Pie Recipes
Apricot Frangipane Tart
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup chilled butter, diced
- 2 tablespoons vegetable shortening
- 4 to 5 tablespoons ice water
Apricot Topping
- 1 pound (about 2 1/2 cups) dried apricots
- 3/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 1/4 cups water
- 1 teaspoon vanilla extract
Frangipane
- 1/3 cup butter (room temperature)
- 1/3 cup granulated sugar
- 1/3 cup packed almond paste
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
Glaze
- 1/3 cup apricot preserves
- 2 tablespoons amaretto or water
Instructions
Crust
- In a bowl, combine flour and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs.
- Stir in ice water, one tablespoon at a time, until dough starts to form.
- Shape into disk; wrap and refrigerate for at least 30 minutes or up to 2 days before using. Meanwhile, make Topping.
- On lightly floured surface roll out dough into an 11 inch circle. Transfer to a 9 inch round tart pan with removable bottom; press into bottom and sides. Press excess dough against insides of pan.
- Freeze until firm, about 15 minutes.
- Meanwhile, make Frangipane.
Frangipane
- In mixer at high speed, beat butter, sugar and almond paste until smooth. Reduce speed to low; beat in egg and vanilla extract until combined.
- Beat in flour until just combined.
Apricot Topping
- In a pot over medium heat, combine apricots, sugar, juice and water. Bring to boil. Reduce heat to low; simmer until apricots are very plump and liquid is thick, syrupy and golden, about 30 minutes.
- Remove from heat. Stir in vanilla extract. Cool completely.
- To assemble, spread frangipane over bottom of dough; arrange apricots with their syrup over.
- Bake for 35 to 40 minutes or until pastry is golden and apricots have begun to rown.
- Remove sides of tart pan immediately; let cool on rack.
- Meanwhile, prepare the Glaze.
Glaze
- In a small pot, combine preserves and amaretto. Over medium-high heat cook until preserves dissolve, 2 to 3 minutes.
- Strain; brush over tart. (If making ahead, freeze unbaked tart until solid, about 3 hours; wrap in plastic and foil.)
- Store in freezer for up to 6 weeks. Bake, unthawed, for 55 minutes.
Nutrition
Per serving: 387 cal; 5g protein; 13g fat; 42mg chol; 65g carb; 174mg sodium
Attribution
Woman's World magazine - Nov. 25, 1997