That is an Apricot Tart with Honey and Almonds; for those of you that do not speak french - like me. This is a long standing recipe in our house; one that I just love. I don’t make it all that often, not because there is anything wrong with the recipe, but because I like to wait for apricots to be at their best, fat and ripe and in season. You can make this with canned apricots,which are a good substitute, just not quite the same as fresh.
I know most places in the northern hemisphere will not have apricots just yet, but perhaps you can tuck this away for the longer sunny days when the apricots are juicy and ready to be picked. It’s not far away now for you, even though I know many of you are still in your winter woollens and have snowy views out your windows.
It does take a little time to make this tart, but it’s absolutely worth every minute spent on it. A creamy almond crme patisserie filling dimpled with plump apricots in a crisp light pastry. What more could you want on a summer day?
Before I give you the recipe - just a reminder about the Giveaway, I’m really enjoying seeing the comments and suggestions for a recipe - I really don’t mind how creative you are with your suggestions - test my cooking skills and be adventurous!
Apricot Tart with Honey and Almonds
*Pastry cream *
- 2/3 cup of whole milk
- 1- 2 inch piece of vanilla bean
- 2 large egg yolks
- 3 Tbspns sugar
- 1 Tblspn of cornflour/cornstarch
One quantity of sweet shortcrust pastry -see pastry recipe here
- 1/2 cup of whole blanched almonds
- 1/3 cup of icing sugar
- 1/4 cup of butter - room temperature
- 1 large egg
- 1 tspn almond extract
- pinch of salt
- 6 to 8 apricots halved and stones removed
- 3 Tblspns of honey - to drizzle over
Pour milk into a small saucepan, scrape in the seeds from the vanilla bean and toss in the bean as well. Bring up to a simmer. Remove from the heat.
In a small bowl whisk together the egg yolks, 3 Tblspns of sugar and the cornflour. Gradually add the hot milk to the yolk mixture in a small and steady stream whisking continuously.
Add the mixture back into the saucepan and heat gently until it thickens.
It should look something like this.
Transfer to a bowl, cover with plastic wrap pressed directly on the surface and cool in the fridge.
Roll out your pastry (handling as little as possible) to fit your tart tin chill until firm, I often toss mine in the freezer for about 20 minutes to speed things up. Don't forget it's in there!
Preheat the oven to 220C/400F bake your tart crust blind until golden.
For those of you unfamiliar with this term, it just means to place some baking paper on top of your pastry and fill it with beans or pie weights and bake for roughly 10 minutes. Remove the paper and beans and bake for another 5. This is just to ensure that the pastry is crisp and does not absorb the tart filling when you pour it in. It’s a really common method to use when you are baking a tart that has a wet filling.
Cool your pastry crust.
Preheat oven to 180C/350F
Finely grind your almonds and icing sugar in the food processor.
Add this into your cooled pastry cream, stir in your room temperature
butter and the egg, extract and salt.
Pour into your cooled crust and arrange your apricots halves on the top
Bake until set and golden- this takes roughly 40 minutes. You might find you need to tent the edges of the crust with foil if they are looking a little brown.
Drizzle with honey while warm, serve at room temperature.
This is a really lovely tart and one that looks so pretty. If you are using canned apricots do drain them well, you do not want a lot of additional moisture from the apricots going into the filling.
I can imagine this working well with peaches,pears or plums as well.
We are getting into late summer here. Sunsets are earlier and the winter clothing stocks are coming into the shops and they are finished with the end of summer sales. I’m starting to keep my eyes open for mushrooms in the forests that are near our house and Isaac is making the most of his waterslide while he still can.
That means apricot season is almost over here, and I’ll put my apricot tart recipe away until next summer when the stone fruit is hanging on the trees and the apricots are ripe again.