Main
Recipes
Course
Desserts
Apricot Jalousie Tart With Amaretto Cream Recipe

Apricot Jalousie Tart With Amaretto Cream Recipe

Posted by

Rate It!

Apricot Jalousie Tart With Amaretto Cream

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

6 large egg yolks
3 tbsp sugar
1 cup whipping cream
1 vanilla bean , cut in half lengthwise (1-inch piece)
2 tbsp amaretto liqueur
3 tbsp unsalted butter
12 whole canned apricots, drained well
1/4 cup sugar (or more )
1 vanilla bean , cut in half lengthwise (3-inch piece)
1 sheet frozen puff pastry, thawed (half of 17 1/4 oz. package)
1 egg, beaten to blend ( glaze)
additional sugar

Directions:

Amaretto Cream:.
Whisk yolks and sugar in bowl to blend. Pour cream into heavy medium saucepan. Scrape seeds from vanilla bean into cream; add bean. Bring to boil. Gradually whisk hot cream into yolk mixture. Return to saucepan; stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Remove from heat; stir in amaretto. Transfer to bowl. Press plastic wrap directly onto surface of cream to prevent skin from forming. Chill until cold. (Can be made 4 days ahead. Keep chilled.) Remove vanilla bean.
Tart:.
Melt butter in large skillet over medium heat. Add apricots and 1/4 cup sugar. Scrape in seeds from vanilla bean; add bean. Cook until apricots are tender, fall apart and form thick puree, stirring occasionally, about 15 minutes for canned apricots and 30 minutes for fresh. Cool. Remove vanilla bean. Sweeten mixture with more sugar, if desired.
Preheat oven to 425°F Roll out pastry on floured surface to 12x16-inch rectangle. Cut in half lengthwise, forming two 6x16-inch rectangles. Place 1 rectangle in center of baking sheet. Spread apricots evenly over pastry, leaving 3/4-inch bortder on all sides. Brush border with egg glaze. Place second rectangle atop filling. Press edges firmly to seal. Brush with glaze. To form rim, fold up 1/2 inch of edge all around; press to seal. Brush top with glaze; sprinkle with sugar. Using small sharp knife, make diagonal cuts 2 inches apart across tart, cutting just to filling. Bake until golden about 25 minutes. Cool. Serve with amaretto cream.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	108.32 Kcal (454 kJ)
Calories from fat	69.73 Kcal
		% Daily Value*
Total Fat	7.75g	12%
Cholesterol	94.03mg	31%
Sodium	40.75mg	2%
Potassium	39.44mg	1%
Total Carbs	6.26g	2%
Sugars	3.54g	14%
Dietary Fiber	0.06g	0%
Protein	3.18g	6%
Vitamin C	0.1mg	0%
Iron	0.5mg	3%
Calcium	18.2mg	2%

Amount Per 100 g
Calories	271.98 Kcal (1139 kJ)
Calories from fat	175.09 Kcal
		% Daily Value*
Total Fat	19.45g	12%
Cholesterol	236.11mg	31%
Sodium	102.33mg	2%
Potassium	99.04mg	1%
Total Carbs	15.72g	2%
Sugars	8.88g	14%
Dietary Fiber	0.15g	0%
Protein	7.98g	6%
Vitamin C	0.2mg	0%
Vitamin A	0.1mg	1%
Iron	1.3mg	3%
Calcium	45.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Creme Brulee

Heavy cream, Vanilla bean , pierced, Sugar, Eggs and 12 more..
White Chocolate Banana Bread Pudding

Unsalted butter, melted, plus 2 tbsp room temperature and 32 more..
diamond Creme Brulee

Egg yolks, Whole egg, Sugar, Heavy cream, Vanilla beans and 2 more..
Raspberry Almond Cake

Egg yolks, Frozen apple juice concentrate, thawed and 12 more..