Apricot tart

You will probably eat this and say that you can’t taste the cognac, and I will say - yes, you will not taste the cognac as if drinking it from a glass or walking through the cognac cellars, but its presence, absorbed in the fruits, is there and that is what gives it its excellent taste. A taste for one of my favorite summer tarts made with apricots – the most loved since 2006 when we were intoxicated by cognac aromas, which were not only in the glass, but also in the air, food, emotions, and blackened roofs of the houses.

pastry:
80 g light brown sugar
290 g wheat flour
pinch of vanilla powder, if using
pinch of sea salt
150 g butter, room temperature
1 medium egg
10-20 ml milk

filling:
600 g firm but ripe apricots, wedges
60-80 g sugar, depending on the sweetness of the apricots
40 ml Curvoisier VSOP cognac
pinch of sea salt

topping:
almonds slices or pecans


Place flour, vanilla, sugar, and salt into a bowl and mix. Add butter, egg, and 10 ml milk. Knead gently until a smooth dough is formed, but do not over-knead, otherwise the dough will be hard and not lusciously crumbly. If you think you need more milk, add a little. Wrap the dough in cling film and put it in the fridge for 30 minutes. If you leave it longer, remember to remove it from the refrigerator at least 30-45 minutes before using, otherwise it will be difficult to roll out.

Mix the apricots with the rest of the filling ingredients in a bowl and let soak for 30 mins. 

Heat the oven to 200°. Prepare a tart pan with removable sides 23 cm in diameter. Roll out the dough 2-3 mm thick. Put the dough in the pan. Arrange the apricots nicely on top, add the almond slices or pecans, and put in the oven on the lowest rack to bake for 30 minutes. Then move one rack above the middle and bake for another 15-20 minutes, until the tart is beautiful and puffed up. Remove and cool before serving. I like it a little warm or even cold - just like that – with whipped cream or ice cream.