Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.
296K 50 3.7
Last modified on: February 21th 2011
Keywords for this recipe:TartApricotAlmond creamPastryFor 1 tart, you will need:
- 0
500 g apricots - 1
300 g Sweetcrust pastry (pâte sablée) - 2
200 g Almond cream or frangipane - 3
a little apricot glaze (optional) - Total weight: 1,000 grams
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
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.
Trim off the excess dough.
Stage 2 - 5 min.
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.
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.
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.
Preheat the oven to 200°C or 392°F.
Divide each apricot in half, and discard the stones.
Stage 5 - 5 min.
Arrange the apricots halves on the almond cream, round side upwards, and press down lightly.
Stage 6 - 35 min.
Cook for 30/35 minutes. If making biscuits, take them out as soon as they are golden, after about 10 minutes.
Stage 7
Remove tart as soon as the almond cream is nicely browned, leave to cool on a rack.
Stage 8 - 5 min.
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 |
| 1,742 Kcal or 7,293 Kj | 40 gr | 237 gr | 156 gr |
| 87 % | 15 % | 22 % | 24 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 174 Kcal or 729 Kj | 4 gr | 24 gr | 16 gr |
| 9 % | 2 % | 2 % | 2 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,742 Kcal or 7,293 Kj | 40 gr | 237 gr | 156 gr |
| 87 % | 15 % | 22 % | 24 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Apricots: 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): 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 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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