Roasted Apricot Tart with Almond Crust

This recipe from Gilles – the Provence Gourmet – is an easy dessert made with two ingredients from Provence; apricots and almonds.

Literally as old as the hills, the fruit of the apricot tree is confirmed to have been domesticated since the Bronze Age. Although the exact origin of the tree is debated;

• there is evidence of consumption of the fruit in both China and India between 3-4,000 B.C.
• the apricot in dry format was certainly exchanged along Persian trade routes.
• the scientific name, is Prunus armeniaca (Armenian plum), likely due to the ubiquitous presence in Armenia since antiquity.
• The fruit was eventually introduced to the Greeks and then adopted by the Romans.

Follow this link to understand more about Ancient Apricots in Provence.

If you are interested in cooking classes and learning some traditional Provencal meals, contact Gilles (Provence Gourmet) to learn about his classes.

Roasted Apricot Tart with an Almond Crust

Provence Gourmet

This recipe makes one delicious tart.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine French

Servings 6 People

Equipment

• mixing bowl set
• 1 rolling pin, stainless steel 18-inch
• 1 Pie Pan 10-Inch removable bottom

Ingredients

  

1x2x3x

• 1 Kg (2.2 lbs) Apricots medium ripe, washed
• 250gr (1 cup) White Flour
• 150gr + 20gr (2/3 cup + 2 Tbsp) Unsalted Butter
• 2 large eggs
• 50gr (1/4 cup) Almond Flour
• 150gr (2/3 cup) powdered sugar
• 200ml (3/4 cup) heavy cream (35%)
• Zest of 1/2 a lemon

Instructions

 

To Prepare the Crust

• For the pie crust, mix together 150gr of butter, 1 egg, the almond flour, 50gr of sugar, the lemon zest and a pinch of salt.
• Mix the ingredients well and then add the flour
• Mix by hand to make sure the ingredients are well combined
• Roll the dough into a ball and allow to rest for 30 minutes
• After 30 minutes, spread your dough in your baking tin, and place in a hot oven for 10 minutes at a temp. of 180c° (350F°)

For the Apricot Topping

• Cut the apricots in two and remove the seed
• Brown them lightly in a pan with 20gr of butter, stirring softly but steadily and add 50gr of sugar part way through cooking.
• Cooking time will depend on your apricots maturity. Check cooking status introducing a sharp knife in the slices. The knife should pass easily.
• Remove the dough from the oven
• Arrange the apricots on the dough
• In a bowl, beat together one egg, the heavy cream and 50gr of sugar
• Pour this mixture over the apricots and put your baking tin back in the oven for 30 minutes at the same temperature
• Take the tart out of the oven and allow to cool. Serve with a vanilla ice cream or a whipped cream.

Notes

Note: If apricots are not in season you can use nectarines, peaches or even figs.

Keyword Apricots, French Desserts

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