Ingredients
Almond Tart Dough
Adapted from Desserts by the Yard
Ingredients (for two tart shells - you can freeze one for later!)
1 cup almonds, chopped finely
2 1/2 cups all-purpose flour
3/4 cup confectioner’s sugar
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
2 cold large egg yolks
2 tablespoons very cold heavy cream
Tart Filling
Ingredients
Streusel
1/4 cup confectioners’ sugar
1/4 teaspoon baking powder
Pinch of salt
3 tablespoons all-purpose flour
1/4 cup cold unsalted butter, cut into pieces
Filling
1 1/2 pounds ripe apricots, pitted and quartered
6 tablespoons granulated sugar
Pinch of salt
5 tablespoons crème fraîche
Preparation
Tart Directions Preheat oven to 375 degrees F.
In a large bowl, combine the apricot quarters, sugar, and salt. Let stand for about 10 minutes while you make the streusel.
To make the streusel, whisk together the confectioner’s sugar, baking powder, salt and AP flour in a medium bowl. Add the pieces of cold butter, and work into the flour mixture with your fingers or a pastry cutter (you can add a little more flour if the butter gets too soft as you’re working it, but I didn’t find this to be a problem.)
Spread two tablespoons of crème fraîche over the bottom of the pre-baked tart shell. Top with 1/3 of the streusel mixture. Now arrange the apricot wedges in the shell (I tried to make a somewhat decorative pattern.) Dollop the remaining 3 tablespoons of crème fraîche over the apricot wedges, and sprinkle the entire pan with the remaining streusel.
Bake for 30-40 minutes, until the crème fraîche is bubbling and the streusel is golden brown. You can cover the edges of the tart crust with aluminum foil if it starts to get too brown (I did end up doing this.)
Remove to a rack to cool to room temperature, and chill before serving.
