Title: Apricot Frangipane Tart
Categories: Tarts
Yield: 10 Servings
1 1/4 c Almond meal or almond flour
3/4 c All-purpose flour
1/4 c Brown sugar; packed
1/2 c Butter; cold, cut up
2 Egg yolks
1 tb Water
1/3 c Granulated sugar
1/4 c Butter; softened
2 Eggs
1/2 ts Pure almond extract -OR-
1 ts Vanilla
1/2 ts Kosher salt
9 lb Fresh apricots; up to 10 lb,
-halved, pitted, and cut
-into 1/4" slices
Milk
Coarse sugar
2 tb Honey (local)
Vanilla ice cream
-(optional)
Preparation time: 40 minutes
Total time: 2 hours 30 minutes
For crust, combine 1/2 cup of the almond meal, the all-purpose flour,
and thebrown sugar in a food processor; process to combine. Add the
1/2 cup cold butter; pulse until butter pieces are pea sized. In a
small bowl whisk together egg yolks and the 1 tb water. Add egg yolk
mixture to flour mixtur; pulse until dough begins to hold together.
Gather pastry into a ball, kneading gently just until it holds
together. Cover and chill 1 hour or until easy to handle.
Preheat oven to 375 F. Place dough on a large piece of lightly
floured parchment paper. Roll dough into a 13" circle. Slide paper
with pastry onto a baking sheet.
For filling, combine the remaining 1-1/4 cups almond meal and the
granulated sugar in the food processor; process to combine. Add the
1/4 cup softened butter, the whole eggs, almond extract, and salt;
process until creamy. Spread filling over dough leaving a 2" border.
Top with apricots. Fold and pleat pastry edge over filling. Brush
crust with milk. Sprinkle with coarse sugar.
Bake about 45 minutes or until filling is set and apricots are
tender. If needed, loosely cover with foil the last 10 minutes to
prevent overbrowning. Drizzle honey over warm tart. Cool on a wire
rack 1 hour.
Cut tart into wedges and serve with ice cream, if desired.
Refrigerate any leftovers up to 24 hours.
