APRICOT ALMOND TART
Prep time
Cook time
Total time
Recipe type: Dessert, Sweet
Serves: 8
Ingredients
- FOR THE FRANGIPANE
- 90 gr butter, at room temp
- 90 gr sugar
- 75 gr ground almonds
- 1 large egg
- 45 gr heavy cream
- .
- 1 batch of sweet shortcrust pastry
- .
- 8-10 apricots
Instructions
- First prepare and precook the crust at 170 C (340 F) for 20 minutes with dried beans and a further 10 minutes without, leave to cool in it's tin. You can use a 10 inch round or 13x4 inches rectangular tart tin.
- Beat butter and sugar with an electric whisk until pale, add in the ground almonds and the egg and beat until well combined. Stir in the cream using a spatula or a wooden spoon.
- Fill the cooled crust with the frangipane cream and smooth with the back of a spoon.
- Wash, dry and halve the apricots, arrange on the cream with the cut side up. You can also place the fruit on the crust first then pour the cream over.
- Bake in the oven for 25-30 minutes until the frangipane is set and the tart is golden brown.
- Let cool in the tart tin for 20-25 minutes before transferring to a serving plate.
Notes
Serve slightly warm with ice cream or creme fraiche,I think it's equally delicious served cold.
Add the fruit in the last minute otherwise they might release their juice and mess with the cream.
You can keep the well wrapped tart in the fridge for a couple of days. Bring to room temp before serving or warm slightly in a low oven.
Freezes well for up to a couple of months.
Add the fruit in the last minute otherwise they might release their juice and mess with the cream.
You can keep the well wrapped tart in the fridge for a couple of days. Bring to room temp before serving or warm slightly in a low oven.
Freezes well for up to a couple of months.
Recipe by HatiBon English at https://www.hatibon.com/blog/2016/06/apricot-almond-tart/