Tarte Bergere Aux Abricots

The true doctrine [of the call to gospel ministry] is that no man, whether young or old, rich or poor, learned or unlearned, should presume to dispense the mysteries of Christ without the strongest of all possible reasons for doing so – the imperative, invincible call of God. No one is to show cause why he ought not to be a minister; he is to show cause why he should be a minister. His call to the sacred profession is not the absence of a call to any other pursuit; it is direct, immediate, powerful, to this very department of labor. He is not here because he can be nowhere else, but he is nowhere else because he must be here.

James Thornwell

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.

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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