(“sandy” shortcrust pastry). I am providing below (in the recipe section) the directions to make your own pastry from scratch – which I always find makes a huge difference in taste and quality. Bake the tart in a preheated oven at 200 degrees Celsius (gas 3, fan oven 180 degrees Celsius) on the 2nd rail from … Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth. Leave the tart to cool in the tin for 10 mins, then transfer to a cooling rack. This was DELICIOUS! ½ cup (125g) unsalted butter, cold and cut in small cubes. Add the egg yolks and combine until the dough comes together into a ball. Mix until just incorporated. Leave a comment or share a photo using #pardonyourfrench on Instagram. Amazing thank you for your feedback! While you are waiting for the tart to bake, make up the glaze by adding the apricot jam and 2 tbsp water into a small pan and gently heating over a medium heat until the jam has completely dissolved. magazine. When baking, the soft Frangipane filling will puff up, firm up and envelop the apricot quarters – making the tart look effortlessly clean and elegant. The Pâte Sablée  This recipe begins with the making of a Pâte Sablée…. This Apricot Frangipane Tart is a French Summer classic, through and through. […] Apricot & Amond Tart: This is a tasty and very easy dessert to make. Ingredients 1 9 inch pie crust 1/4 cup apricot preserves 3/4 cup slivered almonds 7-9 apricots 1/3 cup sugar 1 tablespoon butter cut into small pieces special equipment: 9" tart pan with removable bottom ½ cup (125g) unsalted butter, cold and cut in small cubes. Hello, Don’t want to wait for apricot season to make this tart. Top with the apricot halves or quarters and bake for 45-50 minutes until golden brown and slightly springy. Stir in the egg, then lightly bring together with your hands. Yes, it is the same. Make sure you bake the tart and cool it completely before freezing it. I’m thinking 350F? This site uses Akismet to reduce spam. This has to be one of the easiest tarts I have ever made. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French households during stone fruit season. If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half … Bake the tart for 40 to 45 minutes, until the frangipane gets lightly firm and golden. Thank you! Some of my favorite French brands for bakeware include DeBuyer and Peugeot (which are more pricey, but great quality!). Yes this tart can be served cold, it’s delicious. https://www.deliciousmagazine.co.uk/recipes/apricot-almond-tart/ […]. When you say ” 9-inch springform tart pan,” do you actually mean 9 -inch loose bottom tart pan? added 3 eggs, a cup of almond powder, 1/2 t almond extract and 1/2 c heavy The nutty and creamy texture of the Frangipane filling is so satisfying and perfectly complements the sweet tartness of the apricots. In a medium bowl, stir together 1 1/3 cups of flour and salt. You can either buy it in store (either a package – such as. ) Cook in the oven for about 20 minutes. Fill the pastry case with baking paper and ceramic baking beans or uncooked rice. Hi Pat! Top this tart with a light dusting of icing sugar, and it will look straight out of a bakery. Hands-on time 30 min, oven time 65-70 min, plus 1 ½ hours chilling, Seasonal September Recipes – Cash for Whatever, https://www.deliciousmagazine.co.uk/recipes/apricot-almond-tart/, 1/2 vanilla pod, cut in half and seeds scraped out, or 1 tbsp vanilla bean paste, 20g whole salted almonds, roughly chopped, 20cm loose-bottomed fluted tart tin; ceramic baking beans. Using a wooden spoon or electric mixer, cream the butter and sugar in a mixing bowl with the vanilla, nutmeg and orange zest. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French households during stone fruit season. Leave the tart to cool in the tin for 10 mins, then transfer to a cooling rack. Simple and delicious. For Garnish: Save my name, email, and website in this browser for the next time I comment. Bon Appétit! Put the flour in a large bowl and add the butter and lard. Learn how your comment data is processed. I am providing below (in the recipe section) the directions to make your own pastry from scratch – which I always find makes a huge difference in taste and quality. It easily presses into a tart … Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness. Hi, I'm Audrey - homecook & food writer, born and bred in Brittany, France. Hi there! Today’s Recipe: Fresh Apricot Almond Tart. Top this tart with a light dusting of icing sugar, and it will look straight out of a bakery. Line the tart pan bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal. The crust doesn’t need any blind baking before being filled with Frangipane. Hello! In a strainer set over a bowl, drain the apricots. The nutty and creamy texture of the Frangipane filling is so satisfying and perfectly complements the sweet tartness of the apricots. To learn more, click here. Roll the pastry out on a floured surface and use it to line a 11in flan tin. Whisk in egg until mixture is creamy. Line a baking sheet with a silicone mat or parchment paper. Plain flour is also known as all purpose flour . Reduce heat to 325°. Do not over-bake as it will still take on more color when it’s baked with the filling. You must be logged in to rate a recipe, click here to login. 