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Apricot and almond cream tart

Name: Apricot and almond cream tart
Prep time: 1 h 10 min
Cook time: 35 min
Total time: 1 h 45 min
Yield: 1 tart
Cuisine: French
Ingredients: 500 g apricots; 300 g sweetcrust pastry (pâte sablée); 200 g almond cream; a little apricot glaze

Half apricots arranged on a thin layer of almond cream.

342 K 3.7/5 (52 reviews)

1 hour 45 min. difficulté

Easy

6.15 €

1 tart

4 Ingredients

Last modified on: July 12^th 2023

For 1 tart, you will need:

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

Times for this recipe

Preparation: 1 hour 10 min.

Cooking: 35 min.

All in all: 1 hour 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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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.

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 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).

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	410 RDI=160 %	2,200 RDI=210 %	1,870 RDI=280 %	18,720 RDI=940 %	78,370 RDI: 940 %
Per 100 g	40 RDI=20 %	220 RDI=20 %	190 RDI=30 %	1,870 RDI=90 %	7,840 RDI: 90 %