Verlet's Apricot Tart

Name: Verlet's Apricot Tart
Ingredients: 8 tablespoons (4 ounces; 12 g) unsalted butter, melted and cooled; 1/2 cup (100 g) sugar; 1/4 teaspoon pure almond extract; 1/4 teaspoon pure vanilla extract; 1/2 teaspoon fine sea salt; 1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour; 2 tablespoons finely ground unblanched almonds; 1/2 cup (25 cl) crème fraîche or heavy (whipping) cream; 1 large egg lightly beaten; 1/2 teaspoon pure almond extract; 1/2 teaspoon pure vanilla extract; 2 tablespoons full-flavored honey, such as lavender; 1 tablespoon superfine flour, such as Wondra; About 1 1/2 pounds (750 g) fresh apricots, pitted and halved (do not peel); Confectioners' sugar, for garnish

Verlet's Apricot Tart was pinched from <a href="http://www.epicurious.com/recipes/food/views/Verlets-Apricot-Tart-101800" target="_blank">www.epicurious.com.</a>

"(TARTE ABRICOT VERLET) Verlet is a tiny tea and coffee shop that also serves good homemade pastries. Anyone who loves apricots will love this simple, homey pie. Be sure to use fresh, not canned, apricots...."

INGREDIENTS

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8 tablespoons (4 ounces; 12 g) unsalted butter, melted and cooled

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1/2 cup (100 g) sugar

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1/4 teaspoon pure almond extract

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1/4 teaspoon pure vanilla extract

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1/2 teaspoon fine sea salt

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1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour

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2 tablespoons finely ground unblanched almonds

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1/2 cup (25 cl) crème fraîche or heavy (whipping) cream

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1 large egg lightly beaten

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1/2 teaspoon pure almond extract

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1/2 teaspoon pure vanilla extract

•

2 tablespoons full-flavored honey, such as lavender

•

1 tablespoon superfine flour, such as Wondra

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About 1 1/2 pounds (750 g) fresh apricots, pitted and halved (do not peel)

•

Confectioners' sugar, for garnish

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