Dessert

Apricot and almond tart with creme fraiche

Name: Apricot and almond tart with creme fraiche recipe
Yield: 8
Ingredients: 450g apricots, halved, stones removed; 3 tsp caster sugar; 1 tsp vanilla bean paste; 3 tsp lemon juice; Creme fraiche, to serve (we used St David Dairy); 250g plain flour; 150g chilled unsalted butter, chopped; 65g pure icing sugar, sifted; 3 large egg yolks; 140g unsalted butter, chopped, softened; 140g caster sugar; 140g almond meal; 1 egg; 40.00 ml self-raising flour

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P18 Apricot and almond tart with creme fraiche

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by Glenn Laurie

GLENN LAURIE, LA CANTINA CHEF

May 01, 2023

“When you cook with apricots, they just become more delicious. You get these lovely bursts of aromatic sweetness. And when you bake with them? It’s something else.” – Glenn Laurie

450g apricots, halved, stones removed
3 tsp caster sugar
1 tsp vanilla bean paste
3 tsp lemon juice
Creme fraiche, to serve (we used St David Dairy)

Pastry

1 2/3 cups (250g) plain flour, plus extra for dusting
150g chilled unsalted butter, chopped
65g pure icing sugar, sifted
3 large egg yolks

Frangipane

140g unsalted butter, chopped, softened
140g caster sugar
140g almond meal
1 egg
2 tbs self-raising flour

Method

1.

For the pastry, whiz flour, butter, sugar and a pinch of salt flakes in a food processor until a fine crumb texture. Whiz in the yolks, one at a time, until combined. Turn dough out and bring together. Wrap and refrigerate for 1 hour.
2.

Preheat oven to 180°C/160°C fan-forced. Meanwhile, for the frangipane, place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes or until pale and fluffy. Beat in the almond meal on medium speed until just combined. Add egg, continuing to beat on medium speed, then add flour and beat until combined. Set aside.
3.

Working very quickly (the pastry is short and softens fast), roll out pastry dough to 2mm thick between 2 large sheets of baking paper sprinkled with extra flour to prevent sticking. Use to line a 26cm loose-based fluted tart pan with pastry and trim edge.
4.

Toss apricots, sugar, vanilla and juice together in a large bowl until apricots are well coated. Spoon frangipane into the pastry shell and spread out to cover base, then level surface. Gently arrange apricots on top, cut-side up, in a single layer, making sure not to press down into the frangipane.
5.

Bake for 55-60 minutes (place a baking tray underneath on a separate shelf to catch any butter that releases from the pastry) until tart is set in the centre, the top is golden and pastry is deep golden. Set aside to cool completely in pan (if you remove and slice too early, the tart will fall apart; it’s best if made the day before to completely set). Dust with icing sugar and serve with creme fraiche.