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French apricot tart recipe

French apricot tart recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Apricot tart

This tarte aux abricots, or apricot tart, is a recipe that my godmother gave me. Not a crumb remained, this is a truly finger-licking tart recipe! Use homemade apricot jam if possible..I used some that my mum had just made!

12 people made this

IngredientsServes: 8

  • 125g caster sugar
  • 3 eggs, separated
  • 125g melted butter
  • 250g flaked almonds
  • 250g apricot jam
  • 1 unbaked shortcrust pastry case

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. Preheat the oven to 180 C / Gas 6.
  2. Bake pastry case in preheated oven (on its own) for 15 minutes (until baked through but not browned).
  3. Meanwhile, in a medium mixing bowl beat sugar with egg yolks until mixture begins to whiten in colour; add melted butter and almonds and mix well; finally, beat egg whites into stiff peaks and fold into almond mixture.
  4. Spread jam over baked pastry case, then top with egg mixture and bake for another 30 minutes.

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Reviews & ratingsAverage global rating:(1)


  • 75g/2¾oz caster sugar
  • 40g/1½oz unsalted butter, cubed
  • 300g/10½oz fresh apricots, halved and stoned (about 7 or 8 apricots)
  • 375g/13oz sheet of ready-rolled puff pastry, plain flour for dusting
  • crème fraiche or ice cream, for serving

For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Don’t stir the sugar but swirl it around the pan every now and then.

Remove the caramel from the heat and stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes and don’t dream of tasting it.

Continue stirring for 2–3 minutes as the caramel cools and thickens. It will look oily and separated to begin with, but will become smooth and toffee-like as you continue stirring. When the caramel is smooth, carefully arrange the apricots on top, cut-side down. Leave to cool for 20 minutes.

Preheat the oven to 200C/400F/Gas 6.

Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 2cm/1in wider. Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it.

Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife. Prick the surface to allow steam to escape.

Bake the tarte tatin for 25 minutes until the pastry is golden-brown and the apricots are cooked. Remove the pan from the oven using an oven cloth to hold the handle of the pan – don’t forget - it will be very hot.

Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate.


French Apricot Tart

In Shakespeare’s day, apricots were still thought to be aphrodisiacs – whether that’s true or not – my apricot tart flatters the desire to live and love and brings a touch of France to the table – that’s a promise! I love French cuisine.
I love tartes of almost every kind. I love apricots – just like that – pure and without any frills. That’s why I rarely manage to make anything out of them, because I always eat them all the same. Ripe apricots must be soft and shiny. Apricots are harvested from the end of May to the end of September – they usually come from Turkey. But also in France there are huge apricot plantations and heavenly apricot tartes. The fruits taste best from mid-July to the end of August – right now. There are also sugar apricots – smaller and firmer in the meat and really sugar sweet. For my tarte I used “normal” apricots – I had bought such a big basket that even I couldn’t eat them all the same. The result was a tart that absolutely had to be baked again!

Ingredients for 8 pieces

  • 100 g butter, (cold)
  • 3 tbsp icing sugar
  • 200 g flour
  • 1 egg, (Kl. M)
  • salt
  • 700 g apricots
  • 80 g sugar
  • 50 g butter
  • 2 tbsp lemon juice
  • 0.5 Vanilla pod
  • 200 g crème fraîche

Preparation

Cut butter into pieces, add icing sugar, flour, egg and 1 pinch of salt in a bowl. Knead first with the dough hooks, then with your hands until smooth. Wrap in foil and chill for 1 hour.

Halve and stone the apricots. For the caramel, heat the sugar in a tarte-tatin tin (24 cm Ø or in an ovenproof pan), stirring only when the sugar begins to melt. Add butter and lemon juice and melt while stirring. Put the pan aside.

