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Apricot, Cherry, and Frangipane Tart
When visiting the morning market in Bordeaux,
we found wooden crates brimming with sweet,
ripe apricots and dark cherries to make these
tarts. At home, you can easily make and refrigerate
the frangipan and the unrolled dough several
days in advance. Be sure to let the frangipan
come to room temperature before using it
so it's easy to spread.
| Categories: |
Desserts>Pastries |
| Yield: |
6 Individual Tarts |
For the frangipan, beat together until smooth:
3 ounces almond paste
3 tablespoons butter, at room temperature
1 1/2 teaspoons sugar
1 1/2 tablespoons flour
1 egg
For the tart dough:
1 cup flour
2 teaspoons sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled, cut
into 1-inch cubes
3 to 4 tablespoons ice water
For the filling:
16 small apricots (about 2 pounds), halved
15 cherries, sweet or sour, pitted
2 tablespoons melted butter
1/4 cup sugar
1. To make the tart dough, mix together the
flour, sugar, and salt. Use an electric mixer,
a pastry blender, or your hands.
2. Add the butter and continue mixing until
the butter is partially broken up but still
very chunky.
3. Add 3 tablespoons of ice water and mix
just until the dough comes together. If it
seems too dry you may need to add the additional
tablespoon of ice water.
4. Gather the dough with your hands, shape
it into a disk, wrap it in plastic, and refrigerate
for at least 30 minutes, until you're ready
to roll it out.
5. On a lightly floured surface, roll the
dough into a 15-inch circle.
6. Transfer the tart dough to a parchment-covered
baking sheet.
7. To bake the tart, position the oven rack
in the center of the oven and preheat the
oven to 400 degrees. Spread the frangipan
over the tart leaving a 2-inch border at
the edges.
8. Arrange the apricot halves over the frangipan
and put the cherries spaces between the apricot
halves.
9. Lift the edges of the dough and fold them
over the fruit to create a crust. Be careful
not to tear the dough so fruit juices won't
leak during baking. Brush the crust with
melted butter and sprinkle the tart, the
fruit and the crust, with 1/4 cup of sugar.
Bake for 45 minutes, or until the apricots
have softened and the crust is browned. Cool
5 minutes and transfer the tart from the
baking sheet to a cooling rack. Serve warm,
with vanilla ice cream.
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© 1999 David Lebovitz |
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