Ingredients
Method
Preparation of Tart Crust
- Mix the flour and powdered sugar in a bowl.
- Incorporate the chilled butter until the mixture becomes a coarse crumb.
- Add the egg yolk and the cold water, one tablespoon at a time, mixing until a dough forms.
- Wrap it in plastic wrap and chill for about 30 minutes.
Preparation of Frangipane Filling
- Beat together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract and almond flour.
- Fold in the tablespoon of flour to help everything hold together.
Assembling and Baking the Tart
- Roll out the chilled tart crust on a floured surface to fit your tart pan, pressing the dough into the corners.
- Preheat your oven to 350°F (175°C), and bake the crust for 10 minutes.
- Once the crust is par-baked and slightly cooled, spread the frangipane filling over the base.
- Place the apricot halves on top, cut side up, pressing them in slightly.
- Bake the tart for 30-35 minutes until the filling is golden and set.
- Let it cool before serving, and sprinkle with powdered sugar if desired.
Nutrition
Notes
This tart can be served warm with ice cream or chilled with whipped cream. It pairs well with tea or rosé. You can substitute apricots with peaches or plums for variation.