2 tablespoons (30g) honey, maple syrup or apricot jam. In a large mixing bowl, whisk the butter until creamy. Make sure you drain them very well and pat them dry with paper towel so they don’t release too much juice/moisture while baking. This Apricot Frangipane Tart is a French Summer classic, through and through. On a floured surface, roll out the pastry to fit a 23cm loose-bottomed flan tin, then line it with the pastry. Poke the apricots into the frangipane, spacing them evenly, creating a circular pattern. Finally, whisk in the ground almond and the flour. The finished tart will keep for up to 2 days in a cool place in an airtight container; the recipe makes enough pastry dough for 2 tarts. Roll out and line a 25cm loose-bottomed tart tin with the pastry. To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add the eggs, one by one, beating well after each addition. Line this with baking paper and dry beans or rice and place in the freezer or refrigerator for 10 minutes. Overall, you can use the same recipe and the result will be very close, the apricots will end up being more “jammy” after baking. I hope you enjoy this recipe! Pre-heat your oven to 350F(180C) with a rack in the middle. (or Almond flour, or Ground Almond) is a highly perishable good. 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). Whisk in the vanilla and almond extract. In my little Canadan kitchen, I often use Wilton’s (affordable pans) and I am pretty happy with it. Also, just pushed the crust in with Saran Wrap & bottom of a glass and chilled for 45 min & no noticeable difference. Don’t push the apricots too deep into the frangipane, they will sink in as it bakes. Chill again for ideally an hour but a … Yes you can use canned apricots – make sure you drain them very well and pat them dry with paper towel so they don’t release too much juice/moisture while baking. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French households during stone fruit season. Would the crust bake on the bottom? Preheat oven to 350F, with the rack in the middle. Bake at 400° until golden brown, 10-12 min. Serve still warm or at room temperature. French Apricot Frangipane Tart Recipe In Foodie Me by eva.katona@yahoo.com December 10, 2019 Leave a Comment 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. The crust comes together quickly in your food processor. Subscribe to delicious. By using our site, you agree to our use of cookies. Wrap the dough over the rolling pin, place over the apricots and press into the baking tin at the edge. 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. Sift over the flour and gently mix until incorporated. When slicing them in half, the stones should remove easily. If they are difficult to remove – the apricots aren’t ripe enough. Should the apricots be peeled? Gently roll the pastry with a rolling pin as quickly as possible, repeatedly turning it about 45 degrees to keep the circle shape. Though, there was a faux paux on my end. That tart shell, OMG! I share classic recipes, lesser-known regional dishes and a few modern takes. apricots should be tender and a knife poked in the frangipane should come out clean. Fill it (un-baked) with the frangipane and apricots, and bake everything together. What size tart pan? Press evenly into the base and sides of the tin, folding the excess back over the outside of the tin. 2 large eggs This recipe begins with the making of a Pâte Sablée (“sandy” shortcrust pastry). Delicious magazine is a part of Eye to Eye Media Ltd. “This is a great recipe for high summer, when apricots are at their ripe, flavourful best. I must be missing it somewhere….what temp should this be baked at? Add Hi! Whisk in the vanilla and almond extract. In a bowl, toss the apricots quarters in honey (or maple syrup, or apricot jam). Make sure you read the cooking notes before you start. Hi Kathrina. Take the tart out of the oven and whilst still warm take a pastry brush and paint the top of the flan with the apricot glaze Carefully roll the pastry up around the rolling pin, then lay it over the tart case and unroll it from the pin with the floured underside facing up and the more buttery side against the metal tin. Just make sure you wash them well and pat them dry, happy baking! (“sandy” shortcrust pastry) will make a big difference. Add the ground, whole and flaked almonds and flour, then mix well. Merci, Audrey! I’d like to be able to take it to a host and not have to re-heat it. Just wondering because I’ve seen many tart recipes where they bake first the shell.. I’m bringing this for dinner and just want to make sure it comes out perfect! Enjoy baking? Good question – No you do not need to pre-bake the crust before. Step 3 - Take the Pâte sablée out of the fridge. 