Apricot Frangipane Tart Mary Berry Food

APRICOT-HAZELNUT FRANGIPANE TART

Apricot-Hazelnut Frangipane Tart image

Spiced poached apricots top this beautiful tart, but they would be equally delightful spooned over a bowl of vanilla ice cream. Martha made this recipe on Martha Bakes episode 605.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 12-by-16-inch tart

Number Of Ingredients 16

Ingredients

1 bottle (750 ml) white wine, such as Pinot Grigio
1/4 cup sugar
1 vanilla bean, split and scraped
1 cinnamon stick
10 to 12 apricots (about 2 pounds), halved and pitted
2/3 cup blanched hazelnuts, toasted
1/2 cup sugar
6 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 large egg
1 tablespoon hazelnut liqueur (such as Frangelico)
3/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1 12-by-16-inch sheet puff pastry, thawed
1 large egg, lightly beaten
1 tablespoon heavy cream

Steps:

Make the poached apricots: Combine wine, 3 cups water, sugar, vanilla pod and seeds, and cinnamon stick in a large straight-sided skillet. Bring to a simmer over medium heat, stirring until sugar dissolves. Add apricots, cut-side down. Cover surface with a parchment round, and cook, simmering, until apricots are just tender, 3 to 5 minutes. Using a slotted spoon, transfer poached apricots to a small rimmed baking sheet or plate.
Bring poaching liquid to a boil and cook until reduced to about 3/4 cup, about 20 minutes.
Meanwhile, preheat oven to 400 degrees with rack in lower third of oven. Make the frangipane: Combine hazelnuts and sugar in bowl of food processor and process until finely ground. Add butter, flour, egg, liqueur, salt, and vanilla extract; process until frangipane is smooth.
Prepare the tart shell: Unfold puff pastry on parchment paper-lined baking sheet. Using a paring knife, lightly score a border about 1 1/2-inches in from perimeter of pastry.
Using tines of a fork, pierce puff pastry all over within border. Spread frangipane in an even layer within border. Arrange poached apricots on top of frangipane, cut-side down; brush lightly with poaching liquid. Combine egg and cream, then brush lightly onto puff pastry border.
Bake until tart is puffed and golden brown, 35 to 40 minutes. Transfer to a wire rack and brush apricots lightly with more poaching liquid. Let cool completely.

APRICOT & GINGER FRANGIPANE TART

Apricot & ginger frangipane tart image

A showstopping fruit tart with homemade shortcrust pastry and squidgy almond filling - serve with crème fraîche

Provided by James Martin

Categories Dessert

Time 1h20m

Number Of Ingredients 13

Ingredients

200g plain flour
100g cold butter , cubed
50g golden caster sugar
few drops vanilla extract
1 egg yolk
100g butter , softened
100g golden caster sugar
2 eggs
140g ground almond
75g plain flour , plus extra for dusting
2 balls stem ginger in syrup, finely chopped, plus 3 tbsp syrup
8-10 apricots , stoned and quartered
icing sugar, crème fraîche and vanilla bean paste (optional)

Steps:

To make the pastry, tip the flour, butter and a pinch of salt into a food processor. Pulse until the mixture resembles breadcrumbs. Add the sugar and pulse again. Add the vanilla, egg and 1-2 tbsp ice-cold water, and pulse until the dough just comes together. Tip out and shape into a disc. Roll out the pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin, pressing it into the sides. Chill for 30 mins.
Meanwhile, prepare the frangipane. Using an electric whisk, beat the butter until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, beating well after each addition, then stir in the almonds, flour, ginger and 1 tbsp ginger syrup.
Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat. Spoon the frangipane into the tart case and smooth. Poke the apricots into the frangipane. Transfer to the baking tray and bake for 40-50 mins (cover with foil after 30 mins if the tart is taking on too much colour) until the fruit is tender and a skewer poked in the frangipane comes out clean.
Leave the tart to cool in the tin for 10 mins, then transfer to a wire rack. Heat the remaining ginger syrup in a pan until thickened, and glaze the tart with it. Serve warm or cold, dusted with icing sugar, with a dollop of crème fraîche mixed with a little vanilla bean paste, if you like.

Nutrition Facts : Calories 539 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

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