Apricot tart with almond cream
by Tavolino
A delicious summer tart made with a crisp sweet pastry, filled with a light almond cream with crème fraîche and melting caramelized apricots.
Ingredients
- Softened butter 140 g
- Powdered sugar 75 g
- Eggs 2
- Flour 250 g
- Almond flour 85 g
- Salt 1 pinch
- Powdered sugar (for the cream) 50 g
- Cornstarch 1 teaspoon
- Melted butter 25 g
- Crème fraîche 50 g
- Vanilla extract 1 teaspoon
- Apricots 800 g
- Brown sugar 1 tablespoon
- Slivered almonds 1 handful
- Apricot jam 1 tablespoon
Preparation
- 1
Mix 140 g of softened butter with 75 g of powdered sugar.
- 2
Add 1 egg, 250 g of flour, 25 g of almond flour, and 1 pinch of salt. Mix until a smooth dough forms.
- 3
Roll out the dough between two sheets of parchment paper and let it rest in the refrigerator for 1 hour.
- 4
Line a buttered tart pan with the dough, prick the bottom with a fork, and refrigerate for 15 minutes.
- 5
Preheat the oven to 180 °C. Blind bake the crust for 15 minutes.
- 6
Mix 60 g of almond flour, 50 g of powdered sugar, and 1 teaspoon of cornstarch.
- 7
Incorporate 25 g of melted butter, 1 egg, 50 g of crème fraîche, and 1 teaspoon of vanilla extract. Whisk until you have a smooth cream.
- 8
Spread the almond cream over the pre-baked tart crust.
- 9
Pit 800 g of apricots, cut them into quarters, and arrange them on the cream, hollow side up.
- 10
Sprinkle with 1 tablespoon of brown sugar and a handful of slivered almonds.
- 11
Bake at 180 °C for 30 to 35 minutes until caramelized.
- 12
Let the tart cool until lukewarm. Brush the apricots with 1 tablespoon of warmed apricot jam.