Apricot Tart

I was inspired to make an apricot tart after watching my all-time favorite chick flick–Enchanted April. I’ve always loved apricots. As a California native, my family’s home in 1960s Cupertino was once in the middle of miles and miles of fruit orchards belonging to the Mariani family. Now, those orchards are long gone and replaced by the fruits of Silicon Valley–you know, fruits, like Apple. -E

Apricot Tart

For the sweet pastry dough:
1 stick  cold butter
1 2/3 cups flour
pinch of salt
2 tablespoons sugar
1 egg yolk mixed with 3 teaspoons cold water

For the frangipane:
1-4 oz. can almond paste
1/4 cup sugar
4 tablespoons butter, soft
1 egg
3 tablespoons flour

For the top:
1 pound fresh apricots
2 oz. apple jelly

1. Cut butter into 1/2-inch cubes and place in a bowl with flour, salt and sugar. With your hands, rub the butter into the flour until it is the consistency of sand. Add egg-water mixture and mix until dough becomes a ball.  Wrap ball in plastic wrap and refrigerate overnight.
2. The next day, roll dough and line your 9-10 inch tart pan with a removable bottom. Place in the refrigerator while you prepare the frangipane.
3. Dice the almond paste and place into a bowl of an electric stand mixer. Add sugar and mix until blended. Do not over mix as the almond paste will dry out. Add butter and blend. Add egg and blend. Add flour and stir just until flour disappears. Do not over mix. Spread the mixture in the bottom of your lined tart pan.
4. Halve and pit the apricots. Slice each half into thin slices. Lay on top of your filled tart starting on the outside and working your way to the center in a concentric circle.
5. Bake at 350 degrees F for 45 minutes until the frangipane is set and your crust is a nice toasty color.
6. Glaze: Place 2 oz. apple jelly in a small saucepan. Cook on low heat until the jelly is melted. Brush on to warm tart. Serve tart at room temperature.

(Adapted from Perfect Pastry, by Nick Malgieri (MacMillan, 1989). Nick’s version for the pate sable incorporates baking powder. In my copy of the book, the recipe is incomplete as the directions call for adding water with the beaten egg but does not give the amount in the ingredients list. Thus, I have gone with my tried and true dough recipe instead. Nick’s recipe also calls for added lemon zest, but I feel it makes the end result too tart (no pun intended).

© 2020, Blue Willow Kitchen


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