Apricot and almond cream tart

Step by step recipe:

  1. 15 min.Apricot and almond cream tart : Photo of step #1
    Spread or roll out 300 g Sweetcrust pastry (pâte sablée), line the tart mould/circle, and prick all over the base.

    Trim off the excess dough.
  2. 5 min.Apricot and almond cream tart : Photo of step #2
    If you have any dough left over, you can cut it out in small shapes to make biscuits which you can top with an almond, a pistachio or a simply pinch of caster sugar.
  3. 10 min.Apricot and almond cream tart : Photo of step #3
    Over the dough, spread out 200 g Almond cream or frangipane in an even layer, put in the refrigerator until cooking.
  4. 30 min.Apricot and almond cream tart : Photo of step #4
    If you can face it, peel the apricots, like for tomatos by scalding them. This peeling has two advantages: the apricots are more pleasant to eat, and they are less acid while cooking.

    Preheat the oven to 200°C or 392°F.

    Divide each apricot in half, and discard the stones.
  5. 5 min.Apricot and almond cream tart : Photo of step #5
    Arrange the apricots halves on the almond cream, round side upwards, and press down lightly.
  6. 35 min.Apricot and almond cream tart : Photo of step #6
    Cook for 30/35 minutes. If making biscuits, take them out as soon as they are golden, after about 10 minutes.
  7. Apricot and almond cream tart : Photo of step #7
    Remove tart as soon as the almond cream is nicely browned, leave to cool on a rack.
  8. 5 min.Apricot and almond cream tart : Photo of step #8
    If possible "glaze" the top with a pastrycook's glaze or a little apricot jam.

Remarks:

The acidity of apricots and the sweetness of the almond cream go very very well together.

Source:

Home made

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