Tarte Aux Abricots Et A La Creme Damande Recipe

Gather ’round, my fellow food lovers, because today we’re diving into the sweet, golden world of apricot tart with almond cream. I mean, who can resist the allure of buttery pastry cradling juicy apricots and cozy almond filling? Let’s transform our kitchen into a French patisserie with this easy yet utterly delightful treat!

I enjoy making my Tarte Aux Abricots Et A La Creme Damande, a delightful melange of ripe apricots and creamy almond filling. With a sweet shortcrust pastry base, this tart balances the soft fruit with the nutty richness of ground almonds and the sweetness of caster sugar.

Au revoir les tartes aux abricots! This one is the best.

Ingredients

• Apricots: Naturally sweet, rich in fiber and vitamin A, contributing tartness.
• Ground Almonds: High in healthy fats and protein, add a nutty flavor.
• Unsalted Butter: Provides richness and moisture, helps create a tender filling.
• Caster Sugar: Fine texture ensures even sweetness throughout the tart.
• Vanilla Extract: Enhances flavor with a subtle sweet, floral aroma.

Ingredient Quantities

• 1 ready-made sweet shortcrust pastry
• 500g ripe apricots, halved and pitted
• 100g unsalted butter, softened
• 100g caster sugar
• 2 large eggs
• 100g ground almonds
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 2 tablespoons apricot jam
• 1 tablespoon water

How to Make this

1. Set your oven to an initial temperature of 180°C (350°F).

2. Unroll the prepared sweet shortcrust pastry and line a 23cm (9-inch) tart pan. Remove any excess pastry and chill the tart shell in the refrigerator while you prepare the filling.

3. In a big bowl, blend the softened butter and caster sugar together until the mixture is light and fluffy. The butter should be softened enough to blend easily but not melted, since that would result in a denser texture.

4. Incorporate the eggs one at a time, beating each until fully combined before adding the next.

5. Combine the ground almonds, all-purpose flour, and vanilla extract into the mix. Ensure the mixture is smooth and all the components are well blended.

6. Spread the chilled pastry base evenly with the almond cream mixture.

7. Position the apricot halves, cut side up, atop the almond cream, and press them gently into the filling.

8. Place in the oven, which has been preheated to 350 degrees Fahrenheit, for 35-40 minutes. You will know the dish is done when the almond cream has set and is a lovely golden color.

9. In a tiny saucepan, heat the apricot jam with a tablespoon of water over low heat until smooth; brush it over the warm tart to glaze.

10. Let the tart cool a little before taking it out of the tin and serving. Enjoy this apricot tart with almond cream!

Equipment Needed

1. Oven
2. 23cm (9-inch) tart pan
3. Rolling pin (if adjusting the pastry)
4. Refrigerator
5. Large mixing bowl
6. Electric mixer or whisk
7. Measuring cups and spoons
8. Spatula
9. Small saucepan
10. Pastry brush
11. Cooling rack

FAQ

• What does “Tarte aux Abricots et à la Crème d’Amande” mean?In English, it means “Apricot Tart with Almond Cream.” It’s a classic French dessert that has a sweet pastry base, an almond-flavored filling, and juicy apricots.
• Can I use canned apricots instead of fresh ones?Using canned apricots is fine. Just be sure to drain them thoroughly so the tart doesn’t have extra moisture.
• Do I need to bake the pastry before adding the filling?The pastry is baked a little beforehand (a process known as blind baking) to keep it crisp when the filling is added. The instructions on the package should guide you in the right direction.
• Is there a substitute for ground almonds?If you are allergic to nuts and need a stand-in for almond flour, you can use an equal amount of sunflower seed flour, or you can simply leave it out altogether and bump up the other flours. It will affect the taste, obviously, and I would not recommend it unless absolutely necessary.
• How can I tell when the tart is done baking?When the almond cream is all set and well-aired and evenly browned, when the edges of the tart are deep brown and clearly “tarting,” the almond tart is ready. This usually happens after 30-35 minutes in a preheated 180°C (350°F) oven.
• What is the purpose of the apricot jam?Water is combined with apricot jam, which is then brushed onto the tart. The do this gives a shiny exterior. It also amplifies the apricot tones.
• Can I make this tart ahead of time?You can prepare the tart 1 day ahead. Store it in the refrigerator and bring it to room temperature before serving for best flavor.

Tarte Aux Abricots Et A La Creme Damande Recipe Substitutions and Variations

To substitute for the ready-made sweet shortcrust pastry: Use homemade shortcrust pastry instead for a personal touch.
For ripe apricots: Replace with ripe peaches or plums, if you like.
For unsalted butter, use either.

1. Use the same amount of salted butter and omit any extra added salt in the recipe, or
2. Use the same amount of margarine.
Caster sugar can be replaced by using granulated sugar, but the end product may have a slightly different texture.
For almond flour: Use finely ground hazelnuts or walnuts.

Pro Tips

1. Chill the Tart Shell After lining the tart pan with the shortcrust pastry, ensure it’s well chilled in the refrigerator. This reduces shrinkage and helps the pastry hold its shape during baking.

2. Ensure Butter Consistency Make sure the butter is softened to room temperature for easier creaming with the sugar. This step is crucial for achieving a light and airy almond cream mixture.

3. Use Quality Vanilla Extract Opt for pure vanilla extract rather than artificial flavoring to enhance the overall taste of the almond cream filling.

4. Arranging Apricots For an attractive presentation, arrange the apricot halves in a spiral or concentric pattern on top of the almond cream. This not only looks appealing but also ensures even cooking.

5. Glazing for Shine and Flavor When glazing with apricot jam, make sure it’s thoroughly melted and smooth. You can strain it for a fine consistency if needed. The glaze adds not only shine and an attractive finish to the tart but also an extra layer of flavor.