Peach and Apricot Tart
Grating pastry dough makes for a beautiful and unique presentation. The combination of peaches and apricots makes this moist and densely flavorful.
- 3 cups all purpose flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1/2 cup half and half, or less, as required
- 3 cups peaches - skins removed, pitted and coarsely chopped
- 3 cups pitted, quartered apricots
- 2 tablespoons fresh lemon juice
- 1 1/3 cup sugar
- 2 tablespoons flour
- 1/3 teaspoon cinnamon
- Confectioner's sugar
Lightly grease a 9-by-13 inch pan or a 10-inch tart pan with cooking spray.
For the dough, place the flour, sugar and salt in the bowl of a food processor. Process for a few seconds to combine ingredients. Add in the butter and process to form a crumbly mixture. Stop the machine and add egg yolk and half-and-half. Process until mixture comes together in a mass (20-40 seconds). Add more half-and-half if required.
Divide dough into one third and two thirds. Chill larger portion for 20 minutes. Freeze remaining portion.
Meanwhile, prepare peaches and apricots. Toss with sugar, flour and lemon juice. Add a couple of tablespoons of brandy to the mixture if you like.
On a well-floured board, roll the larger (chilled) portion of dough out to fit the pan bottom. If any tears appear, simply patch them into the pan and press to fit.
Preheat oven to 350 F.
Mound fruit in pan. With a cheese grater (large holes), shred the reserved frozen dough. Sprinkle or arrange this shredded dough on top of fruit. Place the baking pan on a baking sheet. Bake until top is nicely browned (35-45 minutes) and you can see juices beginning to bubble slightly.
Remove from oven and cool for twenty minutes before dusting with confectioner's sugar.