My parents in law were here last week which means I basically got a nice little stay-cation. They entertain Margot, make our food and even did my laundry..If you follow me on instagram you may have noticed that Julian and his dad even built Margot the sweetest playlet in outback yard, which I am still all heart-eyed over.
While they were here Julian’s mom made us a tummy apricot tart. I was SO easy and she just whipped it up like it was nothing so I wanted to share it with you guys!
Marilyne (Julian’s mom) was born & raised in France, so, she knows pastries. They grew up together, they are best friends and much to everyones delight, they often show up at parties together. Much to MY delight she has informed me in the past that, really, making a pastry crust isn’t worth all of the hassle on a regular basis and the frozen ones are actually pretty great. YES! Free pass to make things easy! We Americans love that. I have also come to learn that over seas they actually have better flour and butter (etc..) which is why their pastries are soooo melt-in-your-mouth-flaky like little pieces of heaven. SO, if you haven’t been and you get the chance – go to France and eat your weight in pastries. Until then – you can use this super easy recipe to tide you over.
NOTE: Your tart is only going to be as sweet as your fruit is ripe. So be sure to use nice ripe apricots.
14-16 ripe apricots
1 pack of 2 frozen pastry crusts thawed to room temp
2 tsp vanilla
1/2 cup granulated sugar (in two 1/4 cup portions)
5 oz. Creme fraiche
**we got it at Trader Joes, I think whole foods has it as well.**
Butter to grease pan
1) Preheat oven to 400 degrees.
2) Grease tart pan with butter
3)Unroll pastry crust and lay into tart pan with removable bottom, we needed to use both crusts to fit the pan (notice the seam) Just make sure you mend that seam together well.
4)Using a fork jab some holes in the crust to keep it from bubbling up. (see photo above)
5)Slice apricots in half and remove the pit
6)Arrange the apricots cut side down in a circular fashion in the tart pan.
7) In a medium bowl mix using a fork the 3 eggs, vanilla 1/4 cup sugar and the creme fraiche.
8) Pour the mixture over the apricots and into the pan until it is just under the top – don’t over fill.
9) Bake in 400 degree oven for 10 minutes.
10) Reduce heat to 350 degrees and sprinkle remaining 1/4 cup sugar on top – cook for 15 more minutes until browned and set.
11)Let cool for 10-15 min and remove from tart pan ( OK if you need to leave bottom portion on) and allow to cool completely.
Serve at room temperature with any toppings you like!
We had some extra ingredients so we made a baby apricot tart and a little blueberry tart as well just because they are cute.