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: unavailable
- Total Time: unavailable
- Servings: 10
- Calories: unavailable
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
- 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!