HAZELNUT FRANGIPANE TART WITH APRICOTS
Steps:
- Press dough into bottom and up sides of a 9-inch round tart pan with removable bottom, about 1/4 inch thick. Patch, if necessary. Trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 350°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Rotate shell, and remove parchment and weights. Bake until bottom is crisp and lightly golden, 10 to 15 minutes more. Let cool on a wire rack 10 minutes. Reduce heat to 325°F.
- Pulse 1/3 cup hazelnuts in a food processor until finely ground. Stir together ground hazelnuts, flour, and salt. With an electric mixer, beat butter and granulated sugar until pale and creamy, 3 to 5 minutes. Beat in egg. Add hazelnut mixture, and beat until just combined. Frangipane can be refrigerated in an airtight container up to 1 week.
- Spoon frangipane into tart shell, and smooth with an offset spatula. Let stand 10 minutes. Bake until set, about 15 minutes. If edges brown too quickly, cover with a foil ring (see page 324). Transfer to a wire rack and let cool.
- Peel apricots (see page 343); cut in half, and remove pits. Just before serving, beat cream with confectioners' sugar and vanilla until soft peaks form; whisk in crème fraîche. Spread over frangipane. Arrange 7 apricot halves, cut side down, around edge. Cut remaining apricot half into thirds and arrange in center.
- Heat jam in a saucepan over medium-low until loose. Stir in lemon juice, and let cool for 5 or 10 minutes. Strain through a sieve; discard solids. Brush strained jam over apricots, and spoon remaining glaze over cream. Sprinkle remaining 2 tablespoons hazelnuts around apricots. Serve immediately.
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Md Rahim Pk
[email protected]I don't recommend this tart.
Jeffrey Liddell
[email protected]This tart is way too sweet.
Hashin Hooth
[email protected]The tart crust was a bit too crumbly for my taste.
Owen DJ
[email protected]I'm not a big fan of frangipane tarts, but this one is really good.
17-LA20 USMAN
[email protected]This tart is a bit time-consuming to make, but it's worth it.
Sara Khiat
[email protected]I love the combination of hazelnuts and apricots. This tart is a must-try.
Hossain Mahmud Ramim
[email protected]So easy to make and so delicious!
Joy Uzor
[email protected]This tart is absolutely stunning! It's perfect for a special occasion.
Sheila Evans
[email protected]I had some trouble getting the tart crust to come out of the pan in one piece. Other than that, the tart was delicious and I would definitely make it again.
Kayla F
[email protected]This tart was a bit too sweet for my taste, but I still enjoyed it. The crust was nice and flaky, and the filling was rich and creamy. I would recommend using less sugar in the filling if you prefer a less sweet tart.
Elena Pereyra
[email protected]I'm not usually a fan of frangipane tarts, but this one changed my mind. The hazelnut flavor was subtle but present, and the apricots added a nice tartness. The crust was also perfectly cooked.
Umima Noor
[email protected]I made this tart for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation. The tart was also surprisingly easy to make, which was a bonus.
Syed Gilani
[email protected]This hazelnut frangipane tart with apricots was a delightful treat! The combination of flavors and textures was perfect, with the sweet and tangy apricots complementing the rich and nutty frangipane filling. The crust was flaky and buttery, and the t