1 unbaked "Perfect Ten" Tart Crust
(see separate recipe)
4 cups halved and pitted apricots
(fresh or frozen/defrosted)
3 tablespoons unbleached white flour
cup ground almonds
1 teaspoon vanilla extract
teaspoon almond extract
1 cup thinly sliced almonds
Preparation Time: 1 1/4 hours (20 minutes of work, including crust)
The next time fresh apricots are at their peak, buy extra and freeze them.
(Cut them in half and remove the pits first.) Then you can enjoy this elegant dessert any time of year. Once you've made the crust, assembling the rest of the tart is a breeze.
If you are using frozen apricots, defrost them first.
Prepare the Perfect Ten crust, and fit it into a 9- or 10-inch tart pan.
Place the tart pan on a baking tray for easy handling.
Place the eggs and sugar in a medium-sized bowl, and whisk together until light and fluffy. Gradually sprinkle in the flour, salt, ground almonds, milk or cream, and extracts. Keep whisking for a minute or two, or until everything is incorporated. Pour this mixture over the apricots, and sprinkle the top with thinly sliced almonds.