2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
½ cups plus 1-1½ teaspoons sugar
15 oz. unsalted butter
24 fresh apricots
4 egg yolks
3 tablespoons whipping cream
2/3 cup ground almonds
2/3 cup confectioners' sugar
1 egg
2 teaspoons brandy
1 tablespoon cornstarch
½ cup milk
1 lemon peel
3 drops vanilla extract
Method: To prepare the pate royale, sift 2 cups flour onto a work surface and make a dent in the center. Place the salt, 1-½ teaspoons sugar, 14 oz. butter, 2 egg yolks, and cream in the dent. Mix the liquid ingredients in the dent with your fingertips, gradually incorporating the flour. Knead with the heel of your palm to obtain a smooth dough. Work the dough as little as possible. Chill the dough at least 30 minutes before rolling out.
Meanwhile, prepare the almond cream by creaming 6 tablespoons butter and beating in the almonds and confectioner’s sugar. When the cream mixture is well blended, whisk in the egg. Beat in the brandy and the cornstarch, whisking until the mixture is light and smooth. Set aside.
To make the pastry cream, boil the milk with the lemon peel and vanilla extract. Whisk together the remaining 2 yolks, the remaining ½ cup sugar, and the remaining 2 tablespoons flour.
Pour the hot milk into the yolk mixture, whisking constantly, and return mixture to saucepan. Boil vigorously for 3 minutes, stirring continuously to prevent scorching. Remove from heat, add remaining butter, and leave to cool.
Preheat oven to 375°F. Remove chilled pate royale from the refrigerator and roll out to 1/8 inch thickness. Line a 9-inch flan ring or French tart pan with the pastry dough. Combine the almond cream with the cooled pastry cream and spoon the mixture into the pie shell.
Plunge the apricots into boiling water for 30 seconds; rinse under cold water. Slice each apricot into 4 wedges and arrange them on top of the filling in a decorative pattern. Bake in oven for 25 to 30 minutes or until the almond filling is puffed and browned. Serves 4