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Sunday, August 4, 2013

Apricot Tart with Almond Frangipane

This French dessert is by far one of my favorite. It's simple to make and guaranteed to be delicious. 

Like most of my ingredients lately, I had a few too many apricots from our tree. I noticed they were starting to ripen very quickly, much faster than we could eat them. Making a tart was on my mind, so I went for it and happened to have all the ingredients at home (I must bake a lot, because this is usually the case).

For the crust I used my usual pie crust recipe found here, but halved (a tart shell is much smaller and does not have a top).

While the crust is cooling in the refrigerator, make the frangipane (that is the custard-like almond filling the apricots are nestled within). 

I based my recipe of of this one, but I added some vanilla bean (in addition to vanilla extract).


• 1/4 cup granulated sugar
• 2/3 cup almonds, finely ground
• 4 tablespoons butter, room temperature
• 1 egg
• 1/4 teaspoon vanilla extract
• 1 vanilla bean
• 1/4 teaspoon almond extract
• 1 tablespoon all-purpose flour
• About 5 apricots, pitted and halved


• Grind the almonds to a fine texture.
• Using your mixer, blend the almonds, butter and sugar until creamy.
• Add the egg, vanillas and almond extract. Continue beating.
• Add the flour.

Once the dough is chilled and you have finished the filling:

• Roll out dough and press into tart pan. Put in freezer for a minute or so to re-chill the dough.
• Spread the frangipane at the bottom of your tart shell, with a rubber spatula.
• Place the apricots in a circular pattern with spaces between each.
• Put your pie shell on a cookie sheet (to contain the melting butter).
• Cook for 30 minutes at 400º

Bon Appetit 

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