Apricot Almond Tart
Tart
1 1/4 cup (170 g)
Gluten free flour (King Authur or Cup-4-Cup)
1/2 cup (60 g)
Confectioners sugar
1/4 tsp (1.5 g)
Kosher salt
1/2 cup (113 g)
Unsalted butter (1 stick)
1
Large egg, cold
1/2 tsp (2.5 ml)
Pure vanilla extract
Filling
6 tbsp (85 g)
Unsalted butter, room temperature
2/3 cup (135 g)
Granulated sugar
2 (100 g)
Large eggs, for filling
1 (50 g)
large egg white only, for wash
1 tsp (5 ml)
Pure vanilla extract
1/2 tsp (2.5 ml)
Almond extract
1 1/2 cups (145 g)
Almond flour, sifted
1/4 tsp (1.5 g)
Kosher salt
1 jar
Apricot preserves or jam
Optional
3 tbsp (40 g)
Sliced almonds
Dusting
Confectioners sugar
Instructions
1.
Process all-purpose flour, sugar, and salt in a food processor for a few seconds until combined.
2.
Add the butter and pulse until mixture resembles coarse meal, about 15 pulses.
3.
Add the egg and vanilla extract and pulse until the dough forms clumps, about 15 seconds.
4.
Transfer the dough clumps to a lightly floured surface and form into a ball. If sticky, lightly sprinkle flour.
5.
Flatten the ball with your hands to form a thick disk. Wrap with plastic wrap and refrigerate for at least 1 hour.
6.
Take the dough out from the refrigerator and let it sit on the counter for a few minutes to soften slightly for easy rolling. Meanwhile lightly butter a 9-inch (23 cm) fluted tart pan with a removable bottom.
7.
Lightly flour your working surface and place the dough on top. Using a rolling pin, roll out the dough into an 11-inch circle, with 1/8-inch (3 mm) thick. If the dough is too soft, put back into the refrigerator.
8.
Flour the rolling pin and roll the dough loosely around it, then unroll it into the tart pan.
9.
Evenly pat the dough onto the bottom and sides of the greased tart pan. Seal any cracks in the dough.
10.
Trim off excess dough with a sharp knife, or with the rolling pin by rolling over the tart pan. Using your index finger, gently press the dough onto the side so the dough will peak out 2 mm from the pan. The dough tends to shrink while baking, so this helps to keep the height of the crust.
11.
With a fork, gently prick the dough several times. Cover the tart pan with plastic wrap and place in the freezer overnight (but at minimum 2 hours). Freezing the dough before baking prevents it from shrinking.
12.
Preheat the oven to 375F / 190C and place the rack in the center.
13.
When the oven is ready, tightly line the chilled crust with 2 layers of parchment paper, covering the edges to prevent them from burning. Fill the crust with pie weights across the entire surface.
14.
Bake the crust for 20 minutes. Transfer the crust to a wire rack and remove the pie weights and parchment paper.
Instructions Pt. 2
1.
Cream the butter and sugar in a large bowl on medium speed for two to three minutes.
2.
Add 2 eggs and both extracts to the bowl and blend for another two to three minutes.
3.
Add the almond flour and salt and stir to just combined.
4.
Whisk the extra egg white in a small bowl with a little bit of water.
5.
Spread the jam into the crust to form a even layer, then add the frangipane filling into the crust.
6.
Decrease the heat to 350F / 170C degrees and bake for approximately 35 minutes.
7.
Remove the tart from the oven and sprinkle the almonds on top.
8.
Allow to cool slightly before dusting with powdered sugar, if desired.