Tuesday, June 1, 2010

Apricot & Peach Cream Tart

Well, it has been awhile. I can't believe two months have passed since I posted anything. I've been busy. The weather has been so nice in Austin, so when I haven't been working I've tried to get outside as much as possible. Plus I have a crappy camera, so I'm also using that as an excuse for the lack of recipes.

A couple of weeks ago at the farmers market, several farmers offered Texas peaches. Peaches in May are unheard of for this Ohio girl. I found one stand with peaches and apricots. Oh my, I love apricots. I bought enough to make a tart. The key to this tart is the incredible butter crust. It reminds me of shortbread cookies, crumbly, buttery and sweet. This has been my go to tart crust for years, it is nice baked and stuffed with fruit or lemon curd. You can do many things with this crust. So if you don't like apricots and peaches (and really who doesn't?), at least try the crust.

Apricot & Peach Cream Tart

Crust Ingredients:

1 + 1/2 C. all purpose flour
1/4 C. sugar
1/2 C. butter, cut into cubes
1 egg yolk
1/2 t. vanilla
pinch salt

Place all ingredients into a food processor and whirl it up until the dough is a uniform, crumbly consistency. Press into the bottom and up the sides of a tart pan with a removable bottom. Par bake at 325 for 25 minutes or until golden brown in color. Remove from oven and prepare filling.

crust, prior to baking

Tart Filling:

3 - 4 peaches, peeled and sliced
10 apricots, pitted and sliced
1/2 C. sugar
1/4 C. brown sugar
3 large eggs
1 C. sour cream
1/4 t. cinnamon
1/4 t. nutmeg
1/4 C. chopped almonds

Combine eggs, sour cream and 1/4 cup of the sugar. Beat well and pour into the par baked tart crust. In another bowl gently combine the fruit, remaining sugars, cinnamon and nutmeg. Spread over the top of the tart and scatter the chopped almonds on top.

tart, prior to baking

tart, after baking

Bake at 325 for 45 - 50 minutes or until the custard looks done. Allow the tart to cool for at least an hour and remove the sides of the tart pan. Serve immediately.

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