APRICOT AND ALMOND TART
Provided by Alice Hart
Categories lunch, dessert
Time 2h10m
Yield One 9-inch tart (8 servings)
Number Of Ingredients 13
Steps:
- To make the pastry: in the bowl of a food processor, combine the butter, flour and salt. Pulse until the mixture resembles very fine bread crumbs. Add the confectioners' sugar, egg yolk and 2 tablespoons chilled water, and pulse a few times to bring the mixture together. Pour onto a work surface and knead the dough sparingly until smooth, being careful not to overwork it. Flatten into a disk, wrap in plastic and chill for at least 30 minutes or up to 24 hours.
- To make the frangipane: In a food processor, grind the almonds to a fine powder. Transfer to a bowl. In the food processor, combine 1 cup brown sugar, butter, and vanilla pulp. Process until light and fluffy, then with motor running add the flour and the eggs. Add the ground almonds and pulse to mix evenly. Set aside at room temperature or refrigerate for up to 24 hours. Bring to room temperature and stir before using.
- To assemble: Lightly flour a cool work surface and roll the pastry into a large disk about 1/4-inch thick. Press into a 9-inch tart pan with a removable base and trim the edge. Chill at least 1 hour.
- Heat oven to 325 degrees with a large baking sheet on the middle rack. Spread frangipane in the chilled tart pan, and nestle the apricot halves evenly on top, cut sides up. Sprinkle each half with about 1/2 teaspoon brown sugar. Place the tart on the baking sheet and bake until golden, and set, about 1 hour and 15 minutes. If the top appears to be browning too fast, cover loosely with foil.
- Trim any baked overflow to loosen the edge of the tart. Press up the bottom of the pan to loosen the sides and cool the tart in the pan on a wire rack. When completely cool, serve with crème fraîche or whipped cream.
Nutrition Facts : @context http, Calories 708, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 48 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 23 grams, Sodium 107 milligrams, Sugar 29 grams, TransFat 1 gram
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Donic 1221
[email protected]I love this tart! It's the perfect dessert for any occasion.
mihiri fernando
[email protected]This tart was a bit challenging to make, but it was worth it. The end result was a delicious and beautiful tart that everyone loved.
abaidullah tanveer
[email protected]I'm not a big fan of apricots, but I loved this tart! The almonds and the flaky crust really made it for me.
Shevini Shedrack
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved the unique flavor combination. I will definitely be making this again.
Gudiya Kharga
[email protected]I used fresh apricots from my garden and they were so delicious in this tart. I will definitely be making this again when apricots are in season.
Eddie Harrieljr
[email protected]I didn't have any almonds on hand, so I used walnuts instead. The tart still turned out great!
Sheriff Tijani
[email protected]This tart was a bit too dry for my taste. I think I would add more butter or oil to the crust next time.
Bithi Aktar
[email protected]I had some trouble getting the crust to turn out right, but the tart still tasted good. The apricots and almonds were a great combination.
Saba's dreamy World
[email protected]This tart was a bit too sweet for my taste, but I still enjoyed it. The crust was flaky and the apricots were delicious. I would recommend using less sugar next time.
Rana Abdul Jabbar
[email protected]I love this tart! The apricots and almonds are a perfect combination, and the crust is flaky and buttery. I will definitely be making this again.
Shadayah Watch
[email protected]This tart was easy to make and turned out beautifully. The apricots and almonds were a perfect match, and the crust was flaky and delicious. I will definitely be making this again.
David Mayorga
[email protected]I made this tart for a party and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation. I will definitely be making this again.
Fun Size
[email protected]This apricot and almond tart was a delight to make and even better to eat! The combination of sweet apricots and nutty almonds was perfect, and the tart crust was flaky and buttery. I will definitely be making this again.