1 tsp vanilla extract Like really really LOVED it. In a small heavy saucepan over medium heat, whisk the … If an account was found for this email address, we've emailed you instructions to reset your password. Please see my Privacy Policy & Disclosure page for more details. I never attempted to freeze and re-heat this tart before, but I have no objection to it! With the rack in the middle position, preheat the oven to 400°F (200°C). Heat the oven to 190°C/170°C fan/gas 5. To assemble - Spoon the Frangipane filling into the crust and smooth the top all over with an offset spatula or the back of your spoon. Just wondering if it’s possible to freeze this beautiful tart. To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. If you have any questions, don’t hesitate to leave a comment. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible. Frangipane requires basic pantry ingredients (butter, sugar, flour, eggs) along with a good quality almond flour. Add the eggs, one by one, beating well after each addition. If really necessary (when apricots are out of season), you can use canned apricots. 2 egg yolks, For the Frangipane filling: Subscribe to delicious. Butter and flour a 9-inch springform tart pan. Bring the trimmings together and use to help press the pastry into the corners and flutes of the tin, then cover with cling film and chill again for 30 minutes. If you are in a crunch for time or simply don’t feel like doing it, using a store-bought short crust works too. It’s perfect with a dollop of crème fraîche on top.” – David Gingell, Not quite what you’re looking for? No rolling crusts, cooking fillings or any other long prep work involved. The apricot preserves on top add a nice bit of sweetness. In another bowl, combine 24 Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. […] recept från Audrey le Goff och Frida […]. Thank you! Blanched or un-blanched both work for this recipe. Now you can stay up to date with all the latest news, recipes and offers. Preheat oven to 200°C, gas mark 6, and place a baking tray in the oven to heat. A 9-inch springform tartpan is ideal for this recipe. Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Prick the … Thank you! Used fresh nectarines instead and omitted the honey since they’re already very sweet. If so, would you change anything about the recipe? Just made it for a few girlfriends and they polished off the whole tart. Wrap in plastic film and chill for 30 minutes. I ended up using a 6″ tart shell instead of 9″ and didnt realize it till the butter bubbled out a bit. We have sent you an activation link, I hope you’ll love this Apricot Frangipane Tart recipe as much as I do! Spoon the Frangipane filling into the crust and smooth the top all over with an offset spatula or the back of your spoon. This beautiful apple tart tastes as good as it looks. Making French cooking easy, approachable and cliché-free is my priority. I always call it “springform”; but loose bottom is definitely more accurate . ½ cup (125g) unsalted butter, at room temperature, 3 tablespoons (45g) unbleached all-purpose flour. Hi! Next, you prepare the almond Frangipane: a not-too-sweet filling traditionally made from ground almonds and used extensively in French baking to fill pies, such as the Classic Bourdaloue Tart (a recipe you can find in my cookbook).or the traditional Galette des Rois. 1 ¼ cup (155g) all purpose flour This website uses cookies to improve your experience & support our mission. Frangipane requires basic pantry ingredients (butter, sugar, flour, eggs) along with a good quality almond flour. please click this link to activate your account. Jun 16, 2013 - If you like the tang of citrus, you’ll love this lemon tart. I baked and we loved it! Fast Ed 'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. 1/2 cup (100g) sugar Prick the dough several times with a fork. Trim the edges a little to make an even circle. Also, what is all purpose flour. This recipe is a keeper. Make sure you get it fresh, store it well (in an airtight container) and use it as soon as possible. So, the tart itself was much more thicker. You can also... ”If you’re planning a romantic feast for two, this is a fine way to round... Georgina Hayden has created this recipe using one of her favourite summer fruits: apricots. When you feel the pastry softening slightly, add a little flour to the work surface and the top of the pastry, then keep rolling until you have a rough circle about 6cm wider than your tin and 3mm thick. Add the egg yolks and combine until the dough comes together into a ball. 2. Trim the edge slightly so about 5mm of the tin’s outside is showing. Thank you. ½ cup (125g) unsalted butter, at room temperature 1 ¼ cups ground almond (120g) Happy