Apricot and Nectarine Tart

Name: Apricot and Nectarine Tart
Total time: 3000 s
Yield: Makes one tart, serves 6 servings
Ingredients: For the crust; 1 2/3 cups flour (about 200 grams); 3/4 cup cold butter (about 180 grams); 1 pinch salt; 1 egg; 3 tablespoons granulated sugar; 5 tablespoons cold water; 1 1/3 pounds apricots (about 600 grams); 2 nectarines; 2 tablespoons granulated sugar; 2 small containers apple-apricot sauce; 4-5 tablespoons almond meal; 1 egg for brushing; 2 tablespoons chopped almonds

hélène et la marmelade @helene

Bouzigues, Occitanie, France

A sunny, sweet treat perfect for an afternoon snack.

hélène et la marmelade @helene

Bouzigues, Occitanie, France

A sunny, sweet treat perfect for an afternoon snack.

Saved

Ingredients

50 minutes at 350°F (180°C)

Makes one tart, serves 6 servings

For the crust
1 2/3 cupsflour (about 200 grams)
3/4 cupcold butter (about 180 grams)
1 pinchsalt
1egg
3 tablespoonsgranulated sugar
5 tablespoonscold water
For the filling (prepare the day before)
1 1/3 poundsapricots (about 600 grams)
2nectarines
2 tablespoonsgranulated sugar
2small containers apple-apricot sauce
4-5 tablespoonsalmond meal
1egg for brushing
2 tablespoonschopped almonds

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Steps

50 minutes at 350°F (180°C)

1

In a food processor, combine the flour, cold butter, and salt. Pulse until the mixture resembles coarse crumbs.
2

When the butter is mixed in, add the sugar and pulse briefly. Add the egg, pulse again, then gradually add the 5 tablespoons of cold water while pulsing until the dough comes together.
3

Shape the dough into a ball and chill it in the refrigerator. This dough is very delicate and needs to be chilled before pressing it into the pan by hand.
4

Press the dough into your tart pan and chill again.
5

Cook the apricots with 2 tablespoons of sugar over medium heat for about 5 minutes until softened.
6

Let the apricots cool completely (prepare the day before or in the morning for evening use). If the apricots release a lot of juice, strain them to prevent the crust from getting soggy. (Save the delicious apricot juice!)
7

Spread the almond meal and apple-apricot sauce over the crust.
8

Arrange the sliced apricots and nectarines on top.
9

With the remaining dough, cut strips and lay them in a lattice pattern over the fruit. Brush with beaten egg yolk, being careful not to let it drip over the sides to avoid scrambling. Sprinkle with a little sugar and chopped almonds, then bake for 50 minutes at 350°F (180°C).
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