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Apricot Frangipane Tart
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup apricot jam
- 1/2 cup sliced apricots
Instructions
- In a food processor, combine 1 1/4 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Add 1/2 cup of cold butter and pulse until the mixture resembles coarse crumbs.
- Add 1 egg yolk and 1/2 teaspoon of vanilla extract. Pulse until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. Prick the bottom with a fork and chill for 15 minutes.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper, then bake for an additional 5 minutes, or until the crust is golden. Let cool completely.
- In a bowl, cream 1/2 cup of room temperature butter and 1/2 cup of sugar until light and fluffy. Add 1 cup of almond flour, 2 eggs, 1 teaspoon of almond extract, and 1/4 teaspoon of salt. Mix until well combined.
- Spread 1/4 cup of apricot jam over the bottom of the cooled tart shell. Pour the almond filling over the jam and smooth the top. Arrange 1/2 cup of sliced apricots on top of the filling.
- Bake for 20-25 minutes, or until the filling is set and golden brown. Let the tart cool in the pan on a wire rack. Serve at room temperature and enjoy!
The Apricot Frangipane Tart has a rich history dating back to the 16th century when Italian nobleman Marquis Muzio Frangipani created a fragrant almond-scented pastry cream, known as frangipane. This delectable tart features a buttery crust filled with almond frangipane and topped with ripe apricot halves, creating a perfect balance of sweet and nutty flavors. Renowned chefs like Julia Child and Pierre Hermé have popularized this classic dessert, and it has become a staple in French patisseries. Today, the best versions of this tart can be found in traditional French bakeries, where the quality of the almond filling and the freshness of the apricots are crucial for a perfect balance of flavors.
70 min
8
320 calories
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