ALMOND APRICOT TART WITH E.D.SMITH APRICOT TRIPLE FRUIT JAM

This Almond Apricot Tart recipe is sponsored post, written and developed by me @JuliaRecipes on behalf of E.D.SMITH, largest Canadian Manufacturer of Jams, Jellies and Marmalades for over 135 years.

ALMOND APRICOT TART WITH E.D.SMITH APRICOT TRIPLE FRUIT JAM

written by @juliarecipes

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The temperatures are getting below zero and slowly, but surely Holidays are approaching, I am always looking for some good comforting recipes and because I have a sweet tooth, this time I go for a sweet recipe.

I love making tarts and for Holiday season, it cannot miss, not even this time. My favourite style of tart would be something similar to Tarte bourdaloue from famous pastry chef Pierre Herme. It is made from pate brise (short pastry) filled with almond cream and poached pears.

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I took this tart to another level holiday level. I added little holiday spice to the almond cream, such as cinnamon, orange zest and E.D.SMITH Triple fruits® Apricot Peach Passion Fruit and instead of pears, I used apricots halves (jarred).

Let me first speak about pate brise (short pastry). When I first start using pate brisee, I used a pre-made one from my closest pastry shop. But once I tried to make my own, I will never, but never get back to the pre-made one.

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And let me tell you, making melt-in-your-mouth pastry is not difficult, but it does require patience and attention to detail. And I will take you through step-by-step, how you can make your own.

One of the most important things to remember when making pastry is to allow adequate time for resting and chilling to achieve the flakiness and melt-in-your-mouth texture.

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This is my preferred pate brisee (it’s not classic version), because it’s made with milk and eggs instead of water, so the resulting dough has a very crisp, yet melty texture. A light hand and speed are very important, but the whole process should not take longer than 10 minutes, or the pastry will be tough.

Important note: Butter & eggs has to always be at room temperature

Prepare yourself all the ingredients in advance. It is ideal is to use a food processor, this will cut down on your time. Put the butter, salt, egg yolk, sugar and milk into the processor and process until you have a smooth cream.

Add the flour in the food processor. Process, using pulse button, until the mixture starts to come together. Stop as soon as a ball of dough is formed. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

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Once your pate brisee is resting in the refrigerator, you can prepare the almond cream. This is my favourite part, it is so delicate and creamy, that you can eat it by spoon.

I am adding a bit of E.D.SMITH Triple fruits® Apricot Peach Passion Fruit, a pinch of cinnamon and 1 tsp of orange zest to the almond cream, to intensify the holiday flavour.

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For the cream, you will need almond flour or finely ground almonds, eggs, butter, sugar, flour, vanilla extract and extra holiday ingredients: a teaspoon of Apricot jam E.D.SMITH Triple fruits® Apricot Peach Passion Fruit, a pinch of cinnamon and teaspoon of orange zest.

Add all of this to your food processor and blend until the cream is well combined.

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To assemble the tart, take the pate brisee out of the refrigerator and let it sit for 30 minutes. Butter the edges of tart pan and place parchment paper on the bottom. On a flour-dusted work surface, roll out evenly a piece of short pastry to 1/8-1/4 in (3-5 mm) thickness.

Place the dough over the tart pan and press the pate brisee into the bottom and up the sides of the ring. Cut off the excess pastry dough with a knife. Use a fork to prick holes in the bottom, and refrigerate for 30 minutes.

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Now spread the almond cream evenly on the pate brisee and arrange the apricots, cut in thirds, on top.

Bake for 30 minutes or until the almond cream rises on top of the apricots and the almond cream becomes lightly golden brown.

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Let it cool to lukewarm, then carefully remove it from tart pan and slide the tart onto a wire rack. I used a tart pan with a removable ring, which made it easier to manoeuvre the tart.

If you don’t have a removable ring, let the tart cool off completely on wire rack, then place a second wire rack on top and remove bottom wire rack, turn the tart, remove the tart pan, place the wire rack again on the bottom of the tart and turn in back. The wire rack will keep your tart safe in place and tart will cool down properly and the pate brisee will be crispy.

Warm E.D.SMITH Triple fruits® Apricot Peach Passion Fruit in the microwave for 20 seconds and brush the smooth apricot glaze evenly over the surface of the tart filling. Let the glaze cool and set before serving the tart. 

The pate brisee will be melting in your mouth and the almond cream with apricots are so delightful with pate brisee. I am sure you will enjoy it during the upcoming holidays.

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RECIPE

ALMOND APRICOT TART WITH E.D.SMITH APRICOT TRIPLE FRUIT JAM

Preparation time: 40 minutescooking time: 30 minutes⭐ servings: 12 portions of 2″ piece

 

INGREDIENTS:

Pate brisee (for 2 x 11″ tart pan)

  • 1 2/3 cups (375g) unsalted butter, at room temperature and cut into pieces
  • 1 tsp salt
  • 1 egg yolk
  • 2 tsp sugar
  • 7 tbsp whole milk at room temperature
  • 4 cups (500g) pastry flour; plus for dusting

Almond cream filling

  • 125 g (1/3 cup) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature,
  • 3/4 cup almond flour (or finely ground almonds)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • pinch of cinnamon
  • 1 tsp E.D.SMITH Triple fruits® Apricot Peach Passion Fruit 
  • 2 jars halved apricots; ( approx. 9 apricots cut in 1/3 slices)

INSTRUCTIONS:

  1. Fit the metal blade into the food processor. Put the butter, salt, egg yolk, sugar and milk into the processor bowl and process until you have a smooth cream. Sift the flour, then add to the food processor.
  2. Process, using the pulse button, until the mixture just starts to come together. Stop as soon a ball of dough has formed. Wrap in plastic wrap and refrigerate for at least 2 hours.

  3. Take pate brisee out of the refrigerator and let stand for 30 minutes on the kitchen counter. Butter the edges of tart pan and place parchment paper on the bottom. On flour-dusted work surface, roll out evenly a piece of short pastry to 1/8-1/4 in (3-5 mm) thickness.

  4. Place the dough over the tart pan and press the pate brisee into the bottom and up the sides of the ring. Cut off the excess pastry dough with a knife. Prick the bottom with a fork and refrigerate for 30 minutes.

  5. Preheat the oven on 375F / 180C and prepare almond cream.

  6. For the almond cream, add all ingredients to a bowl of a food processor.

  7. Beat on medium and then high speed until fluffy and thoroughly combined, about 5 minutes.

  8. Now spread the almond cream evenly in the pate brisee and arrange the apricots, cut in thirds, on top.

  9. Bake for 30 minutes or until the almond cream rises on top of the apricots and the almond cream becomes lightly golden brown.

  10. Let it cool until lukewarm, then carefully remove it from tart pan and slide the tart onto a wire rack.

  11. Warm E.D.SMITH Triple fruits® Apricot Peach Passion Fruit in the microwave for 20 seconds and brush the smooth apricot glaze evenly over the surface of the tart filling. Let the glaze cool and set before serving the tart. Enjoy!

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