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Рецепт Apricot Tart With Pistachio Almond Frangipane
by Global Cookbook

Apricot Tart With Pistachio Almond Frangipane
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Ингредиенты

  • 1 1/2 c. all-purpose flour
  • 3 Tbsp. sugar
  • 1/4 tsp salt
  • 1/2 c. chilled unsalted butter - (1 stick) cut 1/2" cubes
  • 2 Tbsp. chilled whipping cream
  • 1 lrg egg yolk
  • 1/2 c. shelled natural unsalted pistachios (abt 2 ounce)
  • 1/2 c. slivered almonds (abt 2 ounce)
  • 1/2 c. sugar
  • 1/2 c. chilled unsalted butter - (1 stick) cut 1/2" cubes
  • 1 lrg egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 9 lrg apricots halved, pitted
  • 1/3 c. apricot jam
  • 2 tsp water Minced pistachios

Инструкции

  1. For Crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Add in butter and cut in, using on/off turns, till mix resembles coarse meal. Add in cream and egg yolk. Using on/off turns, blend till moist clumps form. Gather dough into ball. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Cover and chill at least 1 hour and up to 1 day.
  2. For Filling: Combine pistachios, almonds, and sugar in processor. Blend till nuts are finely grnd. Add in butter and blend to paste consistency. Using on/off turns, fold in egg and both extracts. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
  3. Preheat oven to 375 degrees. Bake chilled crust till light golden brown, pressing any bubbles with back of fork, about 18 min. Cold crust on rack 15 min.
  4. Spread filling proportionately in crust. Arrange apricot halves, cut-side down, close together in concentric circles atop filling, fitting in as many as possible. Bake tart till filling is lightly browned and set and apricots are tender, about 55 min. Cold tart completely on rack.
  5. For Glaze: Combine jam and 2 tsp. water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart. Sprinkle minced pistachios around edge of tart. (Can be prepared 8 hrs ahead; let stand at room temperature.)
  6. This recipe yields 10 to 12 servings.
  7. Comments: Frangipane is a classic pastry filling with grnd almonds. Here, pistachios are also added. Both the pastry and the filling can be made one day before baking.