FRANGIPANE APRICOT TART

 

For pastry

8 tablespoons (4 ounces; 12 g) unsalted butter, melted and cooled

1/2 cup (100 g) sugar

1/4 teaspoon pure almond extract

1/4 teaspoon pure vanilla extract

1/2 teaspoon fine sea salt

1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour

For the frangipane:

1/3 cup sugar

2/3 cup slivered almonds, slightly toasted

6 tablespoons butter

1 eggs

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/2 tablespoons flour

6 fresh or canned apricot halves, pits removed

1/4 cup whole almonds, skin on

Confectioners' sugar, for garnish

Preheat the oven to 350°F (175°C).

Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.

To make the pastry, in a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin. 

Put the pan in the fridge for 10-15 minutes to keep its shape.  Line the top of the crust with a piece of parchment paper and place pie weight/coins on top to avoid slippage.  Place pan on a baking sheet and then in the center of the oven and bake until the dough is slightly puffy and set, 12-15 minutes.  Remove pie weight and paper and bake for another 5 minutes and remove from the oven. 

To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.

Spread the almond frangipane in the crust. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.

Bake until golden brown on the top, about 45 minutes. Sprinkle with powdered sugar and serve.

The crust recipe is adapted from The Food Lover’s Guide to Paris by Patricia Wells.

The frangipane filling is adapted from Sweet Dreams by Gale Gand.