Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.
333 K 3.7/5 (52 reviews)
1 hour 45 min.
Easy
2 tarts
4 IngredientsLast modified on: July 12th 2023
For 2 tarts, you will need:
- 1
1 kg apricots - 2
600 g sweetcrust pastry (pâte sablée) - 3
400 g almond cream or frangipane - 4
a little apricot glaze (optional) - Total weight: 2,000 grams
Change measures:
Times for this recipe
Preparation: 1 hour 10 min.
Cooking: 35 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Spread or roll out 600 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 400 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 (see how to).
Preheat the oven to 200°C or 392°F.
Divide each apricot in half, and discard the stones (see how to).
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 910 RDI=350 % | 4,650 RDI=440 % | 3,850 RDI=580 % | 36,850 RDI=1,840 % | 154,270 RDI: 1,840 % |
| Per 100 g | 50 RDI=20 % | 230 RDI=20 % | 190 RDI=30 % | 1,840 RDI=90 % | 7,710 RDI: 90 % |
| Per tart | 450 RDI=180 % | 2,330 RDI=220 % | 1,930 RDI=290 % | 18,420 RDI=920 % | 77,130 RDI: 920 % |
How much will it cost?
- For 2 tarts : 12.25 €
- Per tart : 6.15 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Peach and green tea tart, Lemon and lime custard tart, Apple-almond shortbread tart, Lemon tart, Apple amandine tarts from Brélès, ... See them all 43
Almond cream or frangipane
You can get more informations, or check-out other recipes which use it, for example: Mirlitons, Apple amandine tarts from Brélès, Brioche slices with almond cream, Ramekins with almonds, apples and lemon, Mini almond-morello tarts, ... See them all 15
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