Apricot Almond Tart

Instructions

1. Step 1

   Combine the flour, powdered sugar, and salt in a mixing bowl. Rub in 6 ¾ tbsp (100 gr) of the butter until the mixture resembles coarse crumbs.

   Ingredients used: 200.0 gr All-Purpose Flour, 2.0 gr Fine Salt, 60.0 gr Powdered Sugar, 100.0 gr Unsalted Butter

   Cookware: mixing bowl

2. Step 2

   Add 1 egg and mix just until a cohesive dough forms. Flatten into a disk, cover, and refrigerate.

   Timer: 30 min (fixed)

   Ingredients used: 1.0 piece Egg

   Cookware: mixing bowl

3. Step 3

   Preheat the oven to 190°C. Roll the chilled dough into a circle and line the tart pan, trimming the edge and pricking the base with a fork.

   Cookware: fork, oven, rolling pin, tart pan

4. Step 4

   Set the tart pan on a baking sheet and bake the empty shell until its surface looks dry and the edges are lightly golden.

   Timer: 15 min (fixed)

   Cookware: baking sheet, oven, tart pan

5. Step 5

   Beat the remaining 5 ¼ tbsp (80 gr) butter with the granulated sugar until creamy. Beat in 2 eggs, then mix in the ground almonds and vanilla extract to make the frangipane.

   Ingredients used: 120.0 gr Almond, 2.0 piece Egg, 100.0 gr Granulated Sugar, 80.0 gr Unsalted Butter, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl, rubber spatula

6. Step 6

   Reduce the oven temperature to 180°C. Spread the frangipane evenly in the pastry shell and arrange the apricot halves cut-side up over the filling.

   Ingredients used: 8.0 piece Apricot

   Cookware: oven, rubber spatula, tart pan

7. Step 7

   Bake until the frangipane is risen and golden and the center reaches at least 74°C.

   Timer: 40 min (fixed)

   Cookware: baking sheet, oven, tart pan

8. Step 8

   Warm the apricot preserves and lemon juice in a small saucepan over low heat until smooth and fluid.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Apricot Preserves, 10.0 ml Lemon Juice

   Cookware: rubber spatula, small saucepan

9. Step 9

   Brush the warm glaze over the baked apricots. Cool the tart in its pan on a wire rack before removing the rim and serving.

   Timer: 45 min (fixed)

   Cookware: pastry brush, tart pan, wire rack