{"id":21351,"date":"2018-06-04T03:46:10","date_gmt":"2018-06-04T01:46:10","guid":{"rendered":"https:\/\/www.oogio.net\/?p=21351"},"modified":"2022-01-15T08:58:15","modified_gmt":"2022-01-15T06:58:15","slug":"apricot-tart-with-almond-cream","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/apricot-tart-with-almond-cream\/","title":{"rendered":"Apricot Tart with Almond Cream"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">One of my top favorite summer fruits is definitely apricots. These yellow-orange sweet fruits always make me happy as soon as I see them in the market, and immediately I but a few, even when it\u2019s early-season expensive.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">This apricot tart is the first thing I bake with apricots every single year. It combines a buttery golden crust filled with almond cream and lots of apricots that get a bit caramelized while baking. Serve it a little warm with a scoop of vanilla ice cream \u2013 and it\u2019s the perfect summer dessert.<\/p>\n<div id=\"attachment_10658\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10658\" class=\"wp-image-10658\" title=\"Apricot Tart with Almond Cream\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2009\/06\/apricot_and_almond_tart-s.jpg\" alt=\"Apricot Tart with Almond Cream\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-10658\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21352--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Apricot Tart with Almond Cream<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For<\/h4>\n<h4>short crust pastry:<\/h4>\n<ul>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>120 grams all-purpose flour<\/li>\n<li>50 grams almond meal<\/li>\n<li>80 grams sugar powder<\/li>\n<li>Zest of 1\/2 lemon<\/li>\n<li>1 medium egg<\/li>\n<li>1-2 tbsp. water (if necessary)<\/li>\n<\/ul>\n<h4>For almond cream filling:<\/h4>\n<ul>\n<li>120 grams almond meal<\/li>\n<li>120 grams sugar<\/li>\n<li>100 grams cold butter cut into cubes<\/li>\n<li>Pinch of salt<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>1 large egg<\/li>\n<li>3 tbsp. amaretto or brandy<\/li>\n<li>1 heaping tablespoon flour<\/li>\n<li>20 apricots (halved and pitted)<\/li>\n<li>1-2 tbsp. sugar<\/li>\n<\/ul>\n<h4>Glazing and decoration:<\/h4>\n<ul>\n<li>Some apricot jam diluted with boiling water<\/li>\n<li>Sugar powder<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Crust:<\/h4>\n<ol>\n<li>In a food processor with steel blade, put butter, flour, almond meal, powdered sugar and lemon zest and blend until crumbly.<\/li>\n<li>Add egg and continue to process just until large chunks of dough form. If mixture remains crumbly, gradually add some water.<\/li>\n<li>Transfer the dough chunks of a lightly floured work surface and combine with your hands, create a disc shape, wrap and refrigerate for an hour.<\/li>\n<li>Roll out the dough on a floured surface to about 3-4 mm thick and line the pan It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<\/ol>\n<h4>Blind baking:<\/h4>\n<ol>\n<li>Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 10-12 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until it is lightly golden.<\/li>\n<li>Cool slightly at room temperature.<\/li>\n<\/ol>\n<h4>Almond cream:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put almond meal, sugar, butter, salt and vanilla and process until the mixture is crumbly. Add egg, amaretto and flour and blend until a uniform and thick cream form.<\/li>\n<li>Spread the cream over the crust in an even layer.<\/li>\n<li>Arrange apricots on top of the cream. Sprinkle a little sugar evenly.<\/li>\n<li>Bake for about 20-25 minutes or until golden and set.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<li>Glaze the apricots with some jam diluted in water. Sprinkle some sugar powder and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the apricot tart in a closed container in the refrigerator up to 4 days.<\/li>\n<li style=\"text-align: left\">Serve warm or at room temperature.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_10659\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10659\" class=\"wp-image-10659\" title=\"Apricot Tart with Almond Cream\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2009\/06\/apricot_and_almond_tart2-s.jpg\" alt=\"Apricot Tart with Almond Cream\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-10659\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>One of my top favorite summer fruits is definitely apricots. These yellow-orange sweet fruits always make me happy as soon as I see them in the market, and immediately I but a few, even when it\u2019s early-season expensive. This apricot tart is the first thing I bake with apricots every single year. It combines a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":39349,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1593,1577],"tags":[3876,1844,1636],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Apricot Tart with Almond Cream | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/apricot-tart-with-almond-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Apricot Tart with Almond Cream | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"One of my top favorite summer fruits is definitely apricots. These yellow-orange sweet fruits always make me happy as soon as I see them in the market, and immediately I but a few, even when it\u2019s early-season expensive. This apricot tart is the first thing I bake with apricots every single year. 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