Apricot Tart with Frangipane

Frangipane is a mixture of almonds, butter, eggs, and sugar that tastes very similar to marzipan. It works excellently as a filling for summer pastries, as it pairs wonderfully with summer fruits. Whether its apricots, cherries, raspberries, peaches, or figs! To start, you can try our suggestion, which will surely not disappoint.

Details

  • Preparation Time: 105 minutes
  • Cooking Time: 75 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 280 g Wheat flour, white, multi-purpose

  • 0.25 teaspoons Salt, table

  • 130 g Butter, unsalted

  • 60 g Sugar, white

  • 1 piece Egg, egg yolk, fresh

  • 2 spoons Water

Frangipane

  • 200 g Butter, unsalted

  • 200 g Sugar, brown

  • pieces Vanilla, extract, natural

  • 2 piece Egg, fresh

  • 200 g Nuts, almonds, blanched

  • 1 spoon Wheat flour, white, multi-purpose

  • 6 pieces Apricot, raw

  • pieces Sugar, brown

Steps

  1. First, prepare the dough. In a bowl, sift the flour and mix it with salt. Add the cold butter, cut into cubes, to the mixture. Quickly rub the fat into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Add sugar, egg yolk, and two tablespoons of cold water, then quickly knead everything together with cold hands into a smooth dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

  2. Take the chilled dough out of the refrigerator and roll it out on a lightly floured surface into a 0.5 cm thick circle. Place the rolled-out dough into a round tart pan with a removable bottom (22 cm in diameter). Gently press it into the bottom and sides of the pan with your fingers. Trim the excess dough using a rolling pin. Place the pan with the dough in the refrigerator for 1 hour.

  3. While the dough is resting, prepare the almond mixture. In a bowl, using an electric mixer, cream together the sugar, softened butter, and vanilla seeds. Add the eggs and mix until the ingredients are well combined. Finally, fold in the ground almonds and flour.

  4. Preheat the oven to 180 degrees Celsius. Wash the apricots, dry them, and cut them in half. Remove the pits. Take the pan with the dough out of the refrigerator. Prick the dough in several places with a fork, then spread a thick layer of frangipane over it. Arrange the apricot halves on top of the filling (cut side up). Sprinkle a little brown sugar over the apricots. Bake the tart in the preheated oven for 60 to 75 minutes. If the top browns too quickly, loosely cover it with a piece of parchment paper or aluminum foil.

  5. Let the baked tart cool to room temperature. Once cooled, carefully remove it from the pan and cut it into slices of your desired size. Serve on plates with a scoop of ice cream or a dollop of chilled whipped cream.

Nutrition Information (Per 100g)

  • Calories: 372 kcal
  • Fat: 23.92 g
    • Saturated Fat: 11.06 g
  • Carbohydrates: 33.93 g
    • Sugars: 18.11 g
  • Protein: 5.69 g
  • Fiber: 1.85 g