zakruti.com » Dish recipes » Home Cooking Adventure

Apricot Frangipane Tart

video description

Rating: 4.0; Vote: 1

Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts. Ingredients Makes about 10-12 servings Pate Sucree 1 1/4 cups (160g) all-purpose flour 1/4 tsp (1g) salt 2 tbsp (30g) sugar 1/2 tsp (2g) almond extract 1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes 1 egg yolk 2 tbsp (30ml) ice water For coating the crust about 2 tbsp (30g) apricot jam Frangipane 1/2 cup (113g) butter, room temperature 1/2 cup (100g) sugar 1 tsp (5g) vanilla extract 1 tsp (5g) almond extract 2 eggs 1 1/4 cup (125g) ground almonds 2 tbsp (20g) flour Topping 3 or 4 (200g) apricots, sliced apricot jam, warmed, optional 1. Prepare the sweet pastry. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk, almond extract and water and stir until incorporated. 2. Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour. 3. On a lightly floured surface roll the dough to a 8x16 in (20x40cm) rectangle. 4. Line a 5x14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes. 5. Preheat oven to 350F (180C. 6. Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes. 7. Remove the parchment paper and weights and bake for 10 minutes more. 8. Let it cool slightly on a cooling rack. 9. Prepare the frangipane filling. In a large bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and almond extract. Gently incorporate ground almonds and flour. 10. Spread a thin layer of apricot jam over the base. 11. Spread frangipane evenly and arrange the apricot slices on top pressing them slightly into the frangipane. 11. Bake at 350F (180C) for 25-30 minutes until golden. Remove from the oven and brush with warm apricot jam. 12. Let it cool before serving. Enjoy
Date: 2019-07-03

← Checkerboard Cookies

Mango Raspberry Mousse Cake →

Related videos

Dublin Pub Serving Guinness To Gravediggers For 8 Generations

• Munchies

How One Farm Raises the Rarest, Most Expensive Mollusk in America Vendors

• Eater

I Tried EVERY Best Noodle in the World!

• Mark Wiens

If you have flour & a potato, you have a meal

• Simply Mama Cooks

Easy Cured Egg Yolks 3 Ways - Hot Honey - Chili Crisp - Garlic Butter - Food Wishes

• Food Wishes

Canada's Best Fish & Chips Are Made With Seaweed - MUNCHIES Guide To Victoria

• Munchies

Comments and reviews: 6

MichaelValentinesMusic OFFICIAL
I mad THIS I mean. I made ALOT of recipes I've seen on YouTube. THIS was one of my most impressive. I personally didnt think the filling was sweet enough for me BUT, I used almond paste and made the Frangipane. STILL good as hell It's NOT a dinner dessert though, it's more of a lunchtime dessert. PPL that made it. know what I mean.
reply

italiaEF
I am not one to leave comments generally. However, I made this today and it was absolutely delicious I had to take half to my sisters house to stop myself from eating the whole thing Thank you for a great recipe
reply

Nada Hashim
how can i modify this recipe for a classic 9 inch round tart size? also can i use the shell recipe to make mango tart for instance? its abundant these days. much love
reply

Elcadi oumaima
I love your recipes just an information, this is not a frangipane cream it's an almond cream (Frangipane cream means: pastry cream + almond cream.
reply

Phthalobleue Hue
How do you keep the bottom and sides of the tart shell so light in color? my shell is super burnt while the frangipane was underbaked. help.
reply

Sruthi Nair
Great-looking dish. We don't have fresh apricots or peaches in our country. Can dried apricots be incorporated in some way?
reply

Add a review, comment