Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, 🍑🍰apricot frangipane tart🍰🍑. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
It is explained in further detail by Mary. Apricot Frangipane Tart Audrey This Apricot Frangipane Tart is a French Summer classic, through and through. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French households during stone fruit season.
🍑🍰Apricot Frangipane Tart🍰🍑 is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. 🍑🍰Apricot Frangipane Tart🍰🍑 is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook 🍑🍰apricot frangipane tart🍰🍑 using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make 🍑🍰Apricot Frangipane Tart🍰🍑:
- Get 1 1/4 cups (160 g) all-purpose flour
- Prepare 1/4 tsp (1 g) salt 2 tbsp (30g) sugar
- Prepare 1/2 tsp (2 g) almond extract
- Get 1/2 cup (113 g) unsalted butter, chilled, cut into small cubes
- Prepare 1 egg yolk 2 tbsp (30ml) ice water
- Prepare For coating the crust:
- Get about 2 tbsp (30g) apricot jam
- Prepare Frangipane:
- Take 1/2 cup (113 g) butter, room temperature
- Get 1/2 cup (100 g) sugar 1 tsp (5g) vanilla extract
- Get 2 eggs 1 1/4 cup (125g) ground almonds 2 tbsp (20g) flour
- Make ready Topping:
- Make ready 3-4 (200 g) apricots, sliced apricot jam, warmed, optional
Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts. Feel free to change apricots with various other fruits, frangipane tart goes well with berries, nectarines, peaches, plums so. Poke the apricots into the frangipane. A smart, delicate tart starring tender apricots and an almond frangipane filling in a crisp pastry case.
Instructions to make 🍑🍰Apricot Frangipane Tart🍰🍑:
- #Prepare_the_sweet_pastry: - - In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk, almond extract and water and stir until incorporated.
- Wrap the dough in plastic wrap, shape into a rectangle or round and refrigerate for 1 hour. - On a lightly floured surface roll the dough to a rectangle or round.
- Line a tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
- Preheat oven to 350F (180C). - Line the shell with parchment paper and fill with beans or pie weights. Bake for 15 to 20 minutes. - Remove the parchment paper and weights and bake for 5 to 10 minutes more. - Let it cool slightly on a cooling rack.
- #Prepare_the_frangipane_filling: - - In a large bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and almond extract. Gently incorporate ground almonds and flour.
- Spread a thin layer of apricot jam over the base. Spread frangipane evenly and arrange the apricot slices on top pressing them slightly into the frangipane.
- Bake at 350F (180C) for 25 to 30 minutes until light golden color. Remove from the oven and brush with warm apricot jam. - Let it cool before serving and Enjoy!😊
Apricot-scented icing adds a pretty finishing touch This Apricot Frangipane Tart is a French Summer classic, through and through. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French households during stone fruit season. The nutty and creamy texture of the Frangipane filling is so satisfying and perfectly complements the sweet tartness of. Spoon the frangipane into the tart case and smooth. Poke the apricots into the frangipane.
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