Apricot Tarts

• 4 cups flour
• 1 pinch sugar
• 1 1/8 cups butter
• 1 quart water
• 1 3/16 cups apricots fresh
• 2 egg yolks
• 20 cream cl .semi-thick
• 3 1/3 tablespoons caster sugar
• 3 tablespoons dark brown sugar
• blanched almonds

1. Pastry Preparation:
2. Pour flour and sugar in a bowl, and stir.
3. Add the diced butter, knead by hand, while gradually adding the water to form a dough ball. Separate into two balls.
4. Refrigerate for 1 hour.
5. Preheat oven to 170 degrees Celsius.
6. Roll out the dough, and place in individual tart pans. Bake for 8 minutes.
7. Filling Preparation:
8. In a bowl, whisk egg yolks and sugar until smooth.
9. Stir in cream, mix.
10. Carefully wash and dry the apricots before dicing them.
11. Place the diced apricot on the bottom of tart pans. Then, add cream, egg, and sugar mixture.
12. Bake in two stages:
13. First for about 15 minutes at 180 C, then sprinkle with blanched almonds and brown sugar.
14. Then re-bake for about 10 minutes at 170 C.

flour, sugar, butter, water, egg yolks, cream, caster sugar, dark brown sugar, blanched almonds

Taken from www.yummly.com/recipe/Apricot-Tarts-2029595 (may not work)