-CRUST-
1 1/4 c All-purpose flour
1/2 ts Salt
3 tb Unsalted butter
2 tb Shortening
4 tb Cold water; up to 6
1 c Sugar
1/3 c Unsalted butter
1 ds Pure vanilla extract
12 Fresh apricots; halved,
-pitted, and
; peeled
1 cup heavy whipping cream, or 1 quart vanilla ice cream
To prepare the crust, put the flour, salt, butter and shortening in a
medium bowl. Using your fingertips, mix the shortening and butter
with the flour to form a coarse meal. Add the water and mix with a
fork just until the dough comes together. Cover the dough in plastic
wrap and set aside for at least 15 minutes.
Meanwhile, preheat the oven to 425 degrees. Put the sugar, butter, and
vanilla in a 10-inch ovenproof saute pan and cook over high heat
until the sugar is golden brown, about 5 minutes. Remove the pan from
the heat and arrange the apricots cut side down in the pan. Place the
pan on the heat again and bring the liquid to a boil.
While the apricot mixture is heating, quickly unwrap the dough and
roll it out into a 12-inch circle on a well-floured work surface.
Drape the crust over the apricots and flute the edges with your
fingertips. Place the pan in the oven and bake until the crust is
golden brown, about 25 minutes. Remove from the oven and let cool for
about 5 minutes. Place a large serving platter on top of the pan and,
using oven mitts, hold the platter and pan together as you turn the
two over, inverting the tart onto the serving platter.
Cut the tart into 8 wedges. If serving the tart with whipped cream,
whip the cream to soft peaks. Serve warm with a dollop of softly
whipped cream or a scoop of vanilla ice cream on top.
Yields
8 servings