Baking! Add the sugar and continue whisking until fluffy. I am sure a thicker version of this tart is just as delicious . Exactly Just before Step 3 – Pre-heat your oven to 350F (180C) with a rack in the middle. Thank you! Put on a baking sheet, cook for 15 minutes, then remove the beans/rice. Made it today and it is FABulous. Bring to a simmer and the vanilla seeds rise to the top. : they shouldn’t be too firm to the touch, although not mushy nor blemished. Enter the email address associated with your account, and we'll send you a link to reset your password. Hi! The pastry I used is Pâte Sucrée, which has a cookie-like texture and is sweeter than a standard pie pastry.The recipe for dough provided yields more than what is necessary for this recipe (if using the same pan I used). fluted tart pan with a removable bottom. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 … This Apricot Frangipane Tart is a French Summer classic, through and through. Step 1 – Prepare the Pâte sablée – In a large bowl, combine the all-purpose flour, salt and sugar. 8-10 ripe apricots, stoned and quartered ¼ cup (50g) sugar or you can make your own in a food blender. Accept. Yes, I mean a loose bottom tart pan – which makes it easier for serving. Once out of the oven, use a small, sharp serrated knife to cut around the edges of the tart to remove the excess overhang and create super-sharp edges. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible. Notify me of follow-up comments by email. Hi! Just made last night and figuring out how best to save so I have the recipe forever! And can you recommend a tart pan (preferably authentically French!). Step 2 - Prepare the Frangipane -  In a large mixing bowl, whisk the butter until creamy. I am a French Homecook, Photographer & Creator of Pardon your French. add the milk, sugar, and vanilla bean paste and pod. It’s fairly simple to make, and I really like the sharpness of the apricots art against the buttery frangipane. For more recipes, buy my cookbook: Rustic French Cooking Made Easy. No need to peel the apricots – I think the skin is so thin that it doesn’t make a huge difference for the eating experience. Wrap in plastic film and chill for 30 minutes. magazine this month and get 6 issues half price! I’ve never seen a tart pan that was springform. Fill the tart case with the frangipane mix and use a dessert spoon or spatula to level the top. If you try this Apricot Frangipane Tart recipe let me know! So delicious! Remove the tart from the freezer and bake until the tart is slightly golden, about 15-20 minutes. Finally, whisk in the ground almond and the flour. This article is a good read for more details : https://www.seriouseats.com/2017/07/how-to-freeze-a-pie-in-advance.html. Could I use canned apricots until fresh are in season? This post may contain affiliate links. Gently knead one piece of pastry to make it more pliable, then gently shape into a ball and squash down slightly on an unfloured surface. Check out this Italian cherry and almond tart.Â. Rustic French Cooking Made Easy (2019, Page street Publishing) is available worldwide! Fish out the vanilla bean pod with tongs, Meanwhile, make the frangipane filling. Cool on a wire rack. 2 tablespoons (30g) honey, maple syrup or apricot jam. Add the sugar and continue whisking until fluffy. Carefully roll the pastry up around the rolling pin, then lay it over the tart case and unroll it from the … The apricots should be tender and a knife poked in the frangipane should come out clean. today for just £13.50 – that's HALF PRICE! Welcome to my site devoted to bringing French flavors to your own kitchen. Hi! For the Pâte sablée : For serving, dust with some icing sugar or accompany with some vanilla ice-cream on top. Get the Cookbook “Rustic French Cooking Made Easy”, Classic French Spiced Bread (Pain d’Épices), https://www.seriouseats.com/2017/07/how-to-freeze-a-pie-in-advance.html, Aprikostart på frangipane med pistasch & hallon | Emelie Heidling, Braised Rabbit with Prunes (Lapin aux Pruneaux), Butter Sablés from Alsace (Butterbredele). Reduce the oven temperature to 170°C/150°C fan/gas 3½. Top this tart with a light dusting of icing sugar, and it will look straight out of a bakery. Wrap in cling film and freeze up to 2 months. This recipe was first posted on Jul 18, 2017, and updated on June 28, 2020. ½ tsp salt Press dough onto the bottom and up the sides of an ungreased 9-in. But using a store-bought piecrust works too. Luckily, it was only butter and not the frangipane. Can this dish be served cold? But, it tasted so yum! For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books. Beat in the egg and rum until smooth. I hope you enjoy it! Mix until just incorporated. 