Serve warm in slices, topped with crème fraîche. Gently warm the apricot jam, brandy and a splash of water in a pan or the microwave and brush all over the tart while still warm, brushing first the frangipane, then the apricots, then the frangipane again.Once out of the oven, use a small, sharp serrated knife to cut around the edges of the tart to remove the excess overhang and create super-sharp edges.Top with the apricot halves or quarters and bake for 45-50 minutes until golden brown and slightly springy. Below are step-by-step instructions on how to make an apricot French tart including how to make tart dough. How to make a French tart If you have every wanted to learn how to make a French apricot tart, you are in the right place. Fill the tart case with the frangipane mix and use a dessert spoon or spatula to level the top. PODCAST Subscribe French Apricot Tart Recipe Tarte Aux Abricot Jump to Recipe This post contains affiliate links. Reduce the oven temperature to 170☌/150☌ fan/gas 3½.Add the ground, whole and flaked almonds and flour, then mix well. Using a wooden spoon or electric mixer, cream the butter and sugar in a mixing bowl with the vanilla, nutmeg and orange zest. Meanwhile, make the frangipane filling.Bake for 5 minutes more until sandy to the touch. Put on a baking sheet, cook for 15 minutes, then remove the beans/rice and paper. Fill the pastry case with baking paper and ceramic baking beans or uncooked rice. Bring the trimmings together and use to help press the pastry into the corners and flutes of the tin, then cover with cling film and chill again for 30 minutes. Trim the edge slightly so about 5mm of the tin’s outside is showing. Press evenly into the base and sides of the tin, folding the excess back over the outside of the tin. Carefully roll the pastry up around the rolling pin, then lay it over the tart case and unroll it from the pin with the floured underside facing up and the more buttery side against the metal tin.Trim the edges a little to make an even circle about 3-4cm wider than your tin. When you feel the pastry softening slightly, add a little flour to the work surface and the top of the pastry, then keep rolling until you have a rough circle about 6cm wider than your tin and 3mm thick.Gently roll the pastry with a rolling pin as quickly as possible, repeatedly turning it about 45 degrees to keep the circle shape. Gently knead one piece of pastry to make it more pliable, then gently shape into a ball and squash down slightly on an unfloured surface. Divide in half, wrap each piece well in cling film, then leave to rest in the fridge for 1 hour. Tip onto a work surface, then lightly knead a few times to make a smooth dough. Stir in the egg, then lightly bring together with your hands. Sift over the flour and gently mix until incorporated. For the pastry, put the sugar and butter in a bowl and beat together with a wooden spoon (cream) until combined.Whether you are fortunate enough to celebrate an apricot glut, want to honor a coveted ripe handful, or have succumbed to out-of-season treasure at the local supermarket, here we have curated our best fresh apricot recipes to offer you snacks, drinks, bakes, broils, and more. Who has not been seduced by their vivid, supermarket curves as an interminable winter stretches on? It is always fun to cheat and buy apricots from climates whose summers coincide with our coldest months (and darkest thoughts). Even disappointingly insipid fruit, bred less for flavor and more for appearance and for enduring refrigerated journeys across the continent (or from another hemisphere), can be redeemed. When harvested and eaten too early, apricots are more crisp and sour, but they can be transformed by cooking: So, if your apricots are tart, plan to use them in desserts or to make jam. It is a precious thing, this moment of apricot ripeness, and you will remember it. If you do discover apricot perfection (your nose and tongue will tell you), you should simply sit down quietly somewhere and eat them one by one, with no embellishments. 175g/6oz caster sugar 4 free-range eggs 175g/6oz ground almonds 1 tsp almond extract 200g/7oz apricot jam For the decoration 8 ripe apricots, halved and stoned 4 tbsp apricot jam 15g/oz flaked. Pay attention, then pounce as soon as they arrive.Īt their best, apricots are tender, sweetly juicy, and perfumed, with a gentle but tongue-edging sense of acid. Their appearance at market is close to fleeting if you are enjoying regionally-grown fruit. Silk-skinned and sunrise-colored, splitting deliciously along a ripe seam to reveal a pit neatly nestled in velvet, apricots are an ephemeral highpoint of summer's sequential stone fruit season.
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