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Apricot Frangipane Tart – Bake from Scratch


Apricot Frangipane Tart

We love the extra crunchy texture almond flour lends to this not-too-sweet dessert’s crust. Smooth frangipane, an almond pastry cream, adds another nutty element, and is a great base for the fresh, juicy apricots in both taste and texture. Find more almond-themed recipes in our May/June issue

Apricot Frangipane Tart

  • 1 cup (125 grams) all-purpose flour
  • 1¼ cups (120 grams) almond flour, divided
  • ½ cup (100 grams) plus 1 teaspoon (4 grams) granulated sugar, divided
  • ½ teaspoon (1.5 grams) kosher salt
  • 7 tablespoons (98 grams) cold unsalted butter
  • 3 tablespoons (45 grams) cold water
  • ½cup (113 grams) unsalted butter, softened
  • 2 large eggs (100 grams)
  • 1 teaspoon (5 grams) dark rum
  • ¼ teaspoon (1 gram) almond extract
  • 4 small apricots (250 grams), peeled and halved
  • 3 tablespoons (60 grams) apricot jam, warmed and strained
  1. In the work bowl of a food processor, place all-purpose flour, ¼ cup (24 grams) almond flour, 1 teaspoon (4 grams) sugar, and salt; process until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add 3 tablespoons (45 grams) cold water in a slow, steady stream just until dough comes together but is not sticky (you may not need all the water). Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and remaining ½ cup (100 grams) sugar at medium-high speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low. Add eggs, one at a time, beating just until combined after each addition. Stir in rum and almond extract. Stir in remaining 1 cup (96 grams) almond flour just until combined.
  3. Preheat oven to 350°F (180°C). Lightly spray a 14×4-inch tart pan with baking spray with flour.
  4. On a lightly floured surface, roll dough into a 15×5-inch rectangle. Transfer to prepared pan, pressing into bottom and up sides. Trim edges of dough, and freeze in pan for 10 minutes. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights. Bake just until edges are set, 10 to 12 minutes. Carefully remove paper and weights, and bake 2 minutes more. Let cool. Spread filling into cooled crust. Top with apricots, cut side down.
  5. Place tart pan on a rimmed baking sheet to catch any drips. Bake until lightly browned, 40 to 45 minutes. Let cool for 20 minutes before removing from pan. Brush tops of apricots with jam before serving.

Use almond flour made from blanched whole almonds for each of the following recipes. Flour made with unblanched almonds will give your baked good a slightly grainier texture and darker color.




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