I subscribe to Saveur magazine and get a regular email feed of interesting recipes as well as the magazine. Fruit tarts always appeal to me and my local grocer had some lovely apricots. Since my family was off on summer adventures, I made a half-recipe which turned out to be just right. I had no potato flour, so I used all regular flour and mixed the almond meal into the crust instead of sprinkling it over the dough. This smallish tart turned out perfectly and there was even a bit leftover for an appreciative boy when he arrived home from his travels!
1 cup flour
1/4 cup sugar
4 tablespoons butter
1/2 teaspoon baking powder
a pinch of salt
1/2 cup almond meal
5 large apricots, halved and pitted
1/4 cup apricot jam
2 tablespoons sliced almonds, lightly toasted and chopped
Let the butter soften to room temperature and then mix the butter, flour, baking powder, salt, egg and almond meal together until crumbly.
Make the dough into a flat disk, cover and refrigerate for half an hour.
Press the dough into a small tart pan and arrange the apricot halves on top.
Bake for 25-30 minutes at 425˚F (220˚ C) until the crust is golden brown and the fruit is tender.
Let cool and then spread apricot jam over the top and garnish with almonds.
Extra-delicious if you serve with whipped cream!
Kaya teapot in Aqua. Serve a slice of apricot tart with tea!