Apricot Tart
Coooking Temperature: 350°F/ 177°C/ Gas mark 4
Calories: 20
Adjust Servings Here: 9 Servings
Description
This apricot tart is the perfect way to celebrate summer fruits. Fresh apricots with a creamy, almond-based frangipani filling in a rich buttery shortcrust pastry. This tart takes about 20 minutes to prep and 40 minutes to bake.
Ingredients
Makes one 9-inch Tart
Shorcrust Pastry
- 1 ½ cup (190 g) All-purpose flour
- 2 tbsp (30 g) Almond meal (ground almonds)
- 8 tbsp (113 g) Butter unsalted, room temperature
- ¼ cup (30 g) Powdered sugar
- ⅙ tsp Salt
- 1 Egg yolk large
- 1 tsp Vanilla extract
- ½ tsp Lemon juice optional
Frangipani Filling
- 1 lb (450 g) Apricots approx 6 to 8
- 4 tbsp (60 g) Butter, unsalted
- ½ cup (50 g) Sugar
- 1 cup (112 g) Almond meal (ground almonds)
- 2 tbsp (15 g) All-purpose Flour
- 2 Eggs large
- 1 tsp Lemon juice
- ⅛ tsp Salt
- 1 tsp Vanilla extract
For the glaze
- 2 tbsp Apricot jam (optional)
Instructions
Shortcrust pastry dough
- In a bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk. Next, add the almond meal and flour. Combine well.1 ½ cup All-purpose flour, 2 tbsp Almond meal , 8 tbsp Butter, ¼ cup Powdered sugar, ⅙ tsp Salt, 1 Egg yolk, 1 tsp Vanilla extract, ½ tsp Lemon juice
- Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until it is firm enough to roll. I prefer to chill it overnight.
- Roll the chilled dough on a lightly dusted surface with flour to the size of a 9-inch tart pan.
- Transfer the dough to the tart pan. Gently press the dough into the tart pan, making sure to press down into the shape of the pan. Then, remove the excess dough and neaten the edges of the tart pan.
- Chill the crust in the fridge for 15 minutes up to 48 hours.
- Preheat the oven to 400°F / 200°C / Gas Mark 6.
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
- Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling.
- Reduce oven temperature to 350°F / 177°C / Gas mark 4.
Frangipani filling
- In a bowl, cream the butter and sugar, then add the almond meal, flour, and salt. Add eggs, one at a time, followed by the vanilla extract.4 tbsp Butter, unsalted, ½ cup Sugar, 1 cup Almond meal , 2 tbsp All-purpose Flour, 2 Eggs, 1 tsp Lemon juice, ⅛ tsp Salt, 1 tsp Vanilla extract
Bake the apricot tart
- Pour the filling into the partially baked tart shell. Arrange the sliced fruit as best you can. And sprinkle some sliced almonds on top.1 lb Apricots
- Bake for about 40 to 45 minutes or until the top looks set. Brush the top of the tart with melted apricot jam.2 tbsp Apricot jam
- Chill the pie for at least 3 hours, preferably overnight, before serving.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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