Place the apricots on the caramel in a circle close to each other on the cut surface. Roll out the shortcrust pastry on the floured working surface to form a circle (approx. 30 cm Ø). Wrap the dough over the rolling pin, place over the apricots and press into the baking tin at the edge. Prick the dough several times with a fork. Bake the tart in a preheated oven at 200 degrees Celsius (gas 3, fan oven 180 degrees Celsius) on the 2nd rail from below for 25-30 minutes.

Leave to rest for 2 minutes. Carefully invert the tart with the help of a “cake saver”.

Score the vanilla pod lengthwise and scrape out the pulp. Stir the crème fraîche with the vanilla pulp until smooth and serve with the lukewarm apricot tart tatin.

It goes well with unsweetened crème fraîche. With its fresh acidity it balances the sweetness of the tart so beautifully. It is really important to keep the resting time of 2 minutes before overturning the tart. This way the juice of the apricots can harden a little. If they fall too early, the tart melts and the hot juice scalds their fingers. But please do not wait longer than 2 minutes – otherwise the caramel hardens and the tart cannot be removed from the baking tin.

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Lightly toast the almonds. When cool, place in a food processor and pulse until you have coarse crumbs. Add the flour, salt, butter and sugar and pulse until you have coarse crumbs again. Then add the beaten egg and pulse only until it starts to come together. Tip out on to the bench and gently press together to form a ball. Wrap in clingwrap and refrigerate for one hour.

Roll the mixture out on a lightly floured bench and line a 20cm tart tin. Line this with baking paper and dry beans or rice and place in the freezer or refrigerator for 10 minutes. Bake "blind" for 20 minutes, until the pastry looks lightly golden. Remove the weighted paper and allow the pastry to cool a little.

Meanwhile, cut the apricots in quarters and discard the kernels. Whisk the cream with the yolks and sugar. Arrange the apricots, cut-side down, in concentric rings (I like to start from the outside and work my way in). Drizzle over the cream mixture and bake in the oven for 30 minutes.

Allow the tart to cool a little before serving. Alternatively, you can glaze it with melted apricot jam. It is also beautiful eaten cold with a dollop of cream.


INSTRUCTIONS

Preheat the oven to 425 degrees F. Prepare a 10-inch tart pan with nonstick spray and a round piece of parchment paper on the bottom.

Toast the almonds in a large saute pan over medium heat until lightly toasted, about 3 minutes. Be careful not to let them burn.

Place the toasted almonds in a food processor and process until sandy, about 3 minutes. Add the powdered sugar, egg white, almond extract and sea salt. Process until smooth and coming off the sides of the processor, about 3-5 minutes.

Put the almond paste you just made in a stand mixer, using the paddle attachment. Add in the sugar and beat until the almond paste looks crumbly. Add in butter, and cream until light and fluffy, about 2 minutes. Add the eggs one at a time, scraping down the sides after each addition. Add the vanilla, rum and lemon zest and mix until well incorporated. Add in the flour last and mix just until blended.

On a floured work surface, pass your rolling pin over the puff pastry just to flatten any ridges. Lay it over the tart pan and carefully press the pastry into the bottom and then into the sides with your fingers. Leave a bit of pastry hanging off the sides until you pour in the filling.

Spread the frangipane evenly into the pastry shell being sure to get it into the sides. Now cut the extra pastry off of the tart pan. Firmly place the apricot halves, cut side up, into the frangipane, spacing them evenly around the tart. Sprinkle the spaces in between the apricots with the chopped almonds.

Bake until golden brown on the top and puffy, about 30 to 40 minutes. Serve warm or chill for later.


Apricot Tart

A lovely French-style tart! There are two pastry options: home made, as in our recipe, or using ready-made.

Top Tips
To save time, home-madepastry can be made in advance and stored in a plastic bag in the fridge until needed. The apricots can also be soaked beforehand to save time. Both can be done the night before.

