Apricot frangipane tart

Name: How to cook Apricot frangipane tart - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 9 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Apricot frangipane tart

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Ingredient

Food ration :

Serves 9 servings

Cooking time :

1 hour 45 minutes

200 g

all purpose flour, plus extra for dusting

100 g

Cooking instructions

* Step 1

Sweet almond pastry:

* Step 2

Add the flour and almond meal and mix until ingredients come together into a soft dough.

* Step 3

Turn the dough out of the bowl and use your hands to bring it together into a ball. Flatten the pastry into a disc, wrap it in plastic wrap and place it in the fridge for 1 -2 hour or preferably overnight.

* Step 4

Put the chilled pastry on your lightly floured bench and massage it into a pliable dough. Roll out the pastry until 3 mm thick and about 5 cm large than the tin. Trim away any uneven edges to reduce tearing, and reserve any left over pastry.

* Step 5

Drape the pastry over your rolling pin, gently lower it into the tin and press it into the edges.

* Step 6

Preheat the oven to 180ºC.

* Step 7

Bake the pastry for 35 - 45 minutes for a 30 cm tart shell, 30 - 35 minutes for two 23 cm tart shells or 8 - 12 minutes for mini tart shells, removing the paper and weights halfway through cooking. You want the pastry to be a beautiful, deep golden brown all over.

* Step 8

Finally, egg wash the hot pastry - whisk the egg yolk with 2 tbsp water and evenly brush it over the surface. The residual heat will cook the egg wash and seal the pastry. Allow the pastry to cool completely before filling.

* Step 9

Frangipane filling:

* Step 10

Add the almond meal and flour and give the mixture a good mix to ensure there are no lump of flour. Put the filling into the pipping bag.

* Step 11

Spread the apricot over the base or the baked tart shell to completely cover the base. Pipe the frangipane filling over the apricot and spread it in an even layer (the frangipane will be quite thick, so take care to spread in gently, without moving the apricot too much). The filling will rise in the oven, so don’t stress if it doesn’t fill the top your tart shell.