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Apricot Frangipane Tart with Almond Extract
Created by: Howcan Team
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1/2 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 1 cup of almond flour
- 1 teaspoon of almond extract
- 2 eggs
- 1/4 teaspoon of salt
- 1/4 cup of all-purpose flour
- 1/2 cup of apricot preserves
- 1/4 cup of sliced almonds
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry and fit it into a 9-inch tart pan, trimming any excess. Prick the bottom with a fork and chill in the refrigerator while preparing the filling.
- In a mixing bowl, cream together 1/2 cup of softened butter and 1/2 cup of granulated sugar until light and fluffy.
- Add 1 cup of almond flour, 1 teaspoon of almond extract, and beat until well combined.
- Beat in 2 eggs, one at a time, then mix in 1/4 teaspoon of salt and 1/4 cup of all-purpose flour until smooth.
- Spread 1/2 cup of apricot preserves over the bottom of the chilled pastry shell.
- Pour the almond filling over the apricot preserves and spread it evenly.
- Sprinkle 1/4 cup of sliced almonds over the top of the filling.
- Bake in the preheated oven for 35-40 minutes, or until the filling is set and the pastry is golden brown.
- Allow the tart to cool before serving. Enjoy!
The Apricot Frangipane Tart is a classic French dessert that has been enjoyed for centuries. This delectable tart features a buttery, flaky crust filled with a rich and creamy almond frangipane filling, topped with sweet and tangy apricot slices. The addition of a hint of almond extract enhances the nutty flavor of the frangipane, adding an extra layer of depth to the dessert. Renowned chefs such as Pierre Hermé and Alain Ducasse have perfected the art of creating the perfect Apricot Frangipane Tart, showcasing their expertise in French pastry making. This delightful treat is often enjoyed in the picturesque cafes of Paris, where locals and tourists alike savor each bite with a cup of freshly brewed coffee. For the best version of this dish, it's crucial to ensure that the frangipane filling is perfectly balanced, with just the right amount of almond extract to complement the apricots without overpowering their natural flavor. The tart crust should be golden and crisp, providing a delightful contrast to the creamy filling and juicy apricots. While the traditional method of making Apricot Frangipane Tart involves arranging the apricot slices in a beautiful pattern on top of the frangipane, some chefs also opt for poaching the apricots in a flavorful syrup before placing them on the tart, adding an extra touch of sophistication to the dessert. Today, this delightful tart can be found in patisseries and bakeries across France, where it continues to be a beloved dessert for all occasions, from casual gatherings to elegant soirées. Whether enjoyed as a sweet ending to a meal or as a delightful indulgence with afternoon tea, the Apricot Frangipane Tart with a hint of almond extract is a timeless French pastry that never fails to delight the senses.
70 min
8
320 calories
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