Ingredients:

  • Home-made Pastry
  • 170g/6oz plain flour
  • 55g/2oz soya flour
  • 1tbsp caster sugar
  • 1tsp salt
  • 110g/4oz vegetable fat (frozen then grated, or use shredded veggie suet)
  • 45ml/3tbsp soya cream
  • OR 1 sheet of ready-rolled Jus-Rol shortcrust pastry
  • Filling
  • 225g/8oz dried apricots, soaked overnight
  • 225g/8oz soya cream
  • 45ml/3tbsp brandy
  • 45ml/3tbsp muscovado sugar

Method:

1. If making home-made pastry, do so now by mixing flours, sugar and salt and rubbing in vegetable fat - either by hand or in a food processor.

2. Add soya cream to the pastry to bind. Mould into a ball and refrigerate for 30 minutes.

3. Return to room temperature before rolling out . Use the home-made pastry OR the Jus-Rol sheet and use to line a 20cm/8inch tart tin. Leave about 2cm/1 inch of pastry above the tin.

4. Preheat oven at 220ºC/425ºF/Gas Mark 7.

5. Place apricots and their soaking water in a saucepan over a gentle heat and cook until tender and all the water has evaporated (about 3 minutes).

6. Blend half the apricots to a puree, add soya cream and brandy and pour into the pastry shell.

7. Arrange the rest of the apricots over the puree.

8. Then bend the sides of the pastry over onto the apricots and mark with knife to make scallop shell effect.

9. Sprinkle sugar over top and bake in preheated oven at for 15-20 minutes. Cool before slicing.


Mary Berry Pastry Recipe : Apricot Frangipane Tart Recipe Baking Kuchen Rezepte Mandeln Rezepte

Mary Berry Pastry Recipe : Apricot Frangipane Tart Recipe Baking Kuchen Rezepte Mandeln Rezepte. The opinions expressed are those of the author and are not held by saga unless specifically stated. This classic french recipe has the irresistible combination of bacon, cheese and cream, all wrapped within buttery pastry. The pastry should be pale golden and the filling soft when pierced with a knife. Remove half the pastry from the cling film. · made in a very simple way using readymade pastry, mary berry's comforting veggie tart is all about the combination of the crisp puff pastry and herbed vegetables.

Mary berry's quick & easy quiche lorraine recipe. Heat your oven to 220°c/200°c fan/425°f/gas 7. They accused her of making a 'casserole with a. The recipes themselves are clear and concise and the offerings wide ranging… a solid guide, not just for fans of the show—but it's those fans (and their numbers are i love mary berry and these recipes are delicious! The pastry should be pale golden and the filling soft when pierced with a knife.

Apricot Frangipane Tart Recipe Baking Kuchen Rezepte Mandeln Rezepte from i.pinimg.com It might not be kind to your waistline but it's certainly a comfort food classic and so handy to have in the house when you're. Click here for more delicious mary berry recipes… Gently shape the pastry and pat it into a rough ball. This easy cinnamon apple bar recipe is the perfect seasonal snack. Mary berry shocked viewers with her potato, cheese and leek pie recipe. Mary berry's quick & easy quiche lorraine recipe. Draw eight 5cm circles and eight. The stuff i have made hasn't always turned out as pretty as hers but it sure tastes great!

See more ideas about mary berry recipe, mary berry, recipes.

See more ideas about mary berry recipe, mary berry, recipes. As well as mary's introduction the book. Roll out the pastry and cut out a lid and a strip for the lip of the pie dish. This classic french recipe has the irresistible combination of bacon, cheese and cream, all wrapped within buttery pastry. Mary berry's quick & easy quiche lorraine recipe. Mary berry shocked viewers with her potato, cheese and leek pie recipe. All recipes recipes mary berry's steak and guinness pie. The opinions expressed are those of the author and are not held by saga unless specifically stated. Choux pastry buns filled with a smooth vanilla crème patissiere (pastry cream) and coated ingredients. Top tip for making mary berry's pear frangipane tart. When filling the pastry case, it's best to add the apricots at the last possible. These christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour. Mary berry's bakewell tart recipe is a winner, but i've made some changes to help those of us in us kitchens to master this dessert.

