Apricot Frangipane Tart
Updated: 3 days ago
This tart is deceptively easy to make, but it looks like you bought it at a fancy French patisserie!
I just love making this tart, whether it be round or rectangular, full size or single serving. The flavors are classic French, as is the technique of making a frangipane, or almond paste. If you like almond croissant, you will love this recipe . . . making it as much as eating it! The best part is that it works with any stone fruit including plums, peaches and cherries. Not just for summer, a frangipane tart made in the fall with apples or pears is a simple and elegant culinary pleasure!
Equipment: cutting board; chef's knife; dry measuring cups; measuring spoons; food processor; rubber spatula; rimmed sheet pan; parchment paper
Frangipane Ingredients: 1/3 cup sugar 2/3 cup slivered almonds 6 tablespoons butter 1 egg ¼ teaspoon vanilla extract ¼ teaspoon almond extract 1 ½ tablespoons flour
Tart Ingredients: 1 sheet frozen puff pastry, thawed 6 fresh apricots, halved and pits removed 1/3 cup sliced almonds, toasted
1. Preheat oven to 425F degrees.
2. To make the frangipane, place 2/3 cup almonds and 1/3 cup sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla and almond extracts, and the flour and mix until smooth. Set aside.
“ILOC tip: if you have extra frangipane after you have assembled the tart, store it in an airtight container in the refrigerator for up to one week or in the freezer for several months.”
3. To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges. Place it on a parchment paper lined sheet pan and cut out a 9-inch disk, discarding the scraps. Dock the dough with a fork but leave a ½-inch border. Spread the almond paste in the center of the tart within the ½-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart.
4. Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with remaining 1/3 toasted almonds and serve.
“My favorite puff pastries are made the proper way with real butter. Dufour and White Toque are the best!”