crust
2 1/2 cups flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter
1/2 cup cold coconut oil
1/4 cup cold vodka
1/4 cup cold water
combine the flour, salt and sugar. cut in the butter. then the coconut oil. add vodka and water until it holds together. chill for a couple of hours.
frangipane
1/3 cup sugar
2/3 cup slivered almonds, slightly toasted
6 tablespoons butter
1 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 tablespoons flour
toss the sugar and almonds in the food processor and grind until they are sand like. add the butter. then the egg, vanilla, almond extract. and finally the flour. mix thoroughly.
assemble
preheat the oven to 350f.
roll the chilled dough to 1/8 inch thickness. place into desired pan/s.
fill with pie weights (or parchment and lentils as i did)
bake for about 10 minutes with the weights (or until the crusts are starting to brown).
remove the weights and bake for about 10 minutes more.
allow the crusts to cool.
thinly slice your apricots. i used one per tiny (about 3") tart.
generously spread a layer of filling onto each crust.
arrange the apricots on top.
bake until puffy golden (i'm sorry. i have no idea how long this took. i will update with exact times once i find my notes. or mind.)
so while i was pleasantly surprised by the crust (as the coconut oil was an emergency substitution) and the frangipane was very tasty. the apricots were incredibly tart. nearly inedible tart.
i would either make certain you've found the sweetest apricots ever.
or finish them off with a glaze. perhaps a reduction of apricot jam and brandy?
if all else fails, top them with loads of sweetened cream as my sister did!
