Apricot Tart



1 recipe pate brisee (store-bought or homemade) for a 9-inch tart
1/2 cup blanched almonds, finely ground
1/2 cup plus 2 tsp sugar
1 1/2 to 2 pounds fresh apricots, rinsed, cut in halves, and pitted
2 tsp honey
3 tbsp slivered almonds, lightly toasted
Creme fraiche (optional)

Serves 8 (makes one 9-inch tart)


Preheat the oven to 400 degrees. On a lightly floured surface roll the dough to an 11-inch round. Transfer to an 9-inch fluted tart pan with a removable bottom. Prick the dough lining the bottom of the pan with a fork. Cover and chill for 10 minutes. Remove from the oven and reduce the temperatures to 375 degrees. In a food processor, combine the blanched almonds and 1/4 cup sugar and pulse just until the almonds are finely ground. Spread the mixture evenly over the bottom of the tart. Place the apricot halves, cut side down, on top, slightly overlapping. Drizzle with honey, place in the oven, and bake for 40 minutes or until the crust is lightly browned. Remove from the oven and sprinkle with the slivered almonds and 2 teaspoons of sugar. Serve warm or at room temperature with slightly sweetened creme fraiche, if desired. Variation: Other wonderful fruit tart options included peaches (or a mix of peaches and nectarines) with pistachio nuts instead of almonds, plums with lemon zest and cherries or Italian plums with a dash of cinnamon.