after my visit to the sono baking company, i got it into my head that i wanted to make an apricot almond cream tart at home. i couldn’t find shelled pistachios, and so i substituted with sliced almonds; and because i couldn’t locate fresh apricots this time of year, i ended up using canned ones, which turned out to be not a very good substitute. i don’t know if it was the brand (something from whole foods) or canned apricots in general, but they ended up being really mushy and fell apart as soon as i took them out of the can. i’ll need to try this recipe again with fresh apricots when they’re back in season and hopefully, when i’ve found a source of inexpensive shelled pistachios.
Apricot-Almond Cream Tart
(makes one 9 inch tart)
|Pâte Sucrée||300g or 1/3 of a pâte sucrée recipe|
|Almond Cream||~1/3 of an almond cream recipe|
|Apricots||1 16oz can, or if you can find it, 3 to 4 fresh apricots, skins peeled.|
|Sliced Blanced Almonds||½ cup|
- Roll out the chilled tart shell and fit it into an 8 to 9 inch tart ring. The tart ring should be set over a half sheet pan that’s lined with parchment paper.
- Heat the oven to 350ºF.
- Put the prepared tart shell into the freezer while you’re waiting for the oven to heat.
- Prick the frozen tart shell a few times with a fork. Place a sheet of foil on top of the frozen tart shell and weigh it down with dried beans or other pie weights.
- Bake the shell for 15 minutes, then remove the dried beans and foil and bake for another 15 minutes. Optional: in the last 5 minutes of baking, brush some egg white on top of the tart to make it waterproof.
- Remove from oven and let cool.
- When the tart shell has cooled, spread the almond cream evenly on the bottom of the shell using an offset spatula.
- Arrange apricots on top of the almond cream. If using fresh apricots, you may need to sprinkle some sugar and butter on them to enhance their flavour.
- Sprinkle sliced almonds on top of the apricots and almond cream.
- Bake at 350ºF for 45-50 minutes or until the almond cream has set.