Yeasted Apricot Almond Tart
INGREDIENTS
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As we begin our shift into fall, I somehow managed to score some end-of-the-season apricots last week and have baked them into this yeasted tart. It makes for a great brunch offering or afternoon cake with exactly the right amount of yeast, butter, v
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If you fear working with yeast, this may be the recipe for you. The dough comes together very quickly and without any scary temperature testing or guessing. Just combine all the ingredients and about 3 minutes later you’re done. Give it two hours t
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Bench notes:
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- This dough is very wet and sticky. If you have a pastry scraper, use it to scrape the dough into the prepared pan. Or a rubber spatula will work just fine.
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- Adjust the sugar you sprinkle on top of the tart according to the fruit you use. Tart fruit like plums will require more, about 1/4 cup.
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- When yeast dough is set aside to rise, set a timer. One sign of over-proofing is when you press the dough down after the first rising, the gases discharged will have a strong smell of alcohol.
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