Raise a Hand for Apricots

Apricot Almond Tart Recipe

Joan R.’s Fruit Flan Crust

Ingredients:

2 cups flour

1/2 cup sugar

1/4 tsp cinnamon

Grated orange peel from one orange

3/4 cup butter

1 egg and 1 egg yolk

Directions:

1. Preheat oven to 450 degree F
2. Combine flour, sugar, cinnamon and orange peel in a large mixing bowl.
3. Cut in butter until a the dough resembles a cornmeal-like texture
4. Add in the egg and egg yolk.
5. Work the dough with a fork and then hands until well blended and pliable.
6. Press dough into a 10″ or 11″ flan pan (removable bottom). Chill dough well, approximately 1 hour.
7. Blind bake the dough with pastry weights (you can use beans/rice if you don’t have ceramic weights) for 10-15 minutes.
8. For this next step, I assembled the tart with the layer of almond cream and apricots. However, if you are using a pastry cream and fresh fruit continue to this step. Remove weights and continue baking at 375F for another 10-15 minutes until lightly golden.
9. Cool completely

Almond Cream Recipe

Source: Baking by James Peterson

Ingredients:

1 1/2 cups almond flour

1/2 cup butter

1/2 cup plus 2 tablespoons sugar

1 egg

1 egg yolk

2 tablespoons dark rum (this is optional and I omitted the rum)

Directions:

1. Cream together the butter and sugar until smooth.
2. Beat in the egg and egg yolk one by one, adding the yolk only when the mixture is even and smooth.
3. Mix in the almond flour and the rum (if using).
4. Keep covered in the refrigerator or freezer for us to 3 days until needed

Apricot Topping:

Approximately 12 apricots, cut in half and pitted

1 cup apricot jelly or jam warmed slightly with 1 tablespoon of water

Tart Assembly:

1. Make the tart up until step number 6 and then remove the pie weights.
2. Let the tart cool before adding the almond cream, to avoid it melting entirely
3. Once the crust is cool, add a generous layer of the almond cream
4. Assemble the cut apricots on top of the almond cream
5. Lower oven to 375F and bake for another 10-15 minutes.
6. Let the tart cool slight and then glaze with the warmed apricot jam