The queen of baking, mary berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze, from bbc good food. Viewers flocked to twitter to point out that the pie didn't have a pastry base. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. The pastry should be pale golden and the filling soft when pierced with a knife. When filling the pastry case, it's best to add the apricots at the last possible.

Mary Berry S Goat S Cheese And Shallot Tarts With Walnut Pastry Recipe Hello from www.hellomagazine.com Mary berry sends twitter into another meltdown as she makes a very controversial pie with no base. Relevance popular quick & easy. The stuff i have made hasn't always turned out as pretty as hers but it sure tastes great! This easy cinnamon apple bar recipe is the perfect seasonal snack. Mary berry's bakewell tart recipe is a winner, but i've made some changes to help those of us in us kitchens to master this dessert. The great british bake off everyday epub book the test for cake baking pastry and bread making and buy the great british bake off how to turn everyday bakes into showstoppers by linda collister mary berry paul hollywood isbn 9781849904636 from amazons book a couple the recipes browse and. Save 20 per cent on mary's new book classic, published by bbc books on 25th january, price 㿆. Click here for more delicious mary berry recipes…

Mary berry's quick & easy quiche lorraine recipe.

Mary berry, star judge of the great british bake off, presents 100 delectable baking recipes. How many ingredients should the recipe require? Filled with the frangipane mixture it can be kept for about 1 hour, covered and refrigerated. A smart, delicate tart starring tender apricots and an almond frangipane filling in a crisp pastry case. Apricots and frangipane filling in a crisp pastry case give a smart, delicate tart. Mary berry's family sunday lunches and mary berry's christmas collection (㿀 and 㾾.99, headline) are available now. See more ideas about mary berry recipe, mary berry, recipes. Although, these days, most of my christmases are at home and the young come back. A really simple recipe by queen of cakes, mary berry for a classic lemon drizzle cake, with crunchy lemon icing. The pastry should be pale golden and the filling soft when pierced with a knife. You may be able to find more information about. Draw eight 5cm circles and eight. Wrap in cling film and refrigerate for 30 minutes.

· made in a very simple way using readymade pastry, mary berry's comforting veggie tart is all about the combination of the crisp puff pastry and herbed vegetables. Choux pastry buns filled with a smooth vanilla crème patissiere (pastry cream) and coated ingredients. It might not be kind to your waistline but it's certainly a comfort food classic and so handy to have in the house when you're. Apricots and frangipane filling in a crisp pastry case give a smart, delicate tart. Gently shape the pastry and pat it into a rough ball.

Mary Berry Onion Artichoke Sage Tart Bbc2 Simple Comforts from flockler.com Gently shape the pastry and pat it into a rough ball. Click here for more delicious mary berry recipes… Roll out the pastry and cut out a lid and a strip for the lip of the pie dish. Remove half the pastry from the cling film. Save 20 per cent on mary's new book classic, published by bbc books on 25th january, price 㿆. The great british bake off everyday epub book the test for cake baking pastry and bread making and buy the great british bake off how to turn everyday bakes into showstoppers by linda collister mary berry paul hollywood isbn 9781849904636 from amazons book a couple the recipes browse and. Mary berry, star judge of the great british bake off, presents 100 delectable baking recipes. The opinions expressed are those of the author and are not held by saga unless specifically stated.

Step 1 start by making the choux pastry.

The stuff i have made hasn't always turned out as pretty as hers but it sure tastes great! The queen of baking, mary berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze, from bbc good food. Click here for more delicious mary berry recipes… Step 1 start by making the choux pastry. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. This easy cinnamon apple bar recipe is the perfect seasonal snack. Viewers flocked to twitter to point out that the pie didn't have a pastry base. Berry's berry coffee cake preheat oven to 400 degrees f (200 degrees c). This delicious and traditional british dessert really is a dish fit for royalty with thick custard and jam topped. Mary berry shocked viewers with her potato, cheese and leek pie recipe. Preheat the oven to 220°c/fan 200°c/gas mark 7. When filling the pastry case, it's best to add the apricots at the last possible. These christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour.

