Recipe For 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?

1. Info for Apricot Tart with Almond Cream and Kaffir Lime Ginger Glaze

  • Cook Time: 40 mins
  • Total Time: 1 hr 10 mins
  • Servings: 10
  • Calories: 226

2. Ingredients for Apricot Tart with Almond Cream and Kaffir Lime Ginger Glaze

  • 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

3. Directions:

  1. 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.
  2. 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.
  3. Place the dough in 10 individual pie shells previously buttered (or in 2 9-inch pie pans). Dock the dough with a fork.
  4. Spread about 2 tablespoons of almond mixture in each individual mold then top with 2 apricot halves and 2 quarters to create a cross.
  5. 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.
  6. 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.
  7. Bon appétit!

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