Apricot Tart

Name: Apricot Tart
Total time: PT0D0H0M
Yield: makes 2 9'' tarts
Ingredients: 2 1 ⁄ 4 cups flour; 1 ⁄ 2 cup sugar; pinches salt; 3 ⁄ 4 cup plus 2 tbsp. butter, cut into pieces; 1 egg plus 1 egg yolk, lightly beaten; 1 tsp. vanilla extract; 1 tsp. fresh lemon juice; 1 ⁄ 2 vanilla bean, split lengthwise; 1 ⁄ 2 cup sugar; 2 cups crushed amaretti cookies; 2 1 ⁄ 2 lb. fresh apricots, halved and pitted; 1 tbsp. butter, softened; 4 tbsp. chopped pistachios; 1 egg

Serves
makes 2 9'' tarts

BEATRIZ DA COSTA

This recipe starts with pasta frolla ("soft dough") from Carol Fields's The Italian Baker (HarperCollins, 1985).

Ingredients

FOR THE PASTRY:

2 ¹⁄₄ cups flour
¹⁄₂ cup sugar
pinches salt
³⁄₄ cup plus 2 tbsp. butter, cut into pieces
1 egg plus 1 egg yolk, lightly beaten
1 tsp. vanilla extract
1 tsp. fresh lemon juice

FOR THE FILLING:

¹⁄₂ vanilla bean, split lengthwise
¹⁄₂ cup sugar
2 cups crushed amaretti cookies
2 ¹⁄₂ lb. fresh apricots, halved and pitted
1 tbsp. butter, softened
4 tbsp. chopped pistachios
1 egg

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Instructions

Step 1

Mix together flour, sugar, and salt in a large bowl. Cut in butter with a pastry cutter or 2 knives until mixture resembles coarse cornmeal. Combine eggs, vanilla, and lemon juice in a bowl, then add to flour mixture. Turn out onto a floured surface and knead until dough holds together. Wrap in plastic and refrigerate for 1 hour.

Step 2

Scrape seeds from vanilla bean into sugar in a bowl. Discard the pod. Stir sugar and set aside for 1 hour.

Step 3

Preheat oven to 400°. Roll out dough into 2 12'' rounds on a floured work surface, place on 2 cookie sheets, and spread amaretti on top, leaving a 2'' border. Arrange apricots, cut side up, over amaretti, dot with butter, dust with 1 tbsp. vanilla sugar, and sprinkle with pistachios. Fold over edges.

Step 4

Lightly beat egg with 1 tbsp. water. Brush crusts with egg wash; dust tarts with 2 tbsp. vanilla sugar (save extra for another use); bake until crusts are golden, 20–25 minutes.

Mix together flour, sugar, and salt in a large bowl. Cut in butter with a pastry cutter or 2 knives until mixture resembles coarse cornmeal. Combine eggs, vanilla, and lemon juice in a bowl, then add to flour mixture. Turn out onto a floured surface and knead until dough holds together. Wrap in plastic and refrigerate for 1 hour.
Scrape seeds from vanilla bean into sugar in a bowl. Discard the pod. Stir sugar and set aside for 1 hour.
Preheat oven to 400°. Roll out dough into 2 12'' rounds on a floured work surface, place on 2 cookie sheets, and spread amaretti on top, leaving a 2'' border. Arrange apricots, cut side up, over amaretti, dot with butter, dust with 1 tbsp. vanilla sugar, and sprinkle with pistachios. Fold over edges.
Lightly beat egg with 1 tbsp. water. Brush crusts with egg wash; dust tarts with 2 tbsp. vanilla sugar (save extra for another use); bake until crusts are golden, 20–25 minutes.