Apricot Tart

The Apricot Tart, I had trouble finding fresh apricots in January and had to use tinned, I used the odd bits of ground almonds I had from previous bakes that was left the biggest bits from macarons and other Frangipani bakes.

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I began with a sweet shortcrust pastry but in place of using butter I used Stokes Pastry and Biscuit Block (butter? Fat?) I don’t think I will use it again as when the dough is cold and the block is cold it is still soft like spreadable butter, I didn’t like the outcome of the dough and it didn’t bake to a dry short pastry. but it did produce a flavourless pastry to help aid int he taste of the almond and apricot filling!

230g Plain Flour
A Pinch of Salt
140g Cold & Diced Butter
1 Medium Egg
55g Caster Sugar

combine Flour, Sugar and salted and then rub in the cold butter to form a sandy texture with no butter clumps, add the egg and make into a dough and kneed it till it comes together, wrap it up and chill it for 1hr.

When chilled roll out on a lightly floured surface, and line your tart tin and blind bake at 160dC for 15 minutes and then remove baking beans and bake for a further 5-10 minutes to finish off the baking of the pastry, once it’s baked remove from oven and allow to cool completely before filling.

Optional step;
Line the base of the Pastry with Apricot Jam and then begin with the Frangipani.

90g Ground Almonds
25g Plain Flour
110g Soft Butter
110g Caster Sugar
1teaspoon of Flavouring (I used Almond Flavour but you can use Vanilla)
2 Eggs

Beat Sugar and Butter till smooth and fluffy, add the Almonds and flavouring along with the eggs and mix and add the flour bit at a time, when mixed.
Empty into pastry (Lined with the apricot Jam), arrange the tinned apricot halves on top in a pattern to try and evenly spread them out to ensure everyone who has a slice get a bit.
finally you can top it off with some blanched sliced almonds.

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Put into the oven at 160dC fro about 30 minutes or until a skewer comes out clean when testing the frangipani.

Finally dust with Icing sugar or if you’re like me and want it to stay use the Sweet Snow mentioned in previous posts.

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