Apricots “linzer” tart.

Apricots season is short! They are such wonderful summer fruit, I especially like their acidity! Today I made a “linzer apricots tart”. The recipe came from Mercotte, my favorite french pastry blogger: Thank you very much for sharing such amazing recipes…

In a mixer, using the paddle attachment, beat 75 gr of butter with 75 gr of sugar until creamy. Add 50 gr of hazelnut flour and mix. Add one egg , mix then add 125 gr of flour with 5 gr of baking powder, and mix until just combined. Flatten between 2 sheets of parchment paper and chill in the refrigerator. After a few hours, roll the dough in a pan and keep the leftover for the strips.

While it rest, cook the apricots with sugar & vanilla to make a “compotée”. (Of course, you can also use jam…it’s easier!). Let it cool and fill the crust with a layer of apricot’s sauce.

Lay the dough strips across the tart to create the lattice. The dough is very fragile…so be delicate! Place the tart into the fridge for thirteen minutes . Pre-heat the oven to 350°F(180°C). Before baking, brush the crust and lattice with an egg wash. If desired, sprinkle the crust with almond’s flake then bake the pie for 45/50 minutes.