Hazelnut Frangipane Tart With Apricot |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is another of Martha's great recipes, so delightfully delicious!! Ingredients:
16 tablespoons unsalted butter, room temperature |
1/4 cup confectioners' sugar |
2 cups flour |
1 teaspoon salt |
1/2 cup plus 2 tbsp. toasted skinned hazelnuts, coarsely chopped |
2 tbps. flour |
1/4 teaspoon coarse salt |
4 tablespoons unsalted butter, room temperature |
1/3 cup sugar |
1 large egg |
4 just-ripe apricots |
1/2 cup heavy cream |
1/4 cup confectioners' sugar |
1/4 teaspoon vanilla |
3/4 cup creme fraiche |
3 tbps. apricot jam |
1 tbps. fresh lemon juice |
Directions:
1. PÂTE SABLÉE: With a standing mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low. Add flour and salt, and beat until just combined and crumbly (do not over mix). Shape dough into a 9-inch round disk, and wrap in plastic. Refrigerate at least 30 minutes (or up to 2 days), or freeze for up to 1 month. Makes 1 x 9-inch tart shell.
2. Cut dough into a 6-inch round piece (reserve remaining dough for another use), and press into a 9-inch round tart pan with removeable bottom, making dough abou 1/4 i-inch thick. Patch with pieces of dough if necessary. Refrigerate for 10 minutes. Trim dough flush with rim and refrigerate for 30 minutes.
3. Preheat oven to 350°F Line tart shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Rotate tart shell, and remove parchment and weights. Cover edges with a strip of foil. Bake until bottom is crisp and lightly golden, 10-15 minutes. Reduce the oven temperature to 325°F.
4. Pulse 1/3 cup hazelnuts in a food processor until finely ground. Stir together ground hazelnuts, flour and salt.
5. Beat butter and sugar until pale