Apricot Frangipane Tart

Ingredients

• 1 1/4 cups All-Purpose Flour (for crust, sifted)
• 1/4 tsp Salt (fine sea salt)
• 2 tbsp Granulated Sugar (for crust)
• 1/2 cup Unsalted Butter (chilled, cut into small pieces for crust)
• 1 large Egg Yolk (room temperature)
• 1/2 tsp Almond Extract (for crust)
• 2 tbsp Ice Water (very cold)
• 1/2 cup Unsalted Butter (room temperature, for frangipane)
• 1/2 cup Granulated Sugar (for frangipane)
• 2 large Eggs (room temperature)
• 1 tsp Almond Extract (for frangipane)
• 1 tsp Vanilla Extract (for frangipane)
• 1 1/4 cup Ground Almonds (finely ground, for frangipane)
• 2 tbsp All-Purpose Flour (for frangipane, to stabilize)
• 3-4 Fresh Apricots (about 200 g, ripe but firm, sliced ¼‑inch thick)
• 2 tbsp Apricot Jam (for base and glaze, high‑quality)

Instructions

1. Make the crust dough

   In a mixing bowl combine the flour, salt, and sugar. Cut the chilled butter into the dry ingredients until the mixture resembles coarse crumbs. Add the egg yolk, almond extract, and ice water, mixing just until the dough comes together.

   Time: PT15M

2. Chill the dough

   Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for about 1 hour.

   Time: PT1H

3. Roll and fit the tart pan

   On a lightly floured surface roll the dough into a rectangle about 8×16 in (20×40 cm). Transfer to a 5×14 in (12×36 cm) tart pan, gently press into the corners, and trim excess dough. Prick the base all over with a fork.

   Time: PT15M

4. Chill the crust

   Cover the lined tart pan with plastic wrap and refrigerate for 30 minutes to firm the crust.

   Time: PT30M

5. Preheat oven and prepare for blind bake

   Preheat the oven to 350°F (180°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans.

   Time: PT5M

   Temperature: 350°F

6. Blind bake the crust

   Bake the crust with weights for 20 minutes until the edges are lightly golden.

   Time: PT20M

   Temperature: 350°F

7. Finish baking the crust

   Remove the parchment and weights, then bake for an additional 10 minutes until the base is set and lightly colored.

   Time: PT10M

   Temperature: 350°F

8. Cool the crust slightly

   Allow the crust to cool in the pan for about 5 minutes before adding the filling.

   Time: PT5M

9. Prepare the frangipane filling

   In a clean bowl, cream the room‑temperature butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each. Stir in almond extract, vanilla extract, ground almonds, and flour until a smooth batter forms.

   Time: PT12M

10. Assemble the tart

    Spread a thin layer of apricot jam over the cooled crust. Pour the frangipane batter over the jam, smoothing the top. Arrange apricot slices in a decorative pattern on the surface.

    Time: PT9M

11. Bake the filled tart

    Return the tart to the oven and bake for 27 minutes, or until the frangipane is puffed, golden, and a toothpick inserted near the center comes out clean.

    Time: PT27M

    Temperature: 350°F

12. Glaze and cool

    Warm a small amount of apricot jam and brush it over the hot tart for a glossy finish. Let the tart cool completely on a wire rack before slicing.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g