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updated: 7/12/2011 4:01 PM

Apricot Normandy Tart

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  • Apricot tart by Chef Michael Maddox at Le titi de Paris restaurant in Arlington Heights.

       Apricot tart by Chef Michael Maddox at Le titi de Paris restaurant in Arlington Heights.
    Bill Zars | Staff Photographer

 

Pate Sucre

8 ounces unsalted butter, softened

2 tablespoons sugar

1 egg

teaspoon salt

1 pound pastry flour, sifted

2-3 tablespoons water

Filling

3 eggs

1 cups sugar

cup cake flour, sifted

cup butter, melted

1 teaspoon vanilla extract

8 apricots, peeled and diced or sliced

For the crust: In the work bowl of a stand mixer with the paddle attachment, mix softened butter with egg until well combined.

In a separate bowl, mix the sugar, flour and salt; add to mixer bowl and work gently until a "ball" forms. Remove dough from the bowl and allow to rest 1 to 2 hours.

For the filling: Heat oven to 300 degrees.

In a large bowl, whisk sugar into eggs; add vanilla. Add sifted flour, then add melted butter while whisking.

To assemble: Split dough in to equal halves. Pat half the dough into a 12-inch tart pan with removable bottom. Freeze remaining dough for later use.

Layer the apricots into the shell. Pour filling over the mixture and bake 25-30 minutes or until set and lightly colored.

Sprinkle with powdered sugar, allow to cool.

Serves eight to 10.

Chef Michael Maddox, Le Titi de Paris, Arlington Heights

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