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Рецепт Tarte Bergere Aux Abricots
by Global Cookbook

Tarte Bergere Aux Abricots
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  Порций: 10

Ингредиенты

  • 3 c. all-purpose flour
  • 1/2 c. sugar
  • 1 tsp baking pwdr
  • 1/2 tsp salt
  • 12 Tbsp. unsalted butter - (1 1/2 sticks)
  • 3 lrg Large eggs
  • 3 lb ripe apricots
  • 3/4 c. sugar
  • 6 Tbsp. all-purpose flour
  • 1 pch salt
  • 6 lrg Large eggs
  • 1 1/2 c. heavy whipping cream
  • 2 tsp vanilla extract

Инструкции

  1. Butter a 10-inch round, 2-inch deep pan. Set a rack in the lower third of the oven and preheat to 350 degrees.
  2. For the dough, combine flour, sugar, baking pwdr and salt in the bowl of a food processor and pulse to mix. Cut butter into 12 pcs and add in. Pulse repeatedly till butter is mixed in finely. Add in Large eggs and continue to pulse till dough forms a ball. Wrap and refrigeratedough while preparing filling.
  3. Rinse, stem, halve and pit the apricots. Combine the sugar, flour and salt in a mixing bowl and whisk to mix. Whisk in the Large 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 mix over the apricots.
  4. 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 create a lattice. Trim ends of dough even with rim of pan.
  5. Bake the tart for about 1 hour, till 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. Cold the tart on a rack and serve it at room temperature.
  6. This recipe yields one 10-inch tart, about 10 servings.