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Receta Apricot Tart With Honey And Almonds ...
by Global Cookbook

Apricot Tart With Honey And Almonds ...
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Ingredientes

  • 2/3 c. whole lowfat milk
  • 1 piece vanilla bean - (2" long) split lengthwise
  • 2 lrg egg yolks
  • 3 Tbsp. sugar
  • 1 Tbsp. cornstarch Pastry Crust Dough (see recipe) (1 dough disk)
  • 1/2 c. blanched whole almonds
  • 1/3 c. powdered sugar
  • 1/4 c. unsalted butter - (1/2 stick) room temperature
  • 1 lrg egg
  • 1 tsp almond extract
  • 1 pch salt
  • 3 can unpeeled apricot halves in heavy syrup well liquid removed (15 1/4 ounce ea),
  • 3 Tbsp. honey

Direcciones

  1. Pour lowfat milk into small saucepan. Scrape in seeds from vanilla bean; add in bean. Bring to simmer. Remove from heat. Whisk yolks, 3 Tbsp. sugar and cornstarch in bowl to blend. Gradually whisk lowfat milk mix into yolk mix. Return to pan. Whisk over medium heat till custard thickens and boils, about 2 min. Transfer to bowl; cold. Throw away vanilla bean. (Can be made 2 days ahead. Cover; chill.)
  2. Preheat oven to 400 degrees. Roll out pastry on floured surface to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Press crust into pan. Trim edges to 1/2-inch overhang; mix in and press, forming double-thick sides. Freeze crust till hard, about 20 min. Bake till light golden brown, about 20 min. Cold. Maintain oven temperature.
  3. Finely grind almonds and powdered sugar in processor. Add in cooled custard; blend using on/off turns. Blend in butter, then whole egg, extract and salt. Pour into crust; smooth top. Arrange apricot halves, round-side up, atop filling.
  4. Bake tart till filling is set and golden brown, about 45 min. Remove from oven. Drizzle honey over. Return to oven for 3 min. Cold completely in pan.
  5. This recipe yields 12 servings.
  6. Comments: In early summer, apricots are abundant in Provence; here, we've called for canned apricots, that are always available.
  7. Description: "(Tarte D'Abricots Au Miel Et Aux Amandes)"