Apricot Frangipane Tart is one of the best cakes ever. Soft buttery crust, almond filling topped with sliced ripe apricots, is by far one of the summer’s best cakes.
Source: Home Cooking Adventure
Ingredient
Makes about 10-12 servings
Pate Sucree
1 1/4 cups (160g) all-purpose flour
1/4 teaspoon (1g) salt
2 tablespoons (30g) sugar
1/2 teaspoon (2g) almond extract
1/2 cup (113g) unsalted butter, chilled, cut into small (1/2 inch) cubes
1 egg yolk
2 tablespoons (30ml) ice water
To cover the crust
about 2 tablespoons (30g) apricot jam
Frangipane
1/2 cup (113g) butter, room temperature
1/2 cup (100g) sugar
1 teaspoon (5g) vanilla extract
1 teaspoon (5g) almond extract
2 eggs
1 1/4 cups (125g) ground almonds
2 tablespoons (20g) flour
Topping
3 or 4 (200g) apricots, sliced
apricot jam, warmed, optional
1. Prepare the pastry. In a medium bowl, beat flour with sugar and salt. Blend the butter with a pastry blender, fork, or pastry processor, until crumbs form. Add egg yolks, almond extract, and water and stir until combined.
2. Wrap the dough in cling film, shape into a rectangle and place in the fridge for 1 hour.
3. On lightly floured surface, roll dough into an 8×16 in (20x40cm) rectangle.
4. Line a 5×14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim off excess dough. Pierce the shell with a fork and refrigerate for 30 minutes.
5. Preheat oven to 350F (180C).
6. Line the shell with parchment and fill the cake or bean mass. Bake for 20 minutes.
7. Remove parchment and weights and bake for another 10 minutes.
8. Let cool slightly on a cooling rack.
9. Prepare the fragipan filling. In a large bowl, mix butter with sugar until creamy. Cage the eggs one by one. Add vanilla extract and almond extract. Gently combine ground almonds and flour.
10. Spread a thin layer of apricot jam on the soleplate.
11. Spread the frangipane evenly and arrange the apricot slices on top, pressing them gently into the frangipane.
11. Bake at 350F (180C) for 25-30 minutes until golden. Remove from oven and brush with warm apricot jam.
12. Let cool before serving. Interesting!
