Tart with Almond Cream and Apricots

The tart has an excellent, rich flavor, thanks to the almond cream, also known as frangipane, made from ground almonds, eggs, butter, and sugar. The tangy apricots provide a pleasant contrast, and they can be substituted with plums or other seasonal fruits.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Almond cream

  • 70 g Butter, unsalted

  • 70 g Sugar, white

  • 1 piece Egg, fresh

  • 1 piece Egg, egg white, fresh

  • 60 g Nuts, almonds

  • 20 g Flour, Wheat, bread flour

Dough

  • 250 g Flour, Wheat, bread flour

  • 50 g Powdered sugar

  • 2 pinch Salt, table

  • 0.5 teaspoons Baking powder

  • 120 g Butter, unsalted

  • 1 piece Egg, egg yolk, fresh

  • pieces Water

  • pieces Apricot, raw

Steps

  1. First, prepare the shortcrust pastry. Sift the flour, baking powder, and powdered sugar into a bowl. Add salt and mix the sifted ingredients well. Add the cold butter, cut into cubes, and rub the fat into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Add the egg yolk and enough cold water to quickly bring the ingredients together into a dough.

  2. Prepare a round tart pan (23 cm in diameter). Roll out the dough on a lightly floured surface into a circle, then transfer it to the tart pan using a rolling pin. Gently press it against the bottom and sides of the pan. Fold the excess dough inward to form an edge. Prick the bottom of the dough with a fork in several places, then refrigerate the pan for 30 minutes. If the dough is too soft to roll, refrigerate it for a few minutes to cool slightly.

  3. Meanwhile, preheat the oven to 180°C (170°C with convection). Take the pan out of the refrigerator and cover the cold dough with a piece of baking paper, then spread dry beans, rice, or baking weights over it. Bake the pan in the preheated oven for 15 minutes, then remove the baking paper along with the beans (weights, rice) and bake the dough for another 10 minutes.

  4. In the meantime, prepare the almond cream. Cream the butter and sugar for 2-3 minutes until light, fluffy, and creamy. Beat the egg and mix it with the egg white left over from preparing the dough. Gradually add the eggs to the butter mixture while mixing. Mix until the eggs and butter are combined into a smooth cream. Add the ground almonds and flour, and mix well to form a uniform, thick cream.

  5. Spread the almond cream over the slightly cooled dough. Arrange the apricot halves over the cream, cut side down. Bake the tart in the preheated oven for about 30 minutes. It is done when the almond cream turns a beautiful golden brown on top.

  6. Let the tart cool before serving. When serving, accompany it with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition Information (Per 100g)

  • Calories: 309.72 kcal
  • Fat: 17.22 g
    • Saturated Fat: 8.88 g
  • Carbohydrates: 32.31 g
    • Sugars: 13.32 g
  • Protein: 5.06 g
  • Fiber: 1.69 g

Advice

You can also mix a bit of finely grated lemon zest into the dough or cream, which will add a pleasant lemon aroma and freshness to the sweetness.