Apricot Frangipane Tart - Tarts Recipes - Recipes for Tarts

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Recipe for Apricot Frangipane Tart from the Tarts section.

Apricot Frangipane Tart

Source: Woman's World magazine - Nov. 25, 1997

Crust
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup chilled butter or margarine, diced
2 tablespoons vegetable shortening
4 to 5 tablespoons ice water

In a bowl, combine flour and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until dough starts to form. Shape into disk; wrap and refrigerate at least 30 minutes or up to 2 days before using. Meanwhile, make Topping.

On lightly floured surface roll out dough into an 11-inch circle. Transfer to a 9-inch round tart pan with removable bottom; press into bottom and sides. Press excess dough against insides of pan. Freeze until firm, about 15 minutes. Meanwhile, make Frangipane.

Apricot Topping
1 pound dried apricots (about 2 1/2 cups)
3/4 cup granulated sugar
2 tablespoons lemon juice
1 1/4 cups water
1 teaspoon vanilla extract

In pot over medium heat, combine apricots, sugar, juice and water. Bring to boil. Reduce heat to low; simmer until apricots are very plump and liquid is thick, syrupy and golden, about 30 minutes.

Remove from heat. Stir in vanilla extract. Cool completely.

Frangipane
1/3 cup butter (at room temperature)
1/3 cup granulated sugar
1/3 cup packed almond paste
1 egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour

In mixer at high speed, beat butter, sugar and almond paste until smooth. Reduce speed to low; beat in egg and vanilla extract until combined. Beat in flour until just combined.

To assemble, spread frangipane over bottom of dough; arrange apricots with their syrup over. Bake for 35 to 40 minutes or until pastry is golden and apricots have begun to brown. Remove sides of tart pan immediately; let cool on rack. Meanwhile, prepare the Glaze.

Glaze
1/3 cup apricot preserves
2 tablespoons amaretto or water

In a small pot, combine preserves and amaretto. Over medium-high heat cook until preserves dissolve, 2 to 3 minutes. Strain; brush over tart. (If making ahead, freeze unbaked tart until solid, about 3 hours; wrap in plastic and foil. Store in freezer for up to 6 weeks. Bake, unthawed, 55 minutes.)

Makes 8 servings.

Per serving: 387 cal; 5 g protein; 13 g fat; 42 mg chol; 65 g carb; 174 mg sodium



We hope you enjoy your freshly made Apricot Frangipane Tart. This recipe came from Tarts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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