Tag Archives: apricot and almond cream tart

apricot-almond cream tart

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
  1. 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.
  2. Heat the oven to 350ºF.
  3. Put the prepared tart shell into the freezer while you’re waiting for the oven to heat.
  4. 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.
  5. 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.
  6. Remove from oven and let cool.
  7. When the tart shell has cooled, spread the almond cream evenly on the bottom of the shell using an offset spatula.
  8. 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.
  9. Sprinkle sliced almonds on top of the apricots and almond cream.
  10. Bake at 350ºF for 45-50 minutes or until the almond cream has set.