TARTE AUX ABRICOTS - GLAZED FRENCH APRICOT TART WITH ALMONDS
This is my favourite type of French fruit tart, even more so than apple tart! Our local Patisserie makes a wonderful Tarte aux Abricots, but they are quite expensive and VERY large, much too big for the two of us when we have no B and B guests! So, I have been tinkering in the kitchen again, and have come up with this recipe. You MUST use fresh apricots for this - tinned ones are too soft and too sweet. Plus, I love the slightly tart flavour that the fresh apricots lend to the flavours of this tart. The ground almonds are scattered over the base of the short crust pastry case to stop it becoming soggy during cooking; they also provide a complimentary flavour to the apricots. A classic French tart that will make a delightful ending to any special meal or for afternoon tea. Serve this tart with fresh whipped cream or crème fraiche.
Provided by French Tart
Categories Tarts
Time 3h
Yield 1 Tarte aux Abricots, 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 200ºC/400ºF/Gas Mark 6. To make the pastry place the cold butter into a food processor with the sieved flour and lemon zest. Blitz until the mixture becomes the texture of breadcrumbs.
- Whisk the sugar into the egg then pour into the machine with a splash of water. Blitz just long enough for the mixture to form a ball. Remove with your hands and ensure you have a nice firm ball by moulding with your hands. Wrap in cling film and leave in the fridge for at least an hour.
- Meanwhile halve and stone your apricots then place on a baking tray cut side up. Sprinkle all over with the light brown sugar then bake them in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart.
- Roll out and line a 25cm loose-bottomed tart tin with the pastry. Chill again for ideally an hour but a minimum of 30 minutes.
- Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans. Bake blind for 15-20 minutes until the base is just beginning to crisp but has not browned. Remove the beans and allow to cool.
- Sprinkle the ground almonds all over the base then top with a layer of apricots. In a large bowl, whisk the eggs and sugar together until light and fluffy. Remove the vanilla seeds from the pod and whisk into the egg mixture along with the double cream or whipping cream.
- Place the tart onto a baking tray then carefully pour over the custard mixture. Place in the oven for 15 minutes then lower the heat to 180ºC/350ºF/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour.
- For the Glaze: Warm the jam and allow to cool just above room temperature and then pour or spoon it over the tart.
- Allow to cool before slicing and serving with crème fraîche, plenty of icing sugar and some edible flowers.
Nutrition Facts : Calories 419.3, Fat 21.6, SaturatedFat 11.5, Cholesterol 124.8, Sodium 44.8, Carbohydrate 51, Fiber 2.9, Sugar 24.4, Protein 7.9
FRENCH APRICOT PASTRY RECIPE
Beautiful French apricot pastries made with store-bought puff pastry, pastry cream and tart apricots. The perfect easy treat to make for any Sunday brunch!
Provided by Beth Le Manach
Categories Breakfast
Time 1h25m
Number Of Ingredients 10
Steps:
- The day before, make the pastry cream.
- In a medium sauce pan add the milk, sugar, and vanilla bean paste and pod. Bring to a simmer and the vanilla seeds rise to the top. Fish out the vanilla bean pod with tongs, and allow the milk mixture to cool slightly.
- In a large mixing bowl add egg yolks and cornstarch. Whisk together until a pale-yellow paste forms. Slowly add the milk mixture to the paste mixture, whisking until combined.
- Strain mixture through a fine mesh sieve into a cleaned-out sauce pot. Heat mixture on medium high heat, whisking all the while until thickened. Soon after a pastry cream will begin to form. Whisk until it reaches pudding-like consistency. Whisk in butter.
- Transfer pastry cream to a shallow bowl and cover with plastic wrap and refrigerate overnight or until completely cooled.
- Drain apricots of their syrup and place on a plate. Place 1 puff pastry square on a floured surface, rotating it to a diamond shape facing you. Spread 2 tablespoons of pastry cream in the center of the diamond. Spread out to about 3 inches long. Place apricots, cut side down at the edge of the pastry cream.
- Brush the perimeter of the pastry with egg wash. Then take the two-outer points of the diamond, at the sides and bring them towards the center, folding one over the other and brushing seal with the egg wash to affix it together. Brush the outer pastry area with egg wash as well.
- At this point, pastry cream should not be visible when you fold this up, only apricots should be visible.
- Gently place a floured metal spatula under the pastry and transfer to a baking sheet lined with parchment paper.
- Continue the process until 6 pastries are formed. Place the tray in the fridge, tented lightly with foil until ready to bake.
- To bake place pastries into a pre-heated 400F (200C) oven for 20-25 mins or until golden brown and puffed up. Allow to cool slightly.
- Meanwhile place the apricot jam in a sauce pan to melt the jam and liquefy. Brush the jam on the pastries and apricots to create a shiny surface. Transfer to a platter and serve immediately.
Nutrition Facts : Calories 259 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 88 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
APRICOT ORANGE CRANBERRY BREADS
Steps:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time. Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled). Add the flour mixture and beat the batter until it is just combined. Stir in the apricots, the walnuts, and the cranberries, divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
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