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Roasted Apricot Tart with Almond Crust

Roasted Apricot Tart Almond Crust @ProvenceCook

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

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 find out about his classes.

Apricots in #Provence

Roasted Apricot Tart Almond Crust @ProvenceCook

Roasted Apricot Tart with an Almond Crust

This recipe makes one tart.
Print Recipe Pin Recipe
Course Dessert
Cuisine French
Servings 6 People

Ingredients
  

  • 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 powder
  • 150gr (2/3 cup) Powdered Sugar
  • 200ml (3/4 cup) Heavy Cream
  • Zest of 1/2 a lemon

Instructions
 

To Prepare the Crust

  • For the pie crust mix together 150gr of butter, 1 egg, the almond powder, 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.
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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