Yeasted Apricot Almond Tart

As we begin our shift into fall, I somehow managed to score some end-of-the-season apricots last week and have baked them into this yeasted tart. It makes for a great brunch offering or afternoon cake with exactly the right amount of yeast, butter, vanilla, sugar, salt and of course blessed fruit. As the weeks go by, you can substitute the last of the peaches, plums or pears.

If you fear working with yeast, this may be the recipe for you. The dough comes together very quickly and without any scary temperature testing or guessing. Just combine all the ingredients and about 3 minutes later you’re done. Give it two hours to rise, layer some fruit, garnish and give it another 30 minutes rest. Bake it and there you have it: a deliciously fresh little tart that will leave you ever so grateful for the wonders of yeast.

Bench notes:
- This dough is very wet and sticky. If you have a pastry scraper, use it to scrape the dough into the prepared pan. Or a rubber spatula will work just fine.
- Adjust the sugar you sprinkle on top of the tart according to the fruit you use. Tart fruit like plums will require more, about 1/4 cup.
- When yeast dough is set aside to rise, set a timer. One sign of over-proofing is when you press the dough down after the first rising, the gases discharged will have a strong smell of alcohol.


Yeasted Apricot Almond Tart
adapted with some modification from Ripe for Dessert by David Lebovitz
Serves 8

3 T whole milk
2 t dry yeast (not instant)
1/4 C sugar
2 eggs @ room temperature
1 1/2 t vanilla
1 1/2 C flour
3/4 t salt
3 oz butter @ room temperature and cut into 1/2” pieces
8 to 10 apricots, pitted and cut into quarters
3 – 4 T sugar
1/4 C sliced almonds

Generously butter a 9 1/2” springform pan.

Stir together the milk and the yeast in a mixer bowl and then combine with 1/4 cup sugar, eggs and vanilla. Add the flour and salt and mix with the paddle for one minute. Add the room temperature butter and continue beating for another minute. Gather the dough and place in the prepared pan. Cover with plastic wrap and place in a warm space to rise for 2 hours.

Dampen your hands a bit and gently press down on the dough. Spread it out to cover the bottom of the pan evenly. Arrange the fruit slices in a decorative way over the dough, leaving a 1/2” border all around the edges. Press the fruit down firmly. Sprinkle sugar over the entire surface and let the tart stand for 30 minutes.

Preheat your oven to 350 degrees. Bake the tart for about 35 minutes or until the tart is lightly browned the center feels slightly firm to the touch. Cool on a wire rack and remove from pan.