![]() ![]() I’m an adult and I make my own rules and I totally ate two slices for supper the other night. Whether it be breakfast or dessert, this tart is the main attraction. I have a toddler and can think of a million other things to do with that time. If you have the time and if apricots are in season, you can always buy a big boxful, blanche them and peel them before making this tart. There’s nothing wrong with using them from a can – it’s economical and convenient. I’ve used canned apricot halves every single time I made this tart. The two custards are mixed together and then spread evenly in the blind baked pastry crust, topped with plump apricot halves and more sliced almonds. My version here uses sliced almonds instead, which gives the filling a delicate crunch. Frangipane is a deceptively easy French custard made from butter, sugar, eggs and almond flour. The second part of the filling is frangipane. Spend some of your newly acquired downtime baking Alisons recipe for a tart where stone fruit is the glossy star of the show. Super simple and made with standard pantry ingredients. The custard is a basic vanilla pudding type filling, made with milk, vanilla, almond, cornstarch, sugar and eggs. The filling for this Apricot Almond Tart is a combination of almond custard and a French frangipane. After the second bake, it will get nice and golden brown. After a blind bake, the crust will still be pale, but won’t look raw. If you try baking the tart without blind baking first, the crust may brown on top, but it won’t be baked and browned all the way through. It will also help prevent soft and chewy bottom crusts, aka, the soggy bottom. This will help the pastry to bake the whole way through and achieve a nice crisp bottom crust. Blind baking is the process of baking the pastry before filling it. I find that this type of pastry requires a blind-baking or par-baking. Pâte Sucrée is made with powdered sugar, instead of granulated sugar, and also includes egg yolks. The dough freezes remarkably well and you can keep it for up to 3 months in the freezer. It produces a sturdier pastry crust and can hold heavier fillings. The pastry I used is Pâte Sucrée, (pronounced pat-sue-cray) which has a shortbread cookie-like texture and is sweeter than a standard pie pastry. Instead of individual little pastries, I’ve made them into full tarts. Now, it goes without saying, that buying these little pasties can be quite pricey, so I decided I needed to make something like it at home. One morning, I was hoping for a danish or muffin of some sort and all they had left was a petite square pastry sprinkled in almonds with a plump, orange apricot in the middle. They have all sorts of tarts, danishes and of course macarons. I used to work right beside their shop and I found myself in there more often than I would like to admit. Serve the tart warm or cold.There’s a posh little French bakery in town that makes the most wonderful pastries. ![]() Brush the warm apricot jam over the top of the fruit to glaze. Warm the apricot jam over a low heat then pass through a fine sieve. ![]() Set aside to cool slightly.Īrrange the apricot halves in circles over the top of the tart. Remove from the oven and leave to cool.įor the decoration, gently poach the apricot halves in water until tender. Bake for 30-40 minutes, until the filling is set. Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Add the eggs and blend, then mix in the ground almonds and almond extract. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked.įor the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up). Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown. Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Prick the base of the pastry using a fork then chill the pastry for 10 minutes. Roll the pastry out on a floured surface and use it to line a 28cm/11in flan tin. Wrap in cling film and chill for 20 minutes. Process until the mixture just holds together (do not over work as it will make the pastry tough). To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in.Īdd the sugar and mix, then add the egg and a tablespoon of water. ![]()
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