“Tarte d’Abricots” with Orange Blossom and Honey

Name: “Tarte d’Abricots” with Orange Blossom and Honey
Cuisine: French
Ingredients: 9 tbsp (125 g) cold unsalted butter; ice-cold water; ½ cup (60 g) confectioners’ sugar; 1 tbsp cornstarch; Pinch of salt; 2 large egg yolks, plus 1 whole egg; 3 tbsp sliced almonds, lightly toasted in a dry skillet; 1 tsp orange blossom water; ¼ cup (50 g) superfine sugar; ½ cup (75 g) almond flour (from the organic store) or finely ground almonds; ¾ cup (125 g) whole blanched almonds; 1 cup (125 g) all-purpose flour; 1 vanilla bean, split and seeds scraped; 3 tbsp (50 g) unsalted butter, at room temperature; 3 tbsp honey; about 10 fresh apricots, halved and pitted; ½ cup plus 2 tbsp (150 ml) whole milk

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

A somewhat elaborate pie, but the result justifies the effort, so it’s okay.

In the Provence region there’s usually an abundance of apricots in summer, and Georges will sometimes, quietly, while we’re still sleeping, leave a handful of apricots on our breakfast table after he bikes his morning rounds in the orchard.

Ingredients

For the Dough

1 cup (125 g) all-purpose flour
½ cup (75

Europe
France
Cake
Summer
Breakfast
Pie
Vegetarian
Provence
Mediterranean

Method

Make the dough: In the bowl of a food processor, combine the flours, sugar, and salt, and pulse briefly to combine. Add the cold butter and pulse to combine. Add a few drops of ice-cold water until the dough just sticks together. Don’t process for too long, or the dough will become tough; you want it nice and crumbly. Form a flat round slab with dough and wrap in plastic. Refrigerate for at lea