Remove the weighted paper and allow the pastry to cool a little. Bake "blind" for 20 minutes, until the pastry looks lightly golden. Line this with baking paper and dry beans or rice and place in the freezer or refrigerator for 10 minutes. Roll the mixture out on a lightly floured bench and line a 20cm tart tin. Wrap in clingwrap and refrigerate for one hour. Tip out on to the bench and gently press together to form a ball. Then add the beaten egg and pulse only until it starts to come together. Add the flour, salt, butter and sugar and pulse until you have coarse crumbs again. When cool, place in a food processor and pulse until you have coarse crumbs. If you can't wait, you can speed up the process a little by placing it in the fridge to chill.Lightly toast the almonds. This helps to avoid crumbs and gives the filling a chance to set up. Wait until the tart has cooled to room temperature before attempting to slice it. I think it’s easiest if you start in the middle, then work your way out in concentric circles.Ĭool before you slice. Make sure not to overdo it here - the sugars in the jam can burn if you’re too aggressive with heat or accidentally forget about it on the stove.īe neat with how you arrange the fruit. Gently warm the apricot jam to make it easier to spread and brush evenly. They can be reused many times, but won’t turn out well if you try to cook them for eating. Note that you don’t need anything fancy here - dried beans or rice work beautifully! Just make sure to pour them into a separate container and label them as your pie weights when you’re done baking. When making this apricot jam tart recipe, there are a few notes to keep in mind:ĭon’t forget to use pie weights (on top of a parchment liner) when you par-bake the crust. If they’re unavailable, try peaches instead! Just like my peach cheesecake, the stonefruits are completely interchangeable here. You can generally find apricots in the produce section during late spring and early summer.
#APRICOT TART RECIPE FREE#
Feel free to swap in your favorite brand or use homemade if you have some on hand! If you can’t find any apricot preserves, peach jam is the nearest substitute.
With just 11 simple ingredients, you can create a wildly delicious vegan frangipane apricot tart. Better yet, the whole recipe comes together in just 8 easy steps! If you have your shortcrust tart dough ready to go, all you need are 11 ingredients.
The rich, buttery, nutty flavors of the tart crust and frangipane are a perfect foil to the sweet-tart symphony of fruity goodness. Honestly, there’s no prettier way to showcase your seasonal produce than in this French-inspired tarte abricot amande. Lining the top of your vegan jam tart with alternating sides of apricot halves creates a showstopping effect, all without needing any real pastry decorating skills.
#APRICOT TART RECIPE HOW TO#
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