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Apricot and almond cream tart

Half apricots arranged on a thin layer of almond cream.

308K 51 3.7

Last modified on: February 21^th 2011

Keywords for this recipe:

For 1 tart, you will need:

1 500 g apricots
2 300 g Sweetcrust pastry (pâte sablée)
3 200 g Almond cream or frangipane
4 a little apricot glaze (optional)
Total weight: 1,000 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 10 min.	35 min.	1 hour 45 min.

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Step by step recipe

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Keeping

1 or 2 days in the fridge, folded in a plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,938 Kcal or 8,114 Kj	49 gr	274 gr	190 gr
97 %	19 %	26 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
194 Kcal or 812 Kj	5 gr	27 gr	19 gr
10 %	2 %	3 %	3 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
1,938 Kcal or 8,114 Kj	49 gr	274 gr	190 gr
97 %	19 %	26 %	29 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Egg, Nuts

How much will it cost?

For 1 tart : 6.11 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Apricots: You can check-out other recipes which use it, like for example: Dried apricots, Apricot jam with vanilla, Stewed apricots, Crisp apricot and pistachio tart, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Flaked almond tart, Strawberry Verveine Tart , Lemon and grated apple tart, Pear and chocolate tart with a hint of mint, Pear, grapefruit and pistachio tart, ... All
	Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Plum tart, Exotic fruit tart, Rhubarb tart, Fondant-iced pithivier, Brioche slices with almond cream, ... All

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