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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Tertia Smith
[email protected]I'm not a huge fan of apricots, but I loved this tart. The almond crust and the sweet-tart filling were a perfect combination.
Bodexzy TV
[email protected]This is the perfect tart for a summer party. It's light and refreshing, and the flavors are spot-on.
Khuzaifa Khan
[email protected]This tart is a great way to use up leftover apricots. It's also a delicious and impressive dessert.
Bobby Fagg
[email protected]I've tried many apricot tart recipes, but this one is by far the best. The combination of apricots and almonds is perfect.
Zayyaan Saith
[email protected]This tart is a bit time-consuming to make, but it's worth it. The results are stunning and the taste is amazing.
Gary Holden
[email protected]I'm not a baker, but I was able to make this tart with no problems. It turned out great and my family loved it.
Crazy 4th
[email protected]I made this tart for a special occasion and it was a huge success! Everyone loved it. I will definitely be making it again.
Adebayo Ifeoluwa
[email protected]This tart is absolutely divine! The flavors of the apricots and almonds complement each other perfectly. I highly recommend it.
Eka Funghankpo Faith
[email protected]I thought this tart was just okay. The crust was a bit too crumbly and the filling was a bit too tart for my taste.
Arif Pathan
[email protected]This recipe is a keeper! It's easy to make and the results are always delicious. I've made it several times now and it's always a hit.
Norley Dorleans
[email protected]I'm not sure what I did wrong, but my tart turned out really dry. I think I might have overbaked it.
Taqqiyyah Sulaiman
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved it. I would definitely recommend it.
Anjan roka
[email protected]This is the best apricot tart recipe I've ever tried! The crust is flaky and the filling is perfectly sweet and tart. I will definitely be making this again and again.
Kazi Md, Alamin Vai
[email protected]I had some trouble getting the crust to come together. I ended up adding a little bit of water to help it bind. Other than that, the recipe was easy to follow and the tart turned out great.
Nipo Miah
[email protected]This tart was a bit too sweet for my taste. I think I would have preferred it with less sugar. Otherwise, it was a good recipe.
Enarma Tian
[email protected]I'm not a huge fan of apricots, but I thought I'd give this recipe a try. I was pleasantly surprised! The tart was delicious, and the apricots were actually quite good. I would definitely make this again.
Josh Okiria
[email protected]This tart was a hit at my dinner party! Everyone loved the delicate flavor of the apricots and the crispy almond crust. I will definitely be making this again.
NICHOLAS ROTICH
[email protected]I tried this recipe and it turned out great! The tart was easy to make and the instructions were clear. The only thing I would change is to use more apricots, as I felt they were a bit sparse.
Durga Lama
[email protected]This apricot and almond tart was a delight! The combination of sweet apricots and nutty almonds was perfect, and the almond crust added a nice touch of sophistication. I would definitely make this again.