Apricot Tart with Almond Cream and Kaffir Lime Ginger Glaze

I was in the mood to bake today. I thought about making apple tartes amandines but everyone said they were bored with this flavor. So to please the whole house, I paired the almond cream with fresh ripe apricots. In France, you would order "une tarte amandine aux abricots, s'il vous plait!" in a patisserie (bakery). You probably won't learn this phrase in any French for tourists books, but I'm telling you, it's essential for your survival .

For the glaze, I had Laura's apricot pie jelly, a few kaffir lime leaves left that I did not used for my sweet and sour pineapple soup and some fresh ginger. It gave a nice kick to the apricot.

I know what you're going to say about my family. How spoiled are they?

apricot almond cream tart

Ingredients

Yields: 10

4 eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon imitation brandy extract
2-3/4 cups almond flour, (250 grams)
1-1/3 cup sugar, to taste
1 cup unsalted butter, at room temperature, + extra for greasing the pans
1 pinch salt
10 (5 x 5-inch) squares puff pastry, store-bought
15 fresh ripe apricots, halved and pitted

Directions

Using a handheld mixer, whisk the eggs with about 1/2 cup of sugar until you get a pale, yellow foam. It'll take about 5-6 minutes. The consistency must be very airy. Add the vanilla and brandy extracts. Set aside.

Cream the butter with about 1/2 cup of sugar. Pour in the egg mixture. Add the almond flour. Mix until the batter is smooth.

Place the dough in 10 individual pie shells previously buttered (or in 2 9-inch pie pans). Dock the dough with a fork.

Spread about 2 tablespoons of almond mixture in each individual mold then top with 2 apricot halves and 2 quarters to create a cross.

Bake for 25 minutes at 375°F , then lower the temperature to 350°F for another 15 minutes. Before glazing the pies, broil for about 3 minutes to get a nice golden crust and caramelized apricot look. Turn off the heat (remove from the broiler), then immediately brush the tarts with the warm kaffir lime ginger glaze using a silicone brush, for a nice glossy look.

Let the tarts cool for a few minutes. You can serve them warm with a scoop of vanilla ice cream and a nice cup of hot tea or a glass of cardamom-flavored Arnold Palmer.

Bon appétit!

apricot pie

Tips

FYI: 1 cup of butter = 16 tablespoons = 2 sticks of butter.

I used Laura's apricot pie jelly (apricot, lemon, cinnamon and sugar) for the base of the glaze. Her pie jelly is one of the many homemade jams and preserves that she makes. You can find her preserves at the annual Belmont Arts and Crafts fair or directly online at www.domainebrix.com.

You can either buy ready-made almond flour, or make it yourself. Remember to get a little more than 250 grams of whole almonds to get the correct amount of flour. Place whole almonds in a metal bowl, then cover them with boiling water. Let it sit for no longer than 2 minutes. Strain and transfer them into a cold water bath. Pat them dry on a towel, and the skins should come right off. Then grind them with a food processor or spice grinder. Make sure you stop before it turns into almond butter. I use the VitaMix Dry Blade Container. The result should be a fine white mill.

You can make this tarte amandine with any other fruits like plums, pears, etc... Be creative!

Don't discard the remnants of puff pastry. Make some parmesan puff pastry knots and cheese twists the next day!

tarte amandine