apricot and almond tart mary berry

apricot and almond tart

Basic ingredients for apricot and almond tart

  • Pate Sucree: one and 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • Two tbsp sugar
  • Half tsp almond extract
  • Half cup unsalted butter, chilled, cut into small (1/2-inch) cubes
  • One egg yolk
  • Two tbsp ice water
  • For coating the crust:about two tbsp apricot jam
  • Frangipane:1/2 cup butter, room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 eggs
  • 1 1/4 cup ground almonds
  • 2 tbsp flour
  • Topping:3 or 4 apricots, sliced
  • apricot jam, warmed, optional

How to make apricot and almond tart

  • Make the sweet pastry. Now Mix the flour, sugar, and salt in a large bowl. Use a pastry blender or a fork to incorporate butter until you get crumbs. Stir in egg yolk, almond extract, and water until well combined.
  • After this, Wrap the dough in plastic wrap and shape it into a rectangle. Refrigerate for one hour.
  • Roll the dough out to an 8x16in (20x40cm), rectangle on a lightly floured surface.
  • Place the rolled dough in a tart pan 5x14in (12X36cm). Press the edges. The excess dough can be trimmed. Use a fork to poke the shell and let it rest for 30 minutes.
  • Preheat oven to 350F (180C).
  • Line the shell with parchment and then fill it with pie weights, beans, or other suitable items. Bake for 20 minutes.
  • Bake for another 10 minutes, then remove the weights and parchment paper.
  • Allow it to cool down on a cooling rack.
  • Make the frangipane mixture. Now Mix butter and sugar in a large bowl until smooth. Add eggs one at a time. Add almond extract and vanilla extract. Mix flour and ground almonds together.
  • Place a thin layer of apricot jam on top of the base.
  • Spread the frangipane evenly. Place the apricot pieces on top and press them into the frangipane.
  • Bake at 350F for 25-30 minutes or until golden. Warm apricot jam can be used to brush the top of the bread after it has been removed from the oven. Let it cool down before you serve. Enjoy!

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