Apricot Flaugnarde

Summer simple. Apricot Flaugnarde, a beautiful, almost effortless dessert or snack - ready to make use of summer’s fruit bounty.

Makes a 9 inch tart.

7-8 ripe apricots, sliced in half, pitted
butter, to prepare pan
2 large eggs
1/4 cup granulated sugar
1/2 cup half & half
1 /1/2 teaspoons vanilla bean paste
1/2 cup all-purpose flour
Confectioner’s sugar, for garnish


Preheat oven to 400 degrees. Butter the bottom and sides of a 9-inch round tart pan. Place apricots halves evenly over bottom of prepared pan.

In a medium mixing bowl, whisk together the eggs and sugar until light and frothy. Add the half & half, vanilla bean paste, and flour, whisk until smooth. Pour the batter into the pan around the apricots.

Place the pan on a cookie sheet and in the middle rack of the oven for about 30 minutes, or until the edges are golden brown and a toothpick comes out clean when inserted in the middle. Remove from the oven and cool slightly.

Sprinkle with confectioner’s sugar and serve warm. May also be served with vanilla or almond ice cream if desired.