Posted by request for a good recipe for fresh apricots. Fresh apricots really make this special! Requires 11 inch tart pan with removable bottom and pie weights or dried beans
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Units: US | Metric
- 2 lbs fresh apricots, halved and pitted (if not available, you may use canned)
- 1 lemon, juice of
- 1/2 cup water
- 5 tablespoons sugar
- 1 teaspoon arrowroot or 1 teaspoon cornstarch
- 1 tablespoon brandy (or almond extract)
- 1/4 cup slivered almonds
- 1Sift the flour into a large bowl.
- 2Add the butter and rub in until the mixture resembles fine bread crumbs.
- 3Stir in the sugar, then mix in the egg to make a soft, pliable dough.
- 4Cover with plastic wrap and chill for 30 minutes.
- 5Roll out the pastry on a lightly floured work surface and use to line the tart pan.
- 6Prebake with the weights in a 400°F oven for 10 minutes,until the pastry shell is beginning to brown at the edge.
- 7Remove the weights and foil and bake for 5-10 minutes.
- 8Leave to cool.
- 9Put the apricots, cut side down, in a shallow pan with the lemon juice, water, and sugar.
- 10Cover tightly and bring to a boil.
- 11Lower the heat and simmer gently for 3 minutes or until just soft.
- 12Remove the apricots with a slotted spoon, reserving the juices.
- 13Drain on paper towels, and leave to cool.
- 14Remove the pastry shell from the tart pan and put on a serving plate.
- 15Spread the pastry cream over the pastry shell and smooth the surface.
- 16Arrange the apricots, cut side down, on the pastry cream.
- 17Combine the arrowroot (or cornstarch) and brandy (or almond extract) in a small bowl and stir in the reserved apricot juices.
- 18Return the mixture to the pan and bring to a boil, stirring until thick.
- 19Add the toasted slivered almonds.
- 20Spoon the glaze over the apricots,making sure they are coated evenly. (Add a little water to the glaze of it is too thick.)
- 21Leave to stand until the glaze has cooled and set.
- 22Serve the tart cold.
- 23Pastry Cream: Put the 3 eggs, 3/8 cup vanilla sugar, and 1/2 cup flour into a large bowl, add a little milk taken from 1 2/3 cup, and mix until smooth.
- 24Pour the remaining milk into a heavy saucepan and bring almost to a boil.
- 25Pour onto the egg mixture, whisking well.
- 26Rinse out the saucepan, return the egg mixture to the pan, and cook over low heat, stirring, for 15-20 minutes until thickened.
- 27Pour into a bowl and cover with plastic wrap, gently pressing it over the surface of the custard to prevent a skin from forming.
- 28Leave to cool.
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Nutritional Facts for French Apricot & Almond Tart
Serving Size: 1 (226 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 359.7
- Calories from Fat 132
- Total Fat 14.7 g
- Saturated Fat 7.5 g
- Cholesterol 114.7 mg
- Sodium 115.1 mg
- Total Carbohydrate 48.4 g
- Dietary Fiber 3.0 g
- Sugars 20.1 g
- Protein 9.0 g
The following items or measurements are not included: