Monday,24 September, 2018
Current issue | Issue 1403, (26 July - 1 August 2018)
Monday,24 September, 2018
Issue 1403, (26 July - 1 August 2018)

Ahram Weekly

Apricot almond tart

Apricot almond tart
Apricot almond tart

Yields approximately 10-12 slices

 

Ingredients:

1-1/4 cups All-Purpose flour (sieved)

1/2 tsp salt

2 tbsp castor sugar

115 gm unsalted butter (cubed, chilled)

1 egg yolk

1 tsp vanilla extract

2 tbsp ice-cold water

 

To coat the crust prior to pouring the filling:

A thin coating of apricot jam (approx. 2 tbsp)

 

Filling:

20 gm flour

125 gm ground almonds

100 gm castor sugar

1 tsp vanilla extract

1 tsp almond extract

2 eggs

115 gm unsalted butter

 

Topping:

4 or 5 apricots (stoned, halved, sliced)

Apricot jam (warmed, brushed on top)

 

Method:

In a food processor, combine flour, chilled butter, sugar, salt, egg yolk, vanilla and cold water.  Pulse a few short times and stop when mixture resembles sand or fine breadcrumbs.  Remove on to a plastic wrap.  Fold sides over mixture and press to form a square or a rectangle.  Secure sides to cover and chill for one hour.  Remove out of fridge.  Remove plastic wrap.  Place dough over a lightly floured surface.  With a roller pin; roll dough to form a 20 x 40 cm rectangle.  Line a rectangular tart tin of 12 x 36 cm with the rolled dough; pressing sides towards edges and exceeding their upper edges.  Trim excess dough by rolling roller pin along top edges of tin.  Prick base with a fork; over several parts and chill for 30 minutes.  Remove and line with parchment paper.  Add pie weights or dried beans and blind bake in a preheated oven of 180 degrees Celsius; for 20 minutes.  Remove from oven.  Remove pie weights and parchment paper.  Bake for ten more minutes.  Allow to cool on a cooling rack.  

To prepare Filling:  Add butter and sugar to a standmixer bowl, or in a bowl to use with an electric hand blender.  Beat until creamy.  Beat eggs; one at a time, to incorporate.  Add vanilla and almond extract.  Then incorporate ground almond and flour.  Coat base of tart with apricot jam.  Pour prepared filling on top.  Even with a flat spatula.  Arrange apricot slices on top of filling and press them gently into filling to remain in place.  Bake in a preheated oven of 180 degrees Celsius; for 25-30 minutes, or until top is golden.  Remove out of oven.  Glaze by brushing them with warmed jam.  Allow to cool off completely before serving.  Slice and serve.

add comment

  
 
 
  • follow us on