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Cakes & Tortes · Recipe No. 457

Almond Apricot Tart

A rich almond tart with juicy apricots, brushed with apricot jam and best served warm with crème fraîche or vanilla ice cream. Inspired by Jamie magazine.

3 min read 6.8/10 · 4 votes
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Almond apricot tart
Recipe

Almond Apricot Tart

Servings
12 servings
Time
70-80 minutes
Rating
6.8/10
Ingredients for
12 servings

The instructions use metric amounts.

Ingredients

Filling

Also

Hello, everyone! I'm sitting on a train to Hamburg right now, using this long stretch of time to share a new recipe with you.

A while ago M. made me happy with the new issue of the English magazine "Jamie," which I already told you about with the recipe for Spanish-style salad. I really, reeeally like these new recipes. The first one that caught my eye was the apricot cake, especially since I had a few gorgeous fresh apricots that needed to be used up.

To me, almond apricot tart isn't a typical summer cake, because it's quite heavy and sweet. But even in summer there are cooler days when we feel like something heavier and sweeter. It turned out very good, slightly sticky and sweet, although next time I'll use a bit less sugar. It tastes best while still warm, with a dollop of crème fraîche or vanilla ice cream.

Almond apricot tart

The tart actually comes out lighter in color than in the photo. Because I ran out of ground almonds, I used ground hazelnuts instead, which explains the color. It was delicious with the hazelnuts, too.

Jamie's recipe calls for ready-made shortcrust pastry. I used the dough recipe from the cherry tart. By the way, you absolutely have to try it!

Instructions - Almond Apricot Tart:

Quickly knead the shortcrust dough from the dough ingredients, as in the RECIPE, and chill it in the refrigerator for at least 30 minutes.

Preheat the oven to 180°C (350°F). Grease a 28 cm tart pan and dust it with flour. Roll the dough out thinly, then line the pan with it, pressing it up the sides as well. Prick the dough in several places with a fork, cover it with parchment paper, fill with dried peas, beans or pie weights, and blind bake the dough for 15 minutes.

Meanwhile, mix all the filling ingredients and blend them, for example with an immersion blender, to a paste-like consistency.

If you're using fresh apricots, halve them and remove the pits, then place them cut side down in a pan, sprinkle with the sugar, pour in 275 ml of water and cook for about 3-4 minutes, being careful that the apricots only soften slightly and don't turn mushy.

Take the partially baked crust out of the oven and remove the paper with the peas. Put it back in the oven and bake for another 10 minutes. The crust should turn a beautiful golden brown. Then take it out of the oven, let it cool slightly and spread the almond filling over it. Arrange the apricots on top, cut side up, sprinkle with sugar and bake for another 40-45 minutes, until the filling sets and turns golden.

Towards the end of baking, warm the jam in a saucepan. When you take the tart out of the oven, brush it with the jam, wait a moment, and it's ready to serve.

Enjoy!

Source: "Jamie," July 2013 (UK edition)