• 1 cup flour
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter diced
• 1 egg
• 1/4 cup heavy cream
• 1 lb apricots, pitted and cut into quarters
• 1/3 cup apricot jam
• 2 tablespoons cornstarch
• 2 tablespoons vanilla sugar
• powdered sugar

Instructions for the crust:

1. Preheat oven to 400 F.
2. Using a pastry cutter, combine flour, sugar, salt, and diced butter in a large bowl.
3. Mix to form course crumbs.
4. Whisk together egg and heavy cream in a small bowl and gradually add to flour mixture until the dough comes together.
5. Place a large piece of plastic wrap on the counter, and place the dough mixture onto it.
6. Wrap completely and press into a disc shape.
7. Refrigerate overnight, or for at least a few hours.
8. Roll out the dough and place in an 11" deep tart dish lined with parchment.
9. Place another piece of parchment on the top of the tart shell and generously fill with pie weights or dried beans. *This will prevent the crust from puffing up!
10. Blind bake for 20 minutes until the edges are lightly browned.
11. Remove the parchment and weights and let tart cool while prepping the fruit.

Instructions for the fruit:

1. Mix apricot jam and cornstarch in a small bowl.
2. Evenly spread the mixture over the bottom of the tart shell.
3. Place the sliced apricots in a circular pattern, packing them in tightly as they will shrink when baked.
4. Sprinkle vanilla sugar over fruit.
5. Bake for another 20 minutes, until the apricots are soft and fragrant.
6. Serve warm with a generous sprinkling of powdered sugar.

 Recipe by Katherine of

• 1 ½ cups (360 ml) heavy whipping cream, cold
• ¼ cup (30g) powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp full fat cream cheese or mascarpone