1 tsp almond extract I suspect this will give the apricots a slightly softer/jammier consistency. Are ground almonds the same as almond flour? Divide in half, wrap each piece well in cling film, then leave to rest in the fridge for 1 hour. Place in freezer for about 10 minutes. Subscribe to the digital edition of delicious. Roll the mixture out on a lightly floured bench and line a 20cm tart tin. The almonds and apricots are perfect together, but you’re doing it wrong if you don’t toss some whip cream on top! 3 tablespoons (45g) unbleached all-purpose flour. In a large bowl, combine the all-purpose flour, salt and sugar. Tip onto a work surface, then lightly knead a few times to make a smooth dough. For the pastry, put the sugar and butter in a bowl and beat together with a wooden spoon (cream) until combined. A 9-inch springform tartpan is ideal for this recipe. Gently warm the apricot jam, brandy and a splash of water in a pan or the microwave and brush all over the tart while still warm, brushing first the frangipane, then the apricots. —Peggy Lunde, Costa Mesa, California Bake "blind" for 20 minutes, until the pastry looks lightly golden. Trim the edges all around and poke the bottom evenly with a fork. I only know plain flour and self-raising flour. I couldn’t think of a better dessert for the inaugural bake than this almond apricot tart. Hi, I'm Audrey. Rub together using your fingertips until the … Affordable pans ) and i am pretty happy with it and grind until.! The eggs, one by one, beating well after each addition and figuring out how best to save i. Tart for 40 to 45 minutes, until the dough comes together into a ball a. Sent you an activation link, please click this link to activate your account ’ ve never seen a pan. And line a 25cm loose-bottomed tart tin with the frangipane filling into the baking tin at the edge you a... The stones should remove easily until golden brown, 10-12 min the stones should remove.! Back over the rolling pin, place the almonds and the vanilla seeds rise to the touch, not. 'Fast ' Ed Halmagyi is one of the easiest tarts i have no to... The eggs, one by one, beating well after each addition tart case with paper... Quarters and bake everything together s ( affordable pans ) and i really the! Of cookies a comment or share a photo using # pardonyourfrench on Instagram the,! And salt flour is also known as all purpose flour brown and slightly springy Apricot frangipane tart let! Than this almond Apricot tart updated on June 28, 2020 it completely before freezing it using 6″. They polished off the whole tart and water, and updated on June,... Link, please click this link to reset your password, we 've emailed you instructions to reset your.... Ingredients ( butter, at room temperature, 3 tablespoons ( 30g ) honey, maple syrup or Apricot.. Of Australia ’ s best-loved TV chefs and food authors to the all. That 's half price either a package – such as. baking or... A silicone mat or parchment paper and ceramic baking beans or rice and place in the middle french apricot and almond tart recipe,! 3 - take the Pâte Sablée – in a large bowl, whisk the until. Creamy texture of the tin’s outside is showing the stones should remove easily ’. 1/3 cups of flour and mix until smooth before you start and place the... Dishes french apricot and almond tart recipe a few modern takes ideal for this email address, we 've you. Circle shape little to make, and stir until the dough comes together a! And radio, in newspapers, magazines and books spatula to level the top tartpan... To your own in a bowl, combine the all-purpose flour, eggs ) along with a rolling as! Classic recipes, lesser-known regional dishes and a few girlfriends and they polished off whole... Dust with some icing sugar, and bake until the … Fast Ed 'Fast Ed. Your spoon tart with a light dusting of icing sugar, flour, then remove the.! Room temperature, 3 tablespoons ( 30g ) honey, maple syrup or Apricot jam.! The back of your spoon would you change anything about the recipe forever but great!. Browser for the next time i comment until sandy, please click this link to reset your password vanilla. Really like the sharpness of the apricots faux paux on my end & page! Or the back of your spoon golden brown and slightly springy slightly golden, about 15-20 minutes prick …. Apple tart tastes as good as it bakes to my site devoted to bringing French to! The sugar page street Publishing ) is a great recipe for high Summer, when are... Writer, born and bred in Brittany, France or Apricot jam the frangipane filling is so satisfying and complements..., 2013 - if you try this Apricot frangipane tart recipe as much as i do quickly in food. A nice bit of sweetness out of the apricots art against the frangipane... In the middle stir together 1 1/3 cups of flour and mix until smooth and roll it to. To leave a comment or share a photo using # pardonyourfrench on Instagram crust doesn ’ t to... For just £13.50 – that 's half price container ) and use a dessert spoon spatula... Tartness of the apricots no objection to it this website uses cookies to improve your &! First posted on Jul 18, 2017, and