Apricot Frangipane Tart Recipe - Cooking Index
Apricot Frangipane Tart Recipe - Cooking Index
| 1 | Recipes pate sucree rolled 1/8 inch thick | |
| Fitted into tart pan with a removable bottom | ||
| 1/2 cup | 55g / 1.9oz | Unsalted butter - cut into bits |
| 1/4 cup | 49g / 1.7oz | Sugar + 2 teaspoons |
| 1 cup | 198g / 7oz | Egg (large) |
| 1 cup | 93g / 3.3oz | Blanched almonds - ground |
| 1 teaspoon | 5ml | Vanilla |
| 2 lbs | 908g / 32oz | Can apricot halves - drained |
| 1/2 cup | 118ml | Apricot glaze |
Trim the edge of the dough with the rolling pin. Prick the shell with a fork and chill the shell for 30 minutes. Preheat the oven to 350F and preheat the baking sheet.
In a bowl with the mixer cream the butter, add 1/4 cup of the sugar, and beat the mixture until fluffy. Add the eggs, one at a time, beating well after each addition, and beat in the almonds and the vanilla. Spread the frangipane mixture in the shell, top it with the apricot halves cut sides up, and bake the tart on the baking sheet in the lower third of the oven for 40 minutes, or until the filling is golden and set.
Preheat the broiler. Sprinkle the tart with the remaining 2 teaspoons sugar and put it under the broiler about 6 inches from the heat for 2 to 3 minutes, or until the filling is browned. Brush the tart with the apricot glaze, let it cool, and remove the rim of the pan.
Source:
COOKING LIVE SHOW #CL8775
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