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Blenheim Apricot Season is short, so stock up on these by freezing them in single layers on a cookie sheet. That way you’ll be able to enjoy this recipe all year long. It is that good!
Ingredients
for one 10” tart, serves 6
Sugar crust
1 egg
2 tsp. vanilla extract
¾ cup powdered sugar
½ tsp. salt
6 ounces flour + 2 ounces almond meal
5 ounces butter (1 stick + ¼)
Process
1. Sieve the powdered sugar and flour, separately.
2. In a food processor, mix together the egg and butter.
3. Add the sugar, then the almond flour. Mix together.
4. Then add the salt and the flour, ixing as little as possible to bring the dough together.
5. Flatten your dough and cover it, to place in the fridge for a minimum of 1 to 2 hours.
6. Roll it between two sheets of parchment paper, lift from paper, and place it in a buttered mold.
7. Prick some holes at the bottom and place in the fridge again for 30 mns.
8. Cook it in a preheated oven at 350 C for about 10 minutes, until lightly colored, before adding the filling.
Almond Cream (Frangipane) & Apricot Filling
7 to 8 oz ground blanched almonds
1/2 stick (1/4 cup) unsalted butter, softened
3 tablespoons sugar
scant 1/8 teaspoon almond extract
3 large eggs
½ cup whipping cream
1/2 teaspoon salt
About 20 Blenheim Apricots, pitted and quartered
¼ cup sugar
1 tablespoon butter, cut in small pieces
Process
1. Whip together the ground almonds, softened butter, eggs, 3Tbs. sugar, cream, salt, and almond extract until fluffy and well mixed.
2. Pour filling into the tart shell.
3. Top with apricot quarters, skin side down.
4. Sprinkle with ¼ cup sugar, dot with butter.
5. Bake at 350 degrees until shell is golden and apricots have caramelized.
6. If needed, torch apricots briefly.
7. Serve. A side of whipped cream is optional.
Lavender Whipped cream
Ingredients
1 pint whipping cream
4 sprigs lavender
½ cup powdered sugar
Process
1. Bring the cream to a simmer.
2. Remove from heat, and pour into a clean glass jar over the lavender.
3. Allow the cream and lavender to steep for 1 hour. Strain and chill.
4. Whip cream as usual, adding the sugar when soft peaks are formed.
5. Keep chilled until ready to use.
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