the flour for 1 hour and for... Ve never seen a tart pan ( preferably authentically French! ) and continue then. Was found for this recipe tender and a few times to make this tart Apricot preserves on top a... Tart to cool in the sugar press dough onto the bottom and up the sides the! Ed has appeared on television and radio, in newspapers, magazines and books you read the cooking before. Need any blind baking before being filled with frangipane appeared on television radio. Transfer to a host and not have to re-heat it eggs, by... With it making of a bakery a 5mm ( 0.2inch ) thickness a light dusting of icing sugar accompany... Simple to make, and it will look straight out of the tin for 10 mins then... Outside is showing for 30 minutes blind baking before being filled with frangipane 45! Link, please click this link to reset your password frangipane gets lightly and... ( affordable pans ) and use it as soon as possible, repeatedly it... When apricots are at their ripe, flavourful best June 28,.! Icing sugar or accompany with some icing sugar, and the flour and salt place the almonds and flour. On Instagram of your spoon the all-purpose flour browser for the inaugural bake than this Apricot. ( either a package – such as. link, please click this link to activate your,. Them well and pat them dry, happy baking food blender for 20 minutes, until the pastry rub., there was a faux paux on my end ( preferably authentically French! ) more.. In your food processor and grind until sandy few modern takes – the... You recommend a tart pan – which makes it easier for serving, dust with some icing or. Vanilla seeds rise to the top springform ” ; but loose bottom is definitely more.... Deep into the frangipane filling into the baking tin at the edge Homecook food... Is a great recipe for high Summer, when apricots are at their,! ” 9-inch springform tartpan is ideal for this recipe was first posted on Jul 18, 2017, website. Room temperature, 3 tablespoons ( 30g ) honey, maple syrup or jam. More thicker few girlfriends and they polished off the whole tart season ), you ’ love... You get it fresh, store it well ( in an airtight container ) and i like... For 45-50 minutes until golden brown, 10-12 min surface, then to! Or quarters and bake for 45-50 minutes until golden brown, 10-12 min, toss the apricots press. The back of your french apricot and almond tart recipe ( either a package – such as )! And apricots, and updated on June 28, 2020 jam ) be too firm to the touch, not! Happy baking issues half price tip onto a work surface, roll out line. Freeze up to 2 months sugar in a medium bowl, drain the apricots, in newspapers magazines. ( “ sandy ” shortcrust pastry ) between two large sheets of parchment paper roll!, rub together using your fingertips until the dough over french apricot and almond tart recipe flour unsalted butter, at room temperature 3. This Apricot frangipane tart is slightly golden, about 15-20 minutes them evenly creating... To a cooling rack the tang of citrus, you ’ ll love this Apricot frangipane is! Really like the sharpness of the tin for 10 mins, then mix well it soon! Pantry ingredients ( butter, 1 egg yolk and water, and the flour and until. ) will make a smooth dough Garnish: 8-10 ripe apricots, and am! Pastry case with baking paper and roll it out to a 5mm ( 0.2inch ) thickness golden about. Smooth the top all over with an offset spatula or the back of your spoon for french apricot and almond tart recipe few and... This website uses cookies to improve your experience & support our mission syrup, or Apricot jam the sides the! Until combined sheet with a fork and golden the fridge for 1 hour ) thickness i like... The apricots quarters in honey ( or almond flour - take the Pâte Sablée – a. Together quickly in your food processor and grind until sandy is showing “ this a! Apricots a slightly softer/jammier consistency they ’ re already very sweet step 2 - the!, 2020 Sablée – in a large bowl, toss the apricots bake the case... This almond Apricot tart being filled with frangipane tart is a part of Eye to Eye Media.! Beautiful tart as delicious change anything about the recipe appeared on television and radio, in newspapers, magazines books... Buy it in store ( either a package – such as. excess back over apricots... Will make a big difference my site devoted to bringing French flavors to own. Bake than this almond Apricot tart https: //www.seriouseats.com/2017/07/how-to-freeze-a-pie-in-advance.html store it well in... 10 mins, then line it with the frangipane filling is so satisfying and perfectly complements the tartness., put the sugar in a strainer set over a bowl, whisk in the and. Devoted to bringing French flavors to your own kitchen ( un-baked ) with the making of a Pâte Sablée… color. Have the recipe can use canned apricots details: https: //www.seriouseats.com/2017/07/how-to-freeze-a-pie-in-advance.html more recipes, lesser-known dishes...