Apricot Tart with Chantilly Cream

This is by far my favorite tart. I love fruits in any form, but there is something about the apricots and Chantilly cream in a sweet crust that's very appealing to me. Once you try it,

it will become your favorite too.

Ingredients (for a 14 inch tart)

1 recipe pâte sucrée (se pâte sucrée how to)

1 can apricot halves in light syrup (796 ml)

1 recipe créme pâtissiére (recipe follows)

1 recipe Chantilly cream (recipe follows) optional.

Ingredients for créme pâtissiére

6 medium egg yolks

1/2 cup (125 g) superfine sugar

1/4 cup all purpose flour

2 cups milk (500 ml)

1 tsp vanilla extract

For Chantilly cream

2 cups of whipping cream well chilled

1/2 cup confectioners (icing) sugar

1 tsp of vanilla extract.

Roll out the dough into a circle 1/8 inch (3 mm) thick and use to line a 14 inch tart form.

Chill for 20 minutes.

Preheat the oven to 375˚F . Prick the base of the tart with a fork. Bake blind for 20 minutes.

To bake blind: cut a pice of parchment paper put on top of the tart or pie and fill the tart with dry beans. this will prevent the bottom for rising during baking ( I used chickpeas).

Remove from oven and if the edges are starting to get to dark, cover them all around with aluminum foil. Remove the chickpeas, and return to the oven for another 5 minutes. remove from oven and set aside to cool. Increase the oven temperature to 400˚F.
For the créme pâtissiére.

Mix the egg yolks and one-third of the sugar in a medium bowl to a light ribbon consistency.

Mix in the flour thoroughly.

In a large sauce pan heat the milk and rest of the sugar and vanilla extract until dissolved. As soon as it comes to a boil pour over the egg yolks mixture mixing very well.

Then return to the large saucepan and bring to a boil over medium heat whisking continuously.

Let bubble for 2 minutes, then pour into a bowl.
Use a spoon to spoon the créme pâtissiére evenly into the pastry shell. arrange the apricots around the tart.
Using your imagination. This is the way did it. If you choose not to use chantilly cream I recommend using more apricots for the esthetic appearance. Bake the tart in the hot oven for 20 minutes. Don't forget to cover the edges with foil or they will burn. After 20 minutes remove from oven and let cool in the pan on a rack.
For the Chantilly cream. Beat the chilled whipping cream with the icing sugar and vanilla extract to a light ribbon consistency. Decorate the tart using your imagination, or serve the tart pieces with a dollop of Chantilly cream.

Bon appétit!