Source: www.awayfromthebox.com

Viewers flocked to twitter to point out that the pie didn't have a pastry base. Apricots and frangipane filling in a crisp pastry case give a smart, delicate tart. Mary berry's bakewell tart recipe is a winner, but i've made some changes to help those of us in us kitchens to master this dessert. These christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour. A really simple recipe by queen of cakes, mary berry for a classic lemon drizzle cake, with crunchy lemon icing.

The queen of baking, mary berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze, from bbc good food. Mary berry has gathered together her festive recipes and a few snippets of wisdom she has gained over the years to make your christmas cooking easier mary berry's mince pies are sure to be a hit this christmas. Nothing better for a sunday breakfast than a large tower of warm fluffy homemade chocolate chip pancakes. Relevance popular quick & easy. Choux pastry buns filled with a smooth vanilla crème patissiere (pastry cream) and coated ingredients.

It might not be kind to your waistline but it's certainly a comfort food classic and so handy to have in the house when you're. Mary berry, star judge of the great british bake off, presents 100 delectable baking recipes. Mary berry's bakewell tart recipe is a winner, but i've made some changes to help those of us in us kitchens to master this dessert. The recipes themselves are clear and concise and the offerings wide ranging… a solid guide, not just for fans of the show—but it's those fans (and their numbers are i love mary berry and these recipes are delicious! This delicious and traditional british dessert really is a dish fit for royalty with thick custard and jam topped.

Mary berry, star judge of the great british bake off, presents 100 delectable baking recipes. The opinions expressed are those of the author and are not held by saga unless specifically stated. · made in a very simple way using readymade pastry, mary berry's comforting veggie tart is all about the combination of the crisp puff pastry and herbed vegetables. Step 1 start by making the choux pastry. Draw eight 5cm circles and eight.

Source: keyassets-p2.timeincuk.net

Mary berry's bakewell tart recipe is a winner, but i've made some changes to help those of us in us kitchens to master this dessert. Relevance popular quick & easy. How many ingredients should the recipe require? To make the pastry, measure the flour, butter and icing sugar into a food processor bowl, then process until the mixture resembles breadcrumbs. These christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour.

Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. Mary berry has gathered together her festive recipes and a few snippets of wisdom she has gained over the years to make your christmas cooking easier mary berry's mince pies are sure to be a hit this christmas. The great british bake off recipes. The opinions expressed are those of the author and are not held by saga unless specifically stated. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.

Wrap in cling film and refrigerate for 30 minutes. Mary berry's bakewell tart recipe and a mincemeat twist from christina's cucina. Click here for more delicious mary berry recipes… Mary berry shocked viewers with her potato, cheese and leek pie recipe. Mary berry has gathered together her festive recipes and a few snippets of wisdom she has gained over the years to make your christmas cooking easier mary berry's mince pies are sure to be a hit this christmas.

It might not be kind to your waistline but it's certainly a comfort food classic and so handy to have in the house when you're. Mary berry's quick & easy quiche lorraine recipe. When filling the pastry case, it's best to add the apricots at the last possible. Mary berry has gathered together her festive recipes and a few snippets of wisdom she has gained over the years to make your christmas cooking easier mary berry's mince pies are sure to be a hit this christmas. Apricots and frangipane filling in a crisp pastry case give a smart, delicate tart.

Source: keyassets-p2.timeincuk.net

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Top tip for making mary berry's pear frangipane tart. The queen of baking, mary berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze, from bbc good food. Berry's berry coffee cake preheat oven to 400 degrees f (200 degrees c).

