Crust
1 1/2 cups flour
1/2 cup finely ground almonds
1/3 cup brown sugar
1/4 tsp. salt
1 stick butter, chilled and cut into small pieces
1 tsp. vanilla extract
1/4 cup iced water
Place all ingredients except water in food processor and pulse on and off until mixture has “pea sized” pieces of butter, about 5 pulses. Slowly add water and pulse on and off until combined. Do not over process. Roll out on floured board to 12″ diameter and place in a 10″ removable bottom tart pan or in a 9″ pie plate. Crimp edges.
Filling
1/2 cup heavy cream
1/4 cup sugar
2 T. flour
2 tsp. almond extract
2 large egg yolks
1 1/2 lbs. fresh apricots, pitted and halved (about 12 large apricots)
In a bowl, beat the cream, sugar, flour, almond extract and egg yolks. Place apricots cut side down in crust. Pour custard over; bake in 375 degree oven for 30 minutes. Cool for 10 minutes and brush with glaze.
Glaze
1/2 cup apricot preserves
2 T. brandy (optional)
1/2 cup toasted sliced almonds
Heat preserves in small saucepan with the brandy just until warmed through. Brush over the pie and sprinkle with sliced almonds. Chill for 1 hour before cutting into 8 pieces.
Add comment