Apricot-and-Blueberry Tart

Name: Apricot-and-Blueberry Tart
Cook time: 45 min
Ingredients: 3 tablespoons almond paste; 1/4 cup sugar; 1/2 teaspoon salt; 1 stick unsalted butter, softened; All-purpose flour; 1 large egg, lightly beaten; 1/3 cup milk; 1 1/3 cups milk; 1/4 vanilla bean, split, seeds scraped; 1/3 cup sugar; 2 large eggs; 2 tablespoons cornstarch; 2 3/4 pounds apricots, pitted and quartered; 3/4 pound blueberries (2 cups)

Apricot-and-Blueberry Tart was pinched from <a href="http://www.foodandwine.com/recipes/apricot-and-blueberry-tart" target="_blank">www.foodandwine.com.</a>

"For the boules potlucks, Michel Keller, owner and pastry chef of Restaurant du Village in Chester, Connecticut, makes a big fruit tart using an 18-inch antique pan he inherited from his grandfather. He adapted the recipe to produce the far simpler, 12-inch version here...."

INGREDIENTS

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3 tablespoons almond paste

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1/4 cup sugar

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1/2 teaspoon salt

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1 stick unsalted butter, softened

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All-purpose flour

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1 large egg, lightly beaten

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1/3 cup milk

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1 1/3 cups milk

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1/4 vanilla bean, split, seeds scraped

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1/3 cup sugar

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2 large eggs

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2 tablespoons cornstarch

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2 3/4 pounds apricots, pitted and quartered

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3/4 pound blueberries (2 cups)

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