How many ingredients should the recipe require?

Mary berry's family sunday lunches and mary berry's christmas collection (㿀 and 㾾.99, headline) are available now.

Mary berry's family sunday lunches and mary berry's christmas collection (㿀 and 㾾.99, headline) are available now.

Source: www.awayfromthebox.com

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice.

It might not be kind to your waistline but it's certainly a comfort food classic and so handy to have in the house when you're.

Wrap in cling film and refrigerate for 30 minutes.

/> Source: food-images.files.bbci.co.uk

This recipe is extracted from mary berry everyday, bbc books, rrp 㿆.00.

Here you will have two recipes to make perfect chocolate pancakes for chocolate lovers.

Top tip for making mary berry's pear frangipane tart.

Source: christinascucina.com

This classic french recipe has the irresistible combination of bacon, cheese and cream, all wrapped within buttery pastry.

The great british bake off everyday epub book the test for cake baking pastry and bread making and buy the great british bake off how to turn everyday bakes into showstoppers by linda collister mary berry paul hollywood isbn 9781849904636 from amazons book a couple the recipes browse and.

Relevance popular quick & easy.

Viewers flocked to twitter to point out that the pie didn't have a pastry base.

The pastry should be pale golden and the filling soft when pierced with a knife.

Source: static.homesandproperty.co.uk

Mary berry has gathered together her festive recipes and a few snippets of wisdom she has gained over the years to make your christmas cooking easier mary berry's mince pies are sure to be a hit this christmas.

Source: hg-images.condecdn.net

This recipe is extracted from mary berry everyday, bbc books, rrp 㿆.00.

Mary berry's bakewell tart recipe and a mincemeat twist from christina's cucina.

Choux pastry buns filled with a smooth vanilla crème patissiere (pastry cream) and coated ingredients.

Source: whiteonricecouple.com

How many ingredients should the recipe require?

Source: lewisandkim.files.wordpress.com

The queen of baking, mary berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze, from bbc good food.

Mary berry, star judge of the great british bake off, presents 100 delectable baking recipes.

Source: keyassets-p2.timeincuk.net

Relevance popular quick & easy.

Mary berry's bakewell tart recipe is a winner, but i've made some changes to help those of us in us kitchens to master this dessert.

Source: lewisandkim.files.wordpress.com

Relevance popular quick & easy.

Source: thegreatbritishbakeoff.co.uk


French Apricot Frangipane Tart Recipe

Back at the beginning of October, I managed to snap up about 3 kilograms of fresh apricot at the local market, clearly the last of the lasts of the season and since they were dirt cheap, I assumed they were clearly surplus. It’s odd that they were still available in October in London, but I was happy to get my hands on them anyway. I love rescuing fruits and veggies in larger quantities and then just getting a bit adventurous with baking and cooking and trying new recipes with them.

We ate half of them but they were not so nice anymore and were getting a bit old. So I had to think about ways to use them up. I wasn’t really feeling the jam making process, I thought they were better to use them in a lovely apricot tart. This is a classic recipe, so it does contain eggs and dairy.

So, I made this French Apricot – Frangipane tart with them. Needless to say it was gone within a day, and the kids didn’t even touch it, so I must have eaten half of it on my own when still warm. This is a seriously delicious French pastry, don’t say I didn’t warn you…

Frangipane is a sweet filling made from or flavoured with almonds. This filling can be used in a variety of ways including cakes and such pastries. Sometimes it’s only the almond extract that is added to the custard filling but the original is made with ground almond.

It seems like a big baking job, but if you follow this recipe, it’s a guaranteed success. It only takes long because of the twice half an hour chilling time of the crust pastry, but apart from that, the rest is easily done by a food processor and the oven. And when it’s done it is a show stopper both in its looks and in flavours.


