Tarte Bergere Aux Abricots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cklive20, Pdate | 1 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 1/2 | c | Sugar |
| 1 | t | Baking powder |
| 1/2 | t | Salt |
| 12 | T | Unsalted butter, 1 1/2 |
| sticks | ||
| 3 | Eggs | |
| 3 | lb | Ripe apricots |
| 3/4 | c | Sugar |
| 6 | T | All-purpose flour |
| 1 | Pinches salt | |
| 6 | Eggs | |
| 1 1/2 | c | Heavy whipping cream |
| 2 | t | Vanilla extract |
| One, 10-inch round pan | ||
| 2 inches deep | ||
| buttered |
INSTRUCTIONS
Set a rack in the lower third of the oven and preheat to 350 degrees. For the dough, combine flour, sugar, baking powder and salt in the bowl of a food processor and pulse to mix. Cut butter into 12 pieces and add. Pulse repeatedly until butter is mixed in finely. Add eggs and continue to pulse until dough forms a ball. Wrap and chill dough while preparing filling. Rinse, stem, halve and pit the apricots. Combine the sugar, flour and salt in a mixing bowl and whisk to mix. Whisk in the eggs, two at a time, then whisk in the cream and vanilla. Cut off 2/3 of the dough. Roll it on a floured surface and use it to line the prepared pan. Trim dough even with top rim of pan. Arrange the apricot halves, skin side down, slightly over-lapping, and in concentric circles, in the dough-lined pan. Pour the cream and egg mixture over the apricots. For the top crust, roll remaining dough to a 8 by 10-inch rectangle and cut into ten 3/4-inch by 10-inch strips. Arrange 5 strips on the filling, then arrange another 5 strips diagonally to the first ones to form a lattice. Trim ends of dough even with rim of pan. Bake the tart for about 1 hour, until the pastry is baked through and the filling is set. Plunge the point of a thin knife into the center of the tart, it should emerge fairly clean. Cool the tart on a rack and serve it at room temperature. Yield: one 10-inch tart, about 10 servings. Converted by MC_Buster. Per serving: 5571 Calories (kcal); 314g Total Fat; (50% calories from fat); 102g Protein; 590g Carbohydrate; 2545mg Cholesterol; 2349mg Sodium Food Exchanges: 21 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 58 Fat; 17 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9354 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 8293
Calories From Fat: 2277
Total Fat: 258.4g
Cholesterol: 2285.9mg
Sodium: 2814.7mg
Potassium: 17078.9mg
Carbohydrates: 1435g
Fiber: 110.7g
Sugar: 980.9g
Protein: 151.4g