Apricot, Almond and Brown Butter Tart

Ingredients:

For the tart shell:

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 sticks chilled unsalted butter, diced
5 tablespoons ice water
1/4 teaspoon pure vanilla extract

For the filling:

3/4 cup slivered almonds
2 cups dry white wine
2 cups dried apricots
1 stick unsalted butter
1 vanilla bean, halved lengthwise and seeds scraped
1 3/4 cups confectioners’ sugar
3/4 cup all-purpose flour
1 teaspoon salt
4 large eggs
1/4 teaspoon pure almond extract
Sweetened whipped cream

Method:

1. In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture looks coarse. Add the ice water and vanilla extract, and pulse until the dough comes together.

2. Transfer the dough to a lightly-floured work surface. Flatten it into a disk, and then wrap the disk in plastic. Refrigerate for one hour until the dough firms.

3. Preheat the oven to 180 degrees Celsius.

4. On a lightly-floured work surface, roll out the dough to 40 cm round and nearly a centimetre thick.

5. Transfer the round to a 30 cm fluted tart pan with a removable bottom. Gently press the round over the bottom and up the side. Trim any excess. Refrigerate the tart shell for 20 minutes until it hardens.

6. Remove the tart from the fridge, line it with foil and fill with dried beans or pie weights. Bake for about 50 minutes until the shell starts to brown around the edges. Remove the foil and beans/weights, and bake for about 25 minutes longer until the shell is cooked through. Transfer the shell to a rack and let it cool.

7. Lower the oven temperature to 160 degrees Celsius.

8. Spread the slivered almonds on a large-rimmed baking sheet. Bake in the oven for about six minutes until it is lightly browned. Let it cool.

9. In a medium, non-reactive saucepan, bring the wine to a boil. Add the apricots, cover and simmer over moderate heat for 10 minutes until plumped. Remove from the heat.

10. In a small skillet, cook the butter with the vanilla bean seeds over moderate heat until browned for four minutes.

11. In a food processor, pulse the toasted almonds with the confectioners’ sugar, flour and salt until it is finely grounded. Add the eggs and pulse until they have combined. Add the browned butter and the almond extract, and pulse until smooth.

12. Drain the apricots and pat dry. Pour the almond filling into the tart shell. Place the apricots into the filling in side-by-side circles. Bake the tart for about 50 minutes until the filing is golden brown and set. Transfer to a rack to cool.

13. Cut the tart into wedges. Serve warm or at room temperature, with sweetened whipped cream on top.