Indulge in the sweet symphony of flavors with our delectable Apricot Almond Bakewell recipe. This classic English dessert combines the tartness of apricots, the nutty flavor of almonds, and the richness of almond frangipane filling, all encased in a buttery shortcrust pastry. Whether you're a seasoned baker or just starting out, this detailed guide will walk you through the process of creating this timeless treat, offering tips and tricks to ensure that every bite is a taste of heaven. Grab your apron and prepare to embark on a culinary adventure that will leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
APRICOT AND ALMOND TART
"This is a great recipe for high summer, when apricots are at their ripe, flavourful best. It's fairly simple to make, and I really like the sharpness of the apricots art against the buttery frangipane. It's perfect with a dollop of crème fraîche on top." - Chef David Gingell Not quite what you're looking for? Check out this Italian cherry and almond tart.
Provided by David Gingell
Categories Sweet tart recipes
Time 1h40m
Yield Serves 6
Number Of Ingredients 23
Steps:
- For the pastry, put the sugar and butter in a bowl and beat together with a wooden spoon (cream) until combined. Sift over the flour and gently mix until incorporated. Stir in the egg, then lightly bring together with your hands. Tip onto a work surface, then lightly knead a few times to make a smooth dough. Divide in half, wrap each piece well in cling film, then leave to rest in the fridge for 1 hour.
- Gently knead one piece of pastry to make it more pliable, then gently shape into a ball and squash down slightly on an unfloured surface. Gently roll the pastry with a rolling pin as quickly as possible, repeatedly turning it about 45 degrees to keep the circle shape.
- When you feel the pastry softening slightly, add a little flour to the work surface and the top of the pastry, then keep rolling until you have a rough circle about 6cm wider than your tin and 3mm thick. Trim the edges a little to make an even circle about 3-4cm wider than your tin.
- Carefully roll the pastry up around the rolling pin, then lay it over the tart case and unroll it from the pin with the floured underside facing up and the more buttery side against the metal tin. Press evenly into the base and sides of the tin, folding the excess back over the outside of the tin. Trim the edge slightly so about 5mm of the tin's outside is showing. Bring the trimmings together and use to help press the pastry into the corners and flutes of the tin, then cover with cling film and chill again for 30 minutes.
- Heat the oven to 190°C/170°C fan/gas 5. Fill the pastry case with baking paper and ceramic baking beans or uncooked rice. Put on a baking sheet, cook for 15 minutes, then remove the beans/rice and paper. Bake for 5 minutes more until sandy to the touch. Set aside to cool.
- Meanwhile, make the frangipane filling. Using a wooden spoon or electric mixer, cream the butter and sugar in a mixing bowl with the vanilla, nutmeg and orange zest. Add the ground, whole and flaked almonds and flour, then mix well. Beat in the egg and rum until smooth.
- Reduce the oven temperature to 170°C/150°C fan/gas 3½. Fill the tart case with the frangipane mix and use a dessert spoon or spatula to level the top. Top with the apricot halves or quarters and bake for 45-50 minutes until golden brown and slightly springy.
- Once out of the oven, use a small, sharp serrated knife to cut around the edges of the tart to remove the excess overhang and create super-sharp edges.
- Gently warm the apricot jam, brandy and a splash of water in a pan or the microwave and brush all over the tart while still warm, brushing first the frangipane, then the apricots, then the frangipane again. Serve warm in slices, topped with crème fraîche.
Nutrition Facts : Calories 604kcals, Fat 39.1g (16.4g saturated), Protein 11.2g, Carbohydrate 49.4g (31.6g sugars), Fiber 1.7g
APRICOT & ALMOND BAKEWELL
A winning combination of sweet pastry and sharp compote
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Dinner, Lunch, Treat
Time 2h15m
Number Of Ingredients 10
Steps:
- Roll out the pastry with a little flour until big enough to line a deep 20-23cm loosebottom tart tin. Line the tin with the pastry, leaving any excess overhanging. Chill or freeze for 30 mins.
- Heat the oven to 180C/fan 160C/gas 4. Line the pastry with baking paper, fill with baking beans, then bake blind for 20 mins. Remove the paper and beans, then bake for 5 mins more until the pastry is pale biscuit coloured.
- Meanwhile, make the filling. Whizz the madeira cake in a food processor, then tip into a large bowl with the flour, butter, ground almonds, caster sugar and eggs. Briefly beat together until smooth.
- Reduce the oven to 160C/fan 140C/gas 3. Tip the compote into the pastry case and spread to cover the base. Spoon over the almond mixture and gently spread to cover the compote. Scatter with the flaked almonds, then bake for 1 hr until golden and firm to the touch. Remove onto a serving plate and serve slightly warm, dusted with icing sugar with Greek yogurt and a drizzle of honey alongside.
Nutrition Facts : Calories 822 calories, Fat 52 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 45 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium
APRICOT ALMOND LOAF
A beautiful bread with a pretty pale color and a fruity, nutty flavor.
Provided by Cindy Carnes
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 9
Steps:
- Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
- If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 34.1 g, Cholesterol 5.1 mg, Fat 4.9 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 170.7 mg, Sugar 9.2 g
BAKED APRICOTS WITH ALMOND TOPPING
A short time in the oven softens sweet apricots and intensifies their flavor. The buttery almond-and-brown-sugar topping turns golden after baking, adding a nutty crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Butter a 9-inch square baking dish. Process almonds and brown sugar in a food processor until almonds are finely chopped. Add butter; process until just combined.
- Place apricot halves, cut sides up, in buttered baking dish. Cover top of each apricot half with almond mixture. Bake until apricots are soft and almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.
Tips:
- For the best results, use fresh apricots. If fresh apricots are not available, you can use frozen or canned apricots, but be sure to drain them well before using.
- If you don't have almond extract, you can use vanilla extract instead.
- Be careful not to overmix the batter, as this will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting it.
Conclusion:
This apricot almond bakewell is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet apricots, almond frangipane, and buttery shortcrust pastry is sure to please everyone at the table.
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