(TARTE D'ABRICOTS AU MIEL ET AUX AMANDES)
In early summer, apricots are abundant in Provence; here, we've called for canned apricots, which are always available.
Recipe information
Yield
Serves 12
Ingredients
Preparation
Step 1
Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Whisk yolks, 3 tablespoons sugar and cornstarch in bowl to blend. Gradually whisk milk mixture into yolk mixture. Return to pan. Whisk over medium heat until custard thickens and boils, about 2 minutes. Transfer to bowl; cool. Discard vanilla bean. (Can be made 2 days ahead. Cover; chill.)
Step 2
Preheat oven to 400°F. 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; fold in and press, forming double-thick sides. Freeze crust until firm, about 20 minutes. Bake until light golden, about 20 minutes. Cool. Maintain oven temperature.
Step 3
Finely grind almonds and powdered sugar in processor. Add 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.
Step 4
Bake tart until filling is set and golden, about 45 minutes. Remove from oven. Drizzle honey over. Return to oven for 3 minutes. Cool completely in pan.