Apricot Tart

  • Quick Glance
  • (2)
  • 30 M
  • 2 H, 30 M
  • Serves 8 to 10

Special Equipment: 9- or 10-inch springform pan

Ingredients US Metric

  • For the pastry crust
  • 6 tablespoons unsalted butter (3 oz), chilled, plus more for the pan
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon sea salt or kosher salt
  • For the crumble topping
  • 3/4 cup whole almonds
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt or kosher salt
  • 6 tablespoons unsalted butter (3 oz), chilled and cubed
  • For the apricot tart filling
  • 2 pounds ripe, fresh apricots, pitted and quartered
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Directions

Place the chilled butter in the bowl of a stand mixer fitted with the paddle attachment and let it sit for 10 minutes so it softens slightly.

Add the sugar to the butter and beat on medium speed just until no visible lumps of butter remain, about 2 minutes. Add the egg yolks and mix just until combined. Then add the flour and salt and mix until the dough comes together. (You can also make the dough in a bowl using a spatula and a little moxie.)

Coat the bottom and sides of a 9- or 10-inch springform pan with butter. Use the heel of your hand to press the dough into the bottom of the pan and a little less than halfway up the sides. Try to get the bottom as even as possible, not because anyone will see it, but because it will bake more evenly. Put the pan in the freezer for 30 minutes.

Preheat the oven to 375ºF (190ºC).

Line the dough in the pan with aluminum foil and a single layer of pie weights or dried beans. Bake for 20 minutes. Remove the foil and pie weights or beans and bake for another 5 to 10 minutes, until the tart shell is browned.

Pulse the almonds, flour, brown sugar, cinnamon, and salt in a food processor until the almonds are broken up into very small pieces. Add the butter and pulse just a few times, until the mixture looks sandy. Continue to pulse just until the pieces of butter start clumping together. (If you don’t have a food processor, you can make the crumble topping by chopping the almonds finely and mixing the ingredients with a pastry blender or by hand.) Cover and refrigerate the crumble topping.

In a bowl, mix the apricots with the sugar, cornstarch, and vanilla and almond extracts. (Do not make the filling more than just a few minutes in advance, as the apricots may become too juicy.)

Transfer the apricot filling to the tart shell and spread it out evenly. Then strew the crumble topping evenly over the apricots. Bake the tart for about 50 minutes, until the topping is nicely browned. Let cool on a wire rack for a few minutes, then run a knife around the outside of the tart to separate it from the pan. Let it rest for 30 minutes more, then remove the sides of the pan and let the tart cool. The edges may look rather dark, but should taste fine, not burned. Serve warm or at room temperature.

Recipe Testers' Reviews

This recipe makes for an apricot tart with excellent flavor and really good texture. The flavor of the apricots, along with the hint of almond extract, gives it an almost exotic edge. This filling really pairs perfectly with a rich buttery crust and crumble filled with yet more butter along with brown sugar and almonds. We served it once with vanilla ice cream and once with lightly sweetened whipped cream. It's something I would make again in a heartbeat.

That said, the pastry crust is delicious, but the method of applying it to a springform pan with high edges is needlessly tricky and fiddly. I took a bit of time to try and get it as evenly thick as possible while at the same time getting it halfway up the edges of the springform pan. Why not use a deep tart pan with a removable bottom? We can just chill and roll the dough then fit it in the pan. Simple, neat, and much easier to manage. I will be doing that next time.

Be very diligent in getting the aluminum foil as flat as possible in the pan to cover the dough. This is especially true in the corners. Also remove the beans (or weights) first and then carefully remove the foil (as opposed to just picking up the foil with the weights in it) before finishing baking it. I had a few wrinkles on one side and when I attempted to remove the foil I ended up with a few tears. I had saved a nugget of dough and used that to patch it up.

The good news is that the tart holds together very well once un-molded. This is not a tart that keeps well. It was delicious after an hour out of the oven. The next day though, while the flavor was still great, the pastry and texture suffered from too much liquid that seeped from the juicy apricots. I would say this is something that should be served within 4 to 6 hours at the most for best results. The edges were dark brown, but we loved them. They were not burnt and tasted almost caramelized. This again worked great with the juicy apricots and that slightly bitter hint of almond extract.

