TOPricots are one of those fruits that, in Britain at least, promise a lot, but often cause a little disappointment: dreams of velvety, perfumed meat are smashed into a single stringy bite or, worse, a whole bite of soft, watery wool. However, when baked, they will generally yield to a soft, sweet sweetness, and this delicious tart is a great way to showcase apricots at their best.
Homework 5 minutes
Cool 1 hour
chef 50 min
Does 1 cake of 25cm
For the pastry
225 g all-purpose flour, plus extra for dusting
2 tablespoons caster sugar
¼ teaspoon salt, plus 1 extra pinch for frangipane
165 g cold butter
110 g butter, at mild room temperature
110 g caster sugar, plus 1 extra tablespoon to finish
110g of ground almonds
25 g of all-purpose flour
½ teaspoon baking powder
Zest of ½ lemon
9 medium apricots
20g flaked almonds
1 Homemade pastries are the best pastries
Start with the dough. If you’re short on time, you can use a sweet, ready-to-go short crust here, but this version is deliciously crunchy, and if you’re going to put in the effort of baking a pie, I highly recommend doing it all. pork. After all, implementation is the hardest part and you have to do it anyway.
2 Make the dough, then cool
Whisk together the flour, sugar, and salt in a large bowl or food processor, then grate the cold butter. Rub or cut this into the flour mixture, then add enough cold water (a tablespoon or two should do it) to bring it all together into a batter. Wrap tightly and chill for at least 30 minutes.
3 Line the cake case, then chill again
Grease a cake pan approximately 25cm and roll out the dough on a lightly floured surface until it is about 5mm thick and large enough to line the pan. Fold it, transfer it to the can and unfold, being careful not to stretch it.
Trim the edges, poke the base in several places with a fork, then chill for another 30 minutes.
4 Blind bake the tartlet
Meanwhile, heat the oven and a baking sheet to 200 ° C (180 ° C fan) / 390 ° F / gas 6. Cover the base of the cold dough with parchment paper and weigh it with baked beans or dried legumes. .
Bake for about 15 minutes, then carefully lift the foil and beans (remember they will be hot) and return to the oven for another five to seven minutes, until golden brown. Take out of the oven and lower the heat to 180C (160C fan) / 350F / gas 4.
5 Start with the frangipane
While the dough is baking, start with the frangipane. Put the butter and sugar in a large bowl or food mixer and beat with beaters or a wooden spoon until really light and fluffy.
Beat the eggs in a separate bowl, then, with the motor (or spoon) still running, gradually incorporate them little by little until a smooth batter is obtained.
6 Finish the frangipane
In a medium bowl, whisk together the ground almonds, flour, baking powder, and a pinch of salt, then toss with the frangipane mixture along with the lemon zest (if waxed, like most non-organic fruits, Quickly rub them under the hot touch before grating, to get rid of some of that coating.)
7 Now for the fruit
Cut the apricots in half lengthwise, remove and discard the pits, then cut all but one of the fruits into wedges. Pour the frangipane into the pastry box, level the surface, then carefully arrange the apricot slices in overlapping concentric circles on top.
Cut the last apricot in half and place half cut side down in the middle (eat the other half or use it to patch the holes).
8 Bake the cake …
Sprinkle with the remaining tablespoon of sugar, bake for 25 minutes, then sprinkle the flaked almonds on top and bake for about five more minutes, until both the nuts and the frangipane below are golden brown and the latter is firm, but not hard. , for the touch. Let cool to warm up before removing the cake from its tin.
9 … and it serves
This is delicious on its own, or with Greek yogurt, cream or vanilla ice cream, but I think it goes particularly well with fresh thyme cream: put 150g of fresh cream in a bowl and add a tablespoon of honey. Remove the leaves from a couple of thyme sprigs, coarsely chop, then stir into the mixture and add more honey to taste.
George is Digismak’s reported cum editor with 13 years of experience in Journalism