You can substitute plums, peaches or nectarines for the apricots in this recipe. It’s important to place the apricot halves cut side up on top of the filling so the juice stays in the fruit and doesn’t leach into the filling, making it soggy. You’ll need an 11-inch fluted tart shell with a removable bottom.
ingredients
Sweet Pastry
Filling
To Assemble
directions
Preheat oven to 350ºF.
Sift flours into food processor. Add butter. Pulse until the mixture is texture of coarse meal. In a medium bowl, mix together sugars, egg, and salt. Add to the processor. Pulse until it just comes together. Form into a disk and wrap in plastic. Chill for 30 minutes in refrigerator.
On a lightly floured surface, roll dough out into a circular shape about 12 to 13 inches in diameter and 1/4-inch thick.
Press circle of dough into a 11-inch fluted tart shell, pierce the bottom a few times with a fork, and freeze 30 minutes.
Bake 30 minutes. Cool on a wire rack.
Whip butter and sugar until light. Add the eggs and then the zest, vanilla, hazelnuts, and flour.
Preheat oven to 350ºF.
Spread filling into the blind baked shell. Put apricots, cut side up, in rings around the top of the filling to cover.
Brush with the melted butter.
Bake tart at 350ºF until filling is set, about 50 minutes.