APRICOT TART WITH ALMOND FILLING

This apricot tart is made of buttery shortcrust filled with almond cream and topped with apricots is one of the luscious desserts you can prepare for any special occasion. It can be a light afternoon slice of sweet tart with your coffee or indulgent festive tart for Christmas.

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

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 pâte brisée (short pastry) filled with almond cream and poached pears.

How to make apricot tart with almond filling

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 pâte brisée, 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.

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.

Ingredients for apricot tart

For pâte brisée aka shortcrust pastry (not a classic version)

• all-purpose flour
• unsalted butter 
• salt
• egg yolk
• sugar
• whole milk

For almond filling & topping

•  unsalted butter
• fine sugar
• eggs 
• almond flour or finely ground almonds
• all-purpose flour
• vanilla extract
• almond extract
• cinnamon
• E.D.SMITH Triple fruits® Apricot Peach Passion Fruit
• halved apricots 

This is my preferred pâte brisée (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

Gather all the ingredients in advance

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.

How to make pâte brisée

1. In the food processor with metal blades, add butter, salt, egg yolk, sugar and milk. Process until you have a smooth cream.
2. Sift the flour and add to the food processor. Using the pulse button, pulse few times, until the mixture just starts to come together. Stop as soon a ball of dough has formed. Wrap in plastic wrap and refrigerate for 2 hours.

Once your pâte brisée is resting in the refrigerator, you can prepare the almond cream. This is my favorite 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.

How to make almond filling for apricot tart

1. 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.
2. Add all of this to your food processor and blend until the cream is well combined.

Assemble the apricot tart

1. To assemble the tart, take the pâte brisée 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.

2. Place the dough over the tart pan and press the pâte brisée 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.

3. Now spread the almond cream evenly on the pâte brisée 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.

4. 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.

5. 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 pâte brisée will be crispy.

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

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ALMOND APRICOT TART

Julia

This buttery shortcrust filled with almond cream and topped with apricots is one of the luscious desserts you can prepare for any special occasion. It can be a light afternoon slice of sweet tart with your coffee or indulgent festive tart for Christmas.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine French

Servings 12 slices

Calories 540 kcal

Equipment

• 11″ inch tart pan

Ingredients

  

Pâte brisée (shortcrust pastry)

• 3 ½ cups (500 g) pastry flour plus for dusting
• 1 ⅔ cups (375 g) unsalted butter at room temperature and cut into cubes
• 1 tsp salt
• 1 large egg yolk
• 2 tsp sugar
• 7 tbsp whole milk room temperature

Almond cream filling

• ⅓ cup (125 g) unsalted butter room temperature
• ½ cup (100 g) fine sugar
• 2 large eggs room temperature
• ¾ cup (72 g) almond flour or finely ground almonds
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1 tsp almond extract
• pinch of cinnamon
• 1 tsp E.D.SMITH Triple fruits® Apricot Peach Passion Fruit
• 2 jars halved apricots approx. 9 apricots cut in ⅓ slices

Instructions

 

Pâte brisée (shortcrust pastry)

• In the food processor with metal blades, add butter, salt, egg yolk, sugar and milk. Process until you have a smooth cream.
• Sift the flour and add to the food processor. Using the pulse button, pulse few times, until the mixture just starts to come together. Stop as soon a ball of dough has formed. Wrap in plastic wrap and refrigerate for 2 hours.
• Take pâte brisée out of the refrigerator and let stand for 30 minutes on the kitchen counter. In the meanwhile, 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.
• Place the dough over the tart pan and press the pâte brisée 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.
• Preheat the oven on 375F / 180C and prepare almond cream.

Almond cream filling

• For the almond cream, add all ingredients to a bowl of a food processor.
• Process on medium and then high speed until creamy and thoroughly combined, about 2- 3 minutes.
• Spread the almond cream evenly inside the pâte brisée 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 slightly golden.
• Let it cool the tart, then carefully remove it from tart pan and slide the tart onto a wire rack.
• 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.

Keyword almond tart, apricot jam tart, apricot pie, apricot tart, pate brisee, pie dough

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