A classic tart, classic filling with the frangipane, and a delicious seasonal dessert (especially around the winter holidays) for teas, brunch, or quiet nights at home.
So what is Frangipane for those who want to know? Frangipane classically is an almond meal and almond flavored filling for cakes, tarts, bread and pastries. This delicious European (Italian and french origins) filling dates back to the mid-seventeenth century and is very popular in France during the Christmas season.
yes, classically with almonds butter and eggs, but I have also made versions with ground pistachio and hazelnut. It depends on what you’re baking and the flavors that you want to project. Play around with the idea of frangipane and come up with something wonderful.
I hope you enjoy my version of Apricot Frangipane Tart and feel free to play around with the frangipane or even the fruit. Peach, Plum or even Pear goes well with the frangipane and makes a delicious tart.
For The Short Crust:
1 1/2 cups All Purpose flour
12 Tablespoons cold butter, cubed
1 Tablespoon sugar
2 large egg yolks
3 Tablespoons cold water
- Place the flour and sugar into a food processor and give it a couple of pulses. Add the cubed butter and pulse to a coarse breadcrumb-like texture.
- Whisk the two egg yolks and three tablespoons of butter together in a bowl. Add to the food processor and process until the short dough comes together in a ball.
- Turn the dough out onto a floured surface and knead the dough into a satiny ball. Flatten wrap in plastic, and chill until ready to bake.
- When ready to bake, remove the dough from the fridge and let it “slack” out about 10 minutes. Preheat your convection oven to 400 degrees. On a floured surface, roll out the dough to 1/4” thick and add to your flutter tart pan. Be sure to press the dough into the flutter rim of the pan. Cut off the excess dough, and prick the bottom of the dough a few times with a fork. Lay in parchment paper, along with “pie weights” or dried beans to blind-bake the crust. Bake for 15 minutes until the short crust is just set.
- Remove the tart shell from the oven and remove the parchment paper with the pie weights. Place the tart pan back into the oven to finalize the baking of the bottom of the crust… an additional 10 minutes. Remove after lightly golden, and let the crust cool while you work not filling.
For The Frangipane and Apricots:
1/2 cup (1 stick) softened butter
3/4 cup granulated sugar
3 large eggs, room temp
11 ounces (about 3 cups) ground almond meal/flour
2 teaspoons pure almond extract
1 rounded Tablespoon ground cardamom
14-15 medium size fresh apricots, halved and pitted (Option: Canned halved apricots in syrup)
2 cups Apricot jam/preserve
sliced almond for garnish
- In a mixing bowl either of your stand mixer or for a hand mixer, begin creaming the butter and sugar together until light and fluffy. One at a time add the whole eggs and mix in completely.
- Mix in the pure almond extract. Scrape the bowl down and mix again. Remove the bowl from your mixer if using, and start folding in the ground almond. One cup at a time and after the last cup has been folded in completely.
- In a pot large enough hold the halved apricots add water. Add the same amount of sugar as you did water. So add one cup of sugar to one cup of water. Bring the apricots to a simmer, then remove from the heat. Let the apricots hang out in the syrup until ready to use.
Assemble The Tart:
- Set the thermostat of your convection oven to 350 degrees. In your cooled baked shortcrust and depending on the size and shape of your tart pan (I used a rectangular glutted tart pan) add at least one cup of the apricot preserve. Get a nice layer in there, and evenly smoothed out. Reserve at least 1/2 cup of the sprint preserve to glaze the halved apricots towards the end.
- Your next layer is the frangipane later. Smooth out the frangipane on top of the apricot jam layer evenly. Again, depending on the size and shape of your pan you could use all the frangipane as I did, or have some left over. Add enough to fill the tart and smooth off.
- Place the tart in the oven and bake 25 minutes or until the frangipane has puffed, fragrant, and set. Remove from the oven and cool about 30 minutes.
- Add 1/2 cup or so of the apricot preserve to a pan along with a splash of water. Stir and heat until simmering. remove from the heat and strain the jam through a fine mesh strainer “catching” the pieces and pulp, yet reserving the syrup.
- Remove the halved poached apricots from the syrup and lay onto the baked tart, cut side down. Brush the halved apricots, and the gaps, with the strained apricot jam syrup. This fills in the gaps and also adds shine to the top of the tart. Sprinkle the top with sliced almonds. Serve "warmish" or cold. Enjoy!