Apricot Tart with Almond Frangipane
This Apricot tart features the creamiest frangipane cream that blends perfectly with the baked apricots and a crumbly sablee dough. The tartness of the apricots pairs great with the sweet almond filling. For 9 inch round mold or 10x6 inch rectangular mold
Servings: 8 squares
Ingredients
For the dough:
- 150 g Unsalted butter cold and cut into cubes
- 100 g Granulated sugar
- 3 Egg yolks
- 250 g All purpose flour
For the filling:
- 120 g Unsalted butter room temp
- 130 g Granulated sugar
- 2 tsp Almond extract optional
- 3 Eggs
- 150 g Almond meal
- 4 or 5 Apricots
- Chopped or sliced almonds optional
- Apricot jam for brushing
Instructions
For the dough:
- Mix the flour, the sugar and the cold butter cut into cubes. With a scraper or with your fingertips, cut and mix the butter with the rest of the ingredients until getting a crumble, like coarse sand. You can also do this step in a food processor or with a mixer, with a paddle attachment on.
- Add the egg yolks and mix just until combined. Shape a ball with the dough and cover with plastic. Refrigerate until firm, for at least half an hour.
- Remove from the fridge and work lightly with your hands to soften the dough.
- Roll out with a rolling pin until reaching the size of the mold.
- Press into the base and sides of the mold, poke with a fork and leave in the refrigerator until the filling is ready.
For the filling:
- Beat the soft butter with the sugar until light and fluffy.
- Add the almond extract and the eggs one by one, mixing well in between.
- Add the almond flour and finish combining.
- To assemble the tart, remove the base from the fridge and add the filling. Level the frangipane with an offset spatula.
- Cut the previously washed apricots in half. Lay the halves facing down evenly. Garnish with chopped or sliced almonds.
- Bake in a preheated oven at 180° C or 355°F for 35-40 minutes, until golden brown on top.
- Let cool before unmolding. Brush with apricot jam or a fine layer of syrup.