely. Add eggs and continue to pulse until dough forms a ball. Wrap and chill dough while preparing filling.

Rinse, stem, halve and pit the apricots. Combine the sugar, flour and salt in a mixing bowl and whisk to mix. Whisk in the eggs, two at a time, then whisk in the cream and vanilla. Cut off 2/3 of the dough. Roll it on a floured surface and use it to line the prepared pan. Trim dough even with top rim of pan. Arrange the apricot halves, skin-side down, slightly over-lapping, and in concentric circles, in the dough-lined pan. Pour the cream and egg mixture over the apricots.

For the top crust, roll remaining dough to a 8- by 10-inch rectangle and cut into ten 3/4-inch by 10-inch strips. Arrange 5 strips on the filling, then arrange another 5 strips diagonally to the first ones to form a lattice. Trim ends of dough even with rim of pan.

Bake the tart for about 1 hour, until the pastry is baked through and the filling is set. Plunge the point of a thin knife into the center of the tart, it should emerge fairly clean. Cool the tart on a rack and serve it at room temperature.

This recipe yields one 10-inch tart, about 10 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9354) - from the TV FOOD - NETWORK

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