I bought some organic apricots at the store the other day and instantly got a craving for apricot tart. And somehow, I wanted to get some sweet almonds in there as well.
If you want to fill your tart with something other than just berries or fruit, a frangipane filling is perfect and an excellent companion to stone fruits (apricot, peaches and plums), but also pears, apples and black currants – oh, and chocolate! Frangipane is simply an almond paste made of almond flour, eggs, sugar, butter and an itty bitty amount of flour. Pipe it on the bottom of the tart and place your fruit on top before baking. Rustic – and I love rustic – and delicious! Enough said, go ,bake, now!
Apricot Frangipane Tart
75 gram butter
75 gram raw granulated sugar
75 gram almond flour
2 large eggs
20 gram plain flour
1. Cream butter and sugar together until light and fluffy with an electric mixer.
2. Add almond flour and mix until incorporated.
3. Add one egg, mix, and then add the second egg, and mix.
4. Carefully fold in the flour with a spatula.
5. Place the frangipane in a bowl and wrap it with plastic wrap, with the wrap completely touching the surface to prevent any air for entering. Keep it cold for 2 hours.
Sweet Pastry Dough
180 gram plain flour
2 tbsp raw granulated sugar
a pinch of salt
120 gram butter, cold
2–3 tbs water, cold
60 gram raw granulated sugar
a pinch of salt
- Mix dry ingredients in a bowl.
- Add the butter, cut into cubes. Rub the butter and flour together with your fingers until the mixture resembles coarse breadcrumbs.
- Add the water, one table-spoon at a time, and quickly knead the crumbs into a dough. Flatten the dough into a disk and let it rest in the fridge for at least 30 minutes.Remove the tart dough from the fridge and roll it into a circle on a floured surface, large enough to fit a 20 cm/8″ tart ring or pie pan. You can use small pans for mini tarts as well (10 cm/4″). Transfer it to the tart ring or pie pan and press it evenly covering the bottom and sides.
- Wash and cut each apricot in half. Gently twist the two halves to separate them. Remove the seed. You can keep the halves or cut each one into two or three wedges.
- Place the apricots in a bowl, add the sugar and salt and toss to combine.
- Pipe or spoon the frangipane filling on the bottom of the tart crust. Arrange the apricot halves or wedges in a nice looking pattern on top.
- Bake the tart in 200 C/400 F for 25–30 minutes or until the almond filling is golden and the apricots are softly baked through. Let the tart cool a bit before serving it with vanilla ice cream. Bon appétit!