ABOUT THE RECIPE
The season for fresh apricots -- fleeting though it be -- has arrived. Apricots may remain in the market more than a month, but June is when they are most likely to be at their best.
Finding apricots that combine sunny sweetness with a texture that yields without being soft or mealy can be a challenge.
When you find apricots that feel firm but not hard, and have no hint of green, you may be in luck. Do not shy away from the ones lightly freckled with brown. They may be the sweetest of all.
INGREDIENTS
1 cup all-purpose flour
1 1/2 tablespoons granulated sugar
1/4 teaspoon salt
7 tablespoons cold unsalted butter, in small pieces
3 tablespoons ice water (approximately)
20 fresh apricots, ripe but not soft
2 tablespoons apricot or orange liqueur
1/2 cup good-quality apricot preserves
3 tablespoons light brown sugar.
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
Mix flour, granulated sugar and salt in a bowl. Add all but a tablespoon of butter and, using your fingertips, a pastry blender or two knives, blend butter into flour mixture until coarse and mealy. This can also be done by pulsing in a food processor. Sprinkle water over flour and butter mixture and, using a fork, lightly mix until ingredients begin to cling together and can be formed into dough. If you mixed the butter and flour together in a food processor, transfer them to a bowl to mix water in by hand.
Form dough into a flattened ball and put in the freezer for 10 minutes.
Preheat the oven to 400 degrees.
Roll dough out between sheets of waxed paper and fit into a nine-inch tart pan. Trim edges. Cover pastry with a sheet of foil, weigh with pastry weights or dry beans and bake for 10 minutes, until it looks dry. Take it from the oven and remove the foil and weights.
Pit and quarter apricots and toss with liqueur.
Spread preserves over the bottom of the pastry. Arrange quartered apricots, cut side up, in a pattern on top. Sprinkle brown sugar and dot with bits of the remaining butter.
Put in the oven and bake for about 30 minutes, until the pastry is golden brown and the apricots begin to brown around the edges. Allow to cool to room temperature before serving.
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