Apricot Tart
As apricot season unfolds, the Province of Ontario becomes a haven for food enthusiasts to revel in the bountiful and succulent offerings of this beloved stone fruit.Whether it's in Niagara-on-the-Lake or the fertile regions of Prince Edward County, locals and tourists alike eagerly flock to the orchards to relish in this seasonal bounty. The apricots from Ontario are known for their exceptional sweetness and perfect balance between tartness and tanginess, making them ideal for both savory and sweet culinary creations. From homemade jams and preserves to tantalizing tarts and pies, apricots add a burst of flavor and sunny vibrancy to every dish. Apricots are rich source of beta carotene, vitamin C iron, potassium and fiber.
If you're looking for the perfect dessert to impress your guests, look no further than this exquisite apricot tart recipe with almond cream and creme patisserie. This delectable treat combines the natural sweetness of ripe apricots with the richness of almond cream and velvety creme patisserie. The simple tart crust provides a perfect base for the almond cream, which adds a delightful nutty flavor and a creamy texture. The creme patisserie fills the tart with its silky smoothness, creating a luscious contrast to the tartness of the apricots. Every bite is a symphony of flavors and textures, making this apricot tart an indulgence worth savoring.
Apricot Tart Recipe:
By Zosia Culinary Adventures | Date: August 20, 2023
Preparation Time: 2 hrs
Bake Time: 1 hr 15 minutes
Yield:16 large tringles or many small tringle bites
Baking Pan: 28 cm x 2.6 cm removable-bottomed tart pan
Ingredients:
300 g all purpose flour
200 g unsalted cold butter, course grated
100 g sugar
3 egg yolks
1 tsp baking powder
1 tsp vanilla extract
pinch of salt
300 ml Vanilla Pastry Cream
900 ml Frangipane filling
10-14 fresh apricots plus 1 tablespoon of sugar for dipping
glaze:4 tablespoons apricot jam and 2 tablespoons of water
Instructions:
Grease a 28 cm removable-bottomed tart pan.
Preheat the oven to 400°F or 205°C.
Sift the flour with baking powder and salt. Grate the cold butter on the coarse cheese grater and rub into the flour with your fingertips until mixture resembles fine, evenly textured breadcrumbs.
In a small bowl, whisk together the egg yolks, sugar and vanilla extract. Pour into the flour mixture and work everything together with your hands until the dough is elastic and smooth.
Roll out the dough on the parchment paper to fit the greased tart pan. Lift the parchment paper with the pastry and draper the dough over the tart pan.
Let the pastry fall inside, gently press the pastry into the shaped sides.
Once the tart pan is lined with the dough, prick the base and the sites of the pastry dough with a fork.
Refrigerate the tart pan with the pastry dough for 1 hour.
In meantime, prepare Vanilla Pastry Cream and Frangipane filling.
Mix together the vanilla pastry cream and frangipane filling, then transfer it into the prepared pastry dough. Spread the filling evenly.
Wash and dry apricots. Remove the pits.Cut apricots into small wedges.
Arrange apricot wedges in the circular manner on the top of the filling by dipping gently one end of the apricot piece into the sugar. Push one end of each piece into the cream, the sugar end slightly upward away from the filling. This will caramelize the apricot ends to make it look mouthwatering and exquisite.
Place it in the oven for 15 minutes, then lower the temperature to 350°F or 178°C and bake for another hour until the pastry is dark brown and apricots caramelized.
Let the tart cool of in the pan for 20 minutes, then carefully lift it out and cool on a rack.
Prepare an apricot glaze. Place the apricot jam and water in the saucepan and heat it up until the mixture disolves. Strain the mixture through a fine sieve to remove fruit pieces. Using pastry brush, glaze gently the apricot tart.
Serve once the tart is completely cold.
Enjoy it!
