Apricot Crème Fraîche Tart

Welcome back!

Today we have an interesting fruity dessert: an apricot crème fraîche tart! Honestly, we made this because we had these two main ingredients lying around, but the flavor combination is great, which goes to show that you can really just throw a couple things together to make something delicious. It's also quite easy to make, just a bowl and a whisk is enough! This recipe was adapted from a Bon Appetit recipe that used raspberries instead of apricots.

Apricot Crème Fraîche Tart

Makes an 11" tart

Ingredients:

Batter:

1 stick (1/2 cup) butter, softened
1/4 cup sugar
1/4 teaspoons salt
3 eggs
1/2 teaspoon vanilla extract
1 cup flour

Custard:

1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup crème fraîche

And of course:

8 apricots, sliced

Directions:

Prepare the batter:

Using a hand or stand mixer, cream the butter with the sugar and salt until smooth.
One at a time, add in the eggs and mix until even.
Add the vanilla and flour and mix until even.

Prepare the custard by mixing all the ingredients together evenly.
Take the pan and grease the pan entirely - don't forget the sides!
Pour the batter in the pan and spread onto the sides.
Pour the custard on top.
Arrange the sliced apricots on top.
Bake in the oven at 375°F for 35 minutes. If you think the edge is getting too dark, cover it.

We feel that the most interesting part of this tart is the two distinct textures that you have. The crème fraîche gives you a nice and smooth texture while the crust is very cake-y, almost like a madeleine. Crème fraîche itself is interesting; it's like sour cream, but it's not so sour, and the fat content is higher. We'd say it's actually quite like yogurt.

-Chefpo

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