Apricot tart brûlée Recipe - Los Angeles Times
It's late afternoon at the farmers market. Shoppers have had a few hours already to load up on white and yellow peaches and nectarines, apricots and three kinds of plums, but still there's a crowd...
Ingredients
- 1 1/4 cups flour
- 1/2 cup toasted blanched almonds, ground fine
- 9 tablespoons sugar, divided
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons (1 1/4 sticks total) cold butter, divided
- 1 egg yolk
- 1 1/2 teaspoons vanilla, divided
- 1 cup plus 2 to 3 tablespoons whipping cream, divided
- 7 to 8 apricots, cut in half and pits removed
- 2 eggs, slightly beaten
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