Apricot Frangipane Tart
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Trim the edge of the dough with the rolling pin
2
Prick the shell with a fork and chill the shell for 30 minutes
3
Preheat the oven to 350 degrees F and preheat the baking sheet
4
In a bowl with the mixer cream the butter, add 1/4 cup plus 2 teaspoons of the sugar, and beat the mixture until fluffy
5
Add the egg, beating well, and beat in the almonds and the vanilla
6
Spread the frangipane mixture in the shell, top it with the apricot halves cut sides up, and bake the tart on the baking sheet in the lower third of the oven for 40 minutes, or until the filling is golden and set
7
Preheat the broiler
8
Sprinkle the tart with the remaining 2 teaspoons sugar and put it under the broiler about 6 inches from the heat for 2 to 3 minutes, or until the filling is browned
9
Brush the tart with the apricot glaze, let it cool, and remove the rim of the pan
10
In a large bowl with your fingertips or with two knives blend the flour, sugar, salt, and the butter until the mixture resembles meal
11
Add the egg and 1 tablespoon of the water, toss the mixture until the liquid is incorporated, adding 1 more tablespoon of water if the mixture is dry, and form the dough into a ball
12
Knead the dough lightly with the heel of your hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball
13
Dust the dough with flour and chill it, wrapped in waxed paper, for 1 hour
14
PBTE SUCRIE: PROCESSOR METHOD: In a food processor fitted with the plastic or steel blade combine the flour, sugar, salt, and butter and process the mixture until it resembles coarse meal
15
In a bowl combine the egg with 1 tablespoon of the water and sprinkle it over the flour mixture
16
Process the mixture until it comes together in large pieces about the size of pebbles and transfer the dough to a work surface
17
If the mixture is dry, sprinkle it with 1 more tablespoon water
18
With the heel of your hand knead the dough against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball
19
Dust the dough with flour and chill it, wrapped in waxed paper, for at least 1 hour or for up to 2 days
20
Yield: about 15 ounces dough or enough dough for one 10-inch shell