28 January 2011

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apricot-almond tart
we made it last night but it tastes even better today! and it's so aromatic!

thinking about what to do with our balcony garden for the spring. some wild and overgrown inspiration...


6 comments:

Juniper said...

Your apricot almond tart looks delicious!!! Care to share the recipe?

whitney reeder said...

that tart looks so good! (i also would like to know if you use a certain recipe?)

kristina - no penny for them said...

love the mood of these takes together!

i included your tart in my inspiration post today (linking back to your flickr). hope you don't mind?

fen and ned said...

hello! found your lovely flickr and blog via kristina.
pleased to find you!
sarah x

tschitschi said...

If only I had a balcony too... Maybe you can grow some tomatoes and some kitchen herbs?

montmarte said...

Hi, Juniper and Whitney...here is the apricot + almond tart recipe
from the rose bakery cookbook.

Serves 8
1 prebaked sweet tart case
1 cup unsalted butter, softened
1 1/4 cups superfine sugar
2 eggs
2 egg yolks
1 tsp almond essence
2 1/2 cups ground almonds
1/3 cup all-purpose flour

For the topping
1 pound 2 oz apricots, halved and stoned
4 TB apricot jam
2 TB lemon juice

Preheat oven to 350F and bake the tart case x 5 min. Remove and keep the oven switch on.

First make the almond filling, or frangipane. In a bowl, beat the butter well and add the sugar. Continue beating till the mixture is light and creamy.

Beat in the eggs and egg yolks, one at a time, with the almond essense.

Fold in the ground almonds and flour. The mixture should have a soft, cake-like consistency.

Spread the frangipane over the base of the tart case so that the case is about 2/3 full.

Starting on the outside edge, and continuing in circles till the filling is covered, place the apricots skin-side down on the frangipane. We tilt them upwards so that they are almost standing up.

Bake x 45 min till the apricots are tinged with brown and the frangipane is cooked and golden.

To make the topping, melt the jam in a saucepan with the lemon juice over a high heat until it is bubbling quite strongly.

Brush the top of the apricots with glaze for shine.
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Recipe for Sweet Tart Case (Crust)

Enough for 2 x 11 inch tart cases
3 1/3 cup all purpose flour
2/3 cup superfine sugar
1 1/2 cup unsalted butter (10 min out of fridge)
1 egg
2 egg yolks
1 tsp natural vanilla extract.
pinch of salt

Mix flour ,sugar and salt in a bowl, cut the butter into pieces and work it into the flour with your fingertips.

Now make a well in the middle of the flour and butter mixture and add the egg, egg yolks and vanilla extract. Stir with a fork to incorporate the flour evenly until you have to begin using your hand. Using one hand only, bring the wet and dry ingredients together. Dust your work surface w/ flour, then remove the dough from the bread bowl and knead it on the floured surface for a few min until it is smooth and homogenous.

Preheat oven to 350F.

Cut the dough into two pieces. Wrap on half in plastic wrap and set it aside in winter, or put it briefly in fridge if it is a hot day.

Flour your work surface well, then roll out the dough to a thickness of about 1/4 inch.

Carefully lift up with the rolling pin and ease into the tart tin. Repeat the process with the remaining dough.

Chill tart cases x 30 min before baking or you can freeze them for later use.

Bake blind with any weight system you have (we use foil filled with beans) for about 20 min until pastry is just turning golden.

Leave to cool before filling.

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Thanks, Kristina! I am honoured! :)

Nice to meet you too, Sarah!

Tschitschi, yes that sounds pretty good! I am thinking about mint, chives, and rosemary.