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Apricot Tart with Frangipane

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This apricot tart is stuffed with contemporary apricots which might be sitting on a buttery frangipane, or almond cream, all nestled in a crumbly candy tart shell. On high are chopped pistachios, for the wow issue.

Plate with an slice of apricot tart filled with frangipane and topped with chopped pistachios.

This is the show-stopping summer season dessert to drag out whenever you actually need to impress friends. In basic Italian custom, a wealthy, creamy, virtually silken apricot and almond filling is juxtaposed with flaky pastry. It takes just a little time. But the oohs and aahs that every forkful convey are price each second of effort.Angie Zoobkoff

Apricot Frangipane Tart FAQs

What is orange blossom water?

Orange blossom water brings the delicate essence of orange to recipes. Sorta as if somebody had waved an orange over a vial of water and chanted some incantations. It’s created from orange blossoms somewhat than orange zest so it lends your recipes a lighter, arguably lovelier, lilt than it’s possible you’ll anticipate.

What is frangipane?

Frangipane is a candy custard created from almonds, butter, sugar, and eggs that’s usually utilized in tarts and pies. It might be made with different nuts too, and sometimes, liquor is added to the combination. It’s not the identical as marzipan, which is a thick paste.

Apricot Tart with Frangipane

Plate with an slice of apricot tart filled with frangipane and topped with chopped pistachios.

This apricot tart is stuffed with contemporary apricots which might be sitting on a buttery frangipane, or almond cream, all nestled in a crumbly candy tart shell. On high are chopped pistachios, for the wow issue.

Emma Spitzer

Prep 1 hr

Cook 1 hr 40 minutes

Total 4 hrs

Make the pastry

  • In a meals processor, add the flour, mahleb powder, if utilizing, salt, and butter in a meals processor and pulse to mix. Toss within the confectioners’ sugar and egg yolks and pulse till the combination begins to return collectively right into a dough.

  • Turn the dough out onto a frivolously floured work floor after which collect it right into a ball and gently flatten it to a disk, wrap it in plastic wrap, and refrigerate for an hour.

  • Butter a 9-inch (23-cm) fluted tart pan with a detachable backside. Grab a hand grater and use the coarse aspect to grate the pastry dough into the tart pan. Gently press the dough into the pan and up the perimeters, ensuring that the underside and sides are evenly lined and there are not any gaps. [Editor’s Note: We know. This seems like a ridiculously unconventional way to make a crust. But trust us. It works. Trust us. Resist the urge to simply pat the dough into place.] Refrigerate for half-hour.

  • Meanwhile, preheat the oven to 400°F (200°C).

  • Line the pastry with a sheet of parchment paper and fill the crust with raw beans or rice to weight it and maintain it in place. Then bake the pastry for quarter-hour.

  • Slowly and punctiliously take away the paper alongside with the beans or rice. Some of the pastry might separate; if this occurs, gently press it again collectively with the again of a spoon. Bake the uncovered pastry till frivolously golden, 7 to fifteen minutes extra. If the crust begins to brown on the edges, loosely cowl the sides with a skinny strip of aluminum foil.

  • Let the crust cool fully whilst you make the filling.

Make the filling

  • Reduce the oven temperature to 340°F (170°C).

  • In an electrical mixer fitted with the paddle attachment, beat the softened butter and sugar collectively till pale and lightweight.

  • In the meals processor, pulse the almonds to a to a rough rubble; you don’t need powder, so watch out to not overwork them. Beat the almonds into the butter and sugar, then beat within the eggs, 1 at a time, and at last add the orange blossom water, gently mixing simply till all the things is mixed.

Assemble the apricot tart

  • Spoon the filling into the crust and high with the apricot halves, cut-side up. Place the tart pan on a rimmed baking sheet lined with foil and bake for 50 minutes. Remove from the oven and scatter with the chopped pistachios. Bake till the tart is a deep golden, 15 to twenty minutes extra.

  • Let the tart cool fully within the pan. Then whenever you’re prepared to indicate it off, take away the aspect of the tart pan, slice, and put together to obtain accolades.

Serving: 1sliceCalories: 658kcal (33%)Carbohydrates: 54g (18%)Protein: 10g (20%)Fat: 47g (72%)Saturated Fat: 23g (144%)Polyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 184mg (61%)Sodium: 26mg (1%)Potassium: 276mg (8%)Fiber: 4g (17%)Sugar: 32g (36%)Vitamin A: 1701IU (34%)Vitamin C: 3mg (4%)Calcium: 80mg (8%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally printed August 22, 2018

Recipe © 2017 Emma Spitzer. Photo © 2017 Claire Widenfield. All rights reserved. All supplies used with permission.

#leitesculinaria on Instagram If you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We’d like to see your creations on Instagram, Facebook, and Twitter.



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