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