Apricot Tart

Summer brings an abundance of fruits and berries to our tables, and suddenly desserts are so much more fun and exciting. I tend to get carried away and buy a lot of variety and always keep an eye out for produce that is not readily available year round. The season for fresh apricots is short and so I couldn't resist getting some. A little smaller than a peach with a golden, slightly fuzzy skin, it worked it's magic and sent me into the kitchen with renewed fervor.

I love baking tarts and pies, mostly with fruit or sometimes with a fruity flavor- like a key lime pie. They are great as a dessert or simply to nosh on anytime of the day, with or without company. A small dollop of creme fraiche or whipped cream or even a small scoop of vanilla ice cream can make this a very satisfying and memorable dessert.

Recipe for Apricot Tart:

12 oz pate sucree

6 ripe apricots cut into halves, seeds removed

5 tbsp sugar

3 tbsp apricot preserves

Recipe for Pate Sucree (Sweet pastry Dough):

2 1/4 cups AP Flour

1/3 cup powdered sugar

1 egg

1 stick unsalted butter at room temperature

1/4 cup tepid water

1. For the Pastry Dough: Sift the Flour and the powdered sugar into a large bowl. Make a well in the center and add in the egg and butter. Combine this with the tips of your fingers or with a pastry cutter. Add in the water as needed till the dough comes together. Knead gently into a smooth ball, wrap and chill or roll out into a greased tart mould. Weigh out 12 ounces of the dough and freeze the rest to be used later. Once the pastry is rolled out, prick the bottom of the shell with a fork and chill for at least half an hour.

2. For the filling: Preheat the oven to 400 degrees F. Place the apricot halves at the bottom of the tart pan and sprinkle with the sugar. Bake the tart for about 40 minutes. Bring the apricot preserves to a boil and allow it to reduce and thicken. Brush this onto the pie evenly and serve hot or cold with creme fraiche or whipped cream.