Apricot and almond cream tart

A recipe from cooking-ez.com

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

Times:

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

Step by step recipe

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	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	Over the dough, spread out 200 g Almond cream or frangipane in an even layer, put in the refrigerator until cooking.
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 (see how to).
5	Arrange the apricots halves on the almond cream, round side upwards, and press down lightly.
6	Cook for 30/35 minutes. If making biscuits, take them out as soon as they are golden, after about 10 minutes.
7	Remove tart as soon as the almond cream is nicely browned, leave to cool on a rack.
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.

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