I am so excited it is a 3-day weekend, and especially because my family is visiting us from southern California. Today we are packing a picnic and enjoying the beautiful day. It has really been feeling like summer in San Francisco, so this past week I made a fresh apricot tart with frangipane. If you haven’t made frangipane before, it has an incredibly delicious flavor. The base is made with ground almonds, and I added some almond extract for extra almond flavor. You can also coarsely grind a portion of the almonds for a great texture. I am loving all of this fresh summer produce around the Farmers’ Markets lately!
What are your plans for this weekend?
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Prep time
1 hour 20 mins
Cook time
40 mins
Total
2 hours
Type: Dessert
Serves: 6-8
Ingredients
Crust
- 5 tbsp butter, room temperature
- 1⅓ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 egg
- 3-5 tbsp cold water
Filling
- ⅓ cup granulated sugar
- ⅔ cup almonds, finely ground
- 4 tbsp butter, room temperature
- 1 egg
- ¼ tsp vanilla extract
- ¼ tsp almond extract
- 1 tbsp all-purpose flour
- 1½ pounds fresh apricots, pitted and quartered
- Confectioners’ sugar for garnish
Instructions
- Combine the butter, flour and sugar in a food processor (or by hand with a pastry blender) until crumbly.
- Add egg and pulse.
- Add water a tbsp at a time and pulse until you can gather the dough into a ball, but it should not be too mushy.
- Wrap in plastic wrap and place in the refrigerator for 45 minutes.
- In the meantime, prepare the apricots and set aside.
- Add butter, ground almonds and sugar in a stand mixer and cream together.
- Once smooth, add egg and vanilla.
- Continue beating and add the flour.
- Once chilled, roll out the flour and press into a greased tart pan.
- Preheat the oven to 400 degrees F.
- Pour the frangipane into the tart, using a spatula.
- Press the apricots into the frangipane, working in a circle from outside to inside.
- Bake for 30-40 minutes, until the crust is crispy and slightly browned, and the apricots are wrinkled.
- Cool for 10 minutes, then sprinkle with confectioners’ sugar before serving.
Makes 1 9-inch tart
3.2.1753
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