Apricot and almond cream tart


Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.
296K 50 3.7
Grade this recipe:

Last modified on: February 21th 2011

Keywords for this recipe:TartApricotAlmond creamPastry
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart 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 valueProteins CarbohydratesFats
1,742 Kcal or 7,293 Kj40 gr237 gr156 gr
87 %15 %22 %24 %
Per 100 g
Energetic valueProteins CarbohydratesFats
174 Kcal or 729 Kj4 gr24 gr16 gr
9 %2 %2 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
1,742 Kcal or 7,293 Kj40 gr237 gr156 gr
87 %15 %22 %24 %
% 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).
How much will it cost?
  • For 1 tart : 6.11 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
ApricotsApricots: You can check-out other recipes which use it, like for example: Stewed apricots, Apricot jam with vanilla, Dried apricots, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Two-coloured chocolate-orange tart, Apple custard tart, Tarte Bourdaloue, Simple maple-syrup tart, ... All
Almond cream or frangipaneAlmond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Apple amandine tarts from Brélès, Epiphany galette, Mini almond-morello tarts, Plum tart, ... All
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