I couldn't resist trying it again this weekend with my changes and figured I'd share my results. I loved the flavors and textures of this tart but was not crazy about the method using the springform pan with tall sides. I didn't like patting the dough in the pan as opposed as to simply rolling it into an actual tart pan. So that's what I did. I changed nothing other than switching to a regular tart pan with a removable bottom and rolling the dough evenly and laying it in there. This worked superbly, and I will use this method when I make the recipe again. The one small downside is that I had some (but very little) boil-over. The tart didn't suffer at all and looked great, but I'd recommend putting a baking sheet underneath the tart pan.

Ah, the often-overlooked apricot—how we really should pay you more attention! Leave it to the French to know how to celebrate the apricot's tartness with the rich elements of butter and almonds and not give in to the American urge to mix in sugar by the cupful. The apricot tart's crust was substantial and easily stood up on the dessert plate. The crunchy topping was divine, working to both cut the tartness of the apricots and impart its nuttiness. What I love about apricots, unlike peaches, is that they are so easy to prepare. Just remove the pit and they are ready--no need to peel. I purchased slightly fewer apricots than called for by the recipe. (I purchased 7 apricots, which weighed approximately 1 1/3 pounds.) I don't think you'd need the full 2 pounds unless you really have a hankering for apricots. The dough came together without a fuss. A minute in the mixing bowl and it was ready to go. It was easy to form into the pan and created a pretty thick crust that didn't crumble when plated. The cooking times appeared accurate. I think this recipe is really unique and would really fit the bill if you are looking for an elegant dessert recipe that isn't overly sweet. However, for this reason, I think its appeal will largely lie with adults.

If you like your tarts tart, then this apricot tart recipe is for you. The crust is like a perfectly baked buttery sable cookie. It does get quite brown after the two baking periods, but it doesn't burn. Be sure to make both the bottom and the sides of the crust nice and even so they'll bake evenly. The dough may thin out when you press it up the sides, but try to make it almost as thick as the bottom crust to make it less likely to overcook. I mixed the dough for 1 minute, and it didn’t really come together, but it appeared to be well-mixed, so I decided to press it into the pan. The baking time of 50 minutes was perfect. As soon as the filling is mixed, the apricots begin to exude their juices, so I suggest that you immediately assemble the tart after the filling is mixed together.

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Comments

Apricots are so seasonal – could this be made and frozen for a bite of summer in the winter?

Sandra, the quality of the tart would suffer. I’d suggest making it fresh in the winter using frozen apricots. I think you’d get a better result.

I really wish that I could also make the same recipe as like this at home but I’m still keeping this recipe for the future :)


Almond and Apricot Jam Tarte

Ingredients

Instructions

1. Melt 125 g. of butter and mix with 125 g. of sugar and a pinch of salt. Mix well (grandma wrote "until you get a nice soft pomade"). Add an egg and mix well.

2. Place into refrigerator for 20 minutes. Meanwhile, preheat oven to 395 degrees and work on the filling.

1. Beat 3 eggs and 100 g. of sugar in a large bowl until a little foamy using an electrical mixer. Add 80 g. of almond powder, 60 g. of butter, 1/2 teaspoon of orange extract, and 60 g. of flour to the egg and sugar mixture and beat more.

2. Take the crust out of the refrigerator and carefully distribute the filling on top of the crust (just spread on the crust don't try to spread on the sides). Cook in the oven for about 20 minutes. Remove and let cool.

3. Spread jam on top of the pie and sprinkle with almond slices. Place in refrigerator and enjoy cold.

Notes

After 20 minutes of cooking, stick a thin knife into the pie. If it comes out clean, the pie is finished. If it doesn't, bake for another 5 to 10 minutes.