Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, 🍑🍰apricot frangipane tart🍰🍑. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
🍑🍰Apricot Frangipane Tart🍰🍑 is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. 🍑🍰Apricot Frangipane Tart🍰🍑 is something which I’ve loved my whole life. They’re fine and they look wonderful.
Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the. Stone fruit season, especially apricots, is usually a short one. Apricots: I bake them with some sugar and butter before assembling the tart (image below).
To get started with this particular recipe, we must prepare a few ingredients. You can cook 🍑🍰apricot frangipane tart🍰🍑 using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make 🍑🍰Apricot Frangipane Tart🍰🍑:
- Take 1 1/4 cups (160 g) all-purpose flour
- Prepare 1/4 tsp (1 g) salt 2 tbsp (30g) sugar
- Make ready 1/2 tsp (2 g) almond extract
- Prepare 1/2 cup (113 g) unsalted butter, chilled, cut into small cubes
- Take 1 egg yolk 2 tbsp (30ml) ice water
- Make ready For coating the crust:
- Prepare about 2 tbsp (30g) apricot jam
- Get Frangipane:
- Make ready 1/2 cup (113 g) butter, room temperature
- Prepare 1/2 cup (100 g) sugar 1 tsp (5g) vanilla extract
- Make ready 2 eggs 1 1/4 cup (125g) ground almonds 2 tbsp (20g) flour
- Prepare Topping:
- Prepare 3-4 (200 g) apricots, sliced apricot jam, warmed, optional
Mary reveals the secrets of her favourite food in this gorgeous recipe book which accompanies Mary's six-part BBC Two TV series. This Apricot Frangipane Tart is a French Summer classic, through and through. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French households during stone fruit season. The nutty and creamy texture of the Frangipane filling is so.
Steps to make 🍑🍰Apricot Frangipane Tart🍰🍑:
- #Prepare_the_sweet_pastry: - - In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk, almond extract and water and stir until incorporated.
- Wrap the dough in plastic wrap, shape into a rectangle or round and refrigerate for 1 hour. - On a lightly floured surface roll the dough to a rectangle or round.
- Line a tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
- Preheat oven to 350F (180C). - Line the shell with parchment paper and fill with beans or pie weights. Bake for 15 to 20 minutes. - Remove the parchment paper and weights and bake for 5 to 10 minutes more. - Let it cool slightly on a cooling rack.
- #Prepare_the_frangipane_filling: - - In a large bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and almond extract. Gently incorporate ground almonds and flour.
- Spread a thin layer of apricot jam over the base. Spread frangipane evenly and arrange the apricot slices on top pressing them slightly into the frangipane.
- Bake at 350F (180C) for 25 to 30 minutes until light golden color. Remove from the oven and brush with warm apricot jam. - Let it cool before serving and Enjoy!😊
Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French households during stone fruit season. The nutty and creamy texture of the Frangipane filling is so. Apricot frangipane tart, delicious summer dessert. Fresh apricots on easy frangipane layer, with a lovely Italian pasta frolla, shortcrust pastry base. There are three recipes in this one.
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