April 2019 – Apricot, Amaretto & Almond Tart
Makes One 24cm Tart
Sweet Short Pastry
350g plain flour
210g unsalted butter
70g icing sugar
0.2g (pinch) of salt
1 medium egg
1g (¼ tsp) vanilla
1. Sift the flour, icing sugar and salt into the bowl for a stand mixer.
2. Cut the butter into 2cm pieces and add to the dry ingredients.
3. Using your fingers mix the butter with the dry ingredients to coat.
4. Using the beater attachment mix the ingredients together.
5. When the ingredients are almost sticking together turn off the machine.
6. Run your fingers through the ingredients to loosen.
7. Add the egg and vanilla and mix to a smooth paste.
8. Place onto the table and knead for a few seconds until smooth.
9. Wrap in cling film and place into the fridge chill for 1 hour.
100g unsalted butter (softened)
100g caster sugar
2 medium eggs
100g ground almonds
20g plain flour
0.5g (1/8 tsp) almond extract
1. Place the butter into a plastic bowl.
2. Weigh the almond extract onto the sugar and add to the butter.
3. Using a hand held electric whisk cream the ingredients together.
4. Cream until light then scrape down and cream again.
5. Gradually add the egg and almond extract then whisk in.
6. Sift the flour onto a piece of baking parchment.
7. Weigh the ground almonds and add to the flour.
8. Add the flour and ground almonds to the bowl.
9. Fold together by hand with a maris.
10. Cling film the surface and store in the fridge until required.
60g apricot jam
250g tinned apricots (net weight)
200g Apricot jam
50g Caster Sugar
4g leaf gelatine
Squeeze of lemon juice
Gold Leaf (optional)
icing sugar to dust (optional)
1. Place the gelatine into cold water to soak for 10 minutes.
2. Place the sugar, water and jam into a pan.
3. Bring up to the boil whisk until lump free.
4. Squeeze out the gelatine and add to the pan.
5. Stir in until melted.
6. Add the lemon juice.
7. Pass through a fine sieve.
8. Use at about 80°c
9. Chill and keep in the fridge.
10. To use bring up to the boil, adjust with water as necessary
To Make the Tart
1. Line a 24cm tart tin with the pastry leaving a slight overhang of pastry.
2. Fork the bottom of the pastry and chill for 20 minutes.
3. Drain the apricots then place the halves onto kitchen paper to dry.
4. Make the frangipane as per the recipe on page ()
5. Spread the apricot jam evenly over the base of the pastry case.
6. Pipe or spread the frangipane evenly over the base of the tart.
7. Cut the apricots halves in half and drain on kitchen paper.
8. Place the apricots evenly around the tart round side facing upwards.
9. Bake at 170°c for 35-40 minutes until golden and the base is nicely cooked.
10. Immediately trim off the excess pastry with a sharp knife.
11. Brush the surface of the tart with the amaretto until it has all been used up.
12. Leave the tart to cool for 20 minutes then carefully remove from the tin.
13. Slide a cake card between the base of the tin and the tart and place aside.
14. Boil the glaze and brush the tart twice to ensure an even finish.
15. Decorate the top with toasted flaked almonds.
15. Lightly dust the tart as desired.
Almonds are one of my favourite ingredients to use in baking particularly when paired with
fruits. I love the slightly gritty texture and subtle flavour of the almonds which contrasts with the sweet fruity bite of the apricots. I pair this tart with amaretto which has an almond flavour but is in fact a liquor made from the kernels of apricots and therefore a natural marriage to pair with almonds and apricots. I use a little to brush over the tart whilst warm before glazing. You can of course miss the amaretto out if you do not wish to have any alcohol in the finished tart it will still be delicious.
If you don’t drink alcohol miss the amaretto out, the tart will still taste lovely.
Other fruits can be used, plums, peaches and apples are great alternatives.
Fruits used should be poached first or very ripe.
The tart is best served at room temperature.
To serve as a dessert add clotted cream, sweet whipped cream or ice cream.