Description
A delightful dessert combining sweet apricots and rich almond frangipane in a stunning tart.
Ingredients
Scale
- 1 1/4 cups (150g) all-purpose flour, sifted
- 7 tablespoons (100g) unsalted butter, cold and cubed
- 1/4 cup (30g) powdered sugar
- 1 large egg yolk, room temperature
- 1–2 tablespoons ice-cold water
- 6 tablespoons (85g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 cup (100g) ground almonds (almond meal), finely ground
- 2 large eggs, room temperature
- 1 tablespoon (8g) all-purpose flour
- 1/2 teaspoon pure almond extract (optional)
- 1 teaspoon vanilla extract
- About 6 medium fresh apricots, halved and pitted
- 2 tablespoons apricot jam or preserves, warmed
- 2 tablespoons toasted slivered almonds
Instructions
- Make the Tart Dough: In a bowl or food processor, combine sifted flour, powdered sugar, and a pinch of salt. Add the cold, cubed butter and cut it into the flour until the mixture looks like coarse crumbs with small bits of butter. Add the egg yolk and 1 tablespoon of ice-cold water. Mix gently until the dough just comes together. If it’s too dry, add a little more water, but don’t overwork it. Shape the dough into a disk, wrap it in plastic, and chill it in the fridge for at least 30 minutes.
- Prepare the Almond Frangipane: Beat the softened butter with granulated sugar until it’s pale and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Gently fold in the ground almonds, flour, almond extract (if using), and vanilla extract until the mixture is smooth and slightly thick.
- Roll Out the Tart Dough: On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick. Transfer this to a tart pan, pressing it into the edges and trimming off any excess dough. Chill the shell for another 10 minutes.
- Preheat the Oven: Set your oven to 350°F (175°C). Line the tart shell with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until it is just golden.
- Assemble the Tart: Spread the almond frangipane evenly into the pre-baked shell. Arrange the apricot halves cut-side up on top, pressing them gently into the filling.
- Bake the Tart: Bake the tart at 350°F (175°C) for 35-40 minutes, or until the frangipane puffs slightly and turns golden, and the apricots soften but keep their shape.
- Glaze and Cool: As soon as you remove the tart from the oven, brush the apricot halves with warmed apricot jam to give them a nice shine. Sprinkle toasted slivered almonds on top. Let the tart cool on a rack for at least 1 hour before taking it out of the pan to allow the frangipane to set and the flavors to meld.
Notes
Elevate the experience by serving with whipped cream or vanilla ice cream. For long-term storage, freeze the tart without glaze for up to a month.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg