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Apricot Normandy Tart
Pate Sucre
8 ounces unsalted butter, softened
2 tablespoons sugar
1 egg
½ teaspoon salt
1 pound pastry flour, sifted
2-3 tablespoons water
Filling
3 eggs
1 cups sugar
¼ cup cake flour, sifted
½ 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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