Classic Apricot Almond Tart with Frangipane Filling
By Feli Chic'Cuisine
Indulge in the delightful simplicity of an easy-to-make Apricot Almond Tart! This delectable treat features a crisp, buttery crust generously layered with almond cream, also known as Frangipane, and crowned with succulent apricots. The harmonious blend of flavors, from the sweetness of the shortcrust pastry to the richness of the almond cream and the tartness of the apricots, makes it an absolute must-try!
This fruit tart stands out for its simplicity, requiring only sweet shortcrust pastry, almond cream, and fresh seasonal apricots. The preparation involves spreading the almond cream - Frangipane over the pastry, arranging sliced apricots on top, and baking it to perfection.
With its straightforward preparation, this tart is not only delicious but also incredibly versatile—a delightful treat for any occasion.
What is Frangipane?
Frangipane, the luxurious almond cream, adds a velvety touch to desserts. Easily crafted, it consists of a blend of butter, eggs, ground almonds, sugar, and typically a small amount of flour. The process involves combining all these ingredients simultaneously, creating a sweet and nutty cream that imparts a delightful richness and texture to various desserts.
Here are some tips for successfully creating this delectable Apricot Almond Tart:
Fruit Choice: While the recipe accommodates both canned apricots and fresh fruit, the latter pairs exceptionally well with these tarts. Feel free to experiment with other fruits as alternatives to apricots.
Pie Crust: The tart can be prepared using either a homemade or store-bought pie crust. If time permits and you desire an extra layer of quality, a homemade sweet pie crust can elevate the tart's overall appeal. However, using a store-bought crust will still yield an equally delicious result.
No Blind-Baking Required: Unlike some tart recipes, there's no need to pre-bake the crust. Simply prick the crust with a fork, spread the almond cream over it, arrange the fruit on top, sprinkle with sugar, and bake to perfection.
Indulge in the divine flavors of this Apricot Tart, a perfect late-summer dessert that truly shines when the fruit is in its peak season.
Prep Time: 20 min
Bake Time: 25 min
Total Time: 45 min
Serves: 8
Ingredients
1 sweet shortcrust pastry - pie crust
10-12 ripe apricots, cored and sliced
1 Tbsp brown sugar
For the Almond Cream
100g powdered sugar
100g butter, at room temperature
2 eggs
120g almond flour
1 Tbsp cornstarch (flour)
To Decorate
sliced almonds, optional
Method
1. Begin by preheating the oven to 180°C (350°F). Roll out the dough on a lightly floured surface and carefully place it into a 23 cm (9-inch) tart pan, ensuring it fits snugly along the bottom and sides of the pan. Lightly prick the bottom of the shell with a fork and refrigerate while you prepare the cream.
Prepare the almond cream - Frangipane Cream
2. In a spacious bowl, either using a mixer or a stand mixer, cream together the butter and sugar until well combined. Add the eggs one at a time, beating thoroughly until the mixture achieves a creamy consistency. Next, gently incorporate the almond flour and cornstarch (flour), mixing until fully combined.
3. Spread the prepared almond cream evenly over the bottom of the tart crust, and artfully arrange slices of apricot on top. Sprinkle the surface with brown sugar for a touch of sweetness.
4. Bake in the preheated oven for approximately 20 minutes, or until the tart turns golden and develops a delightful bubbling texture. Once done, remove it from the oven and allow it to cool to room temperature on a wire rack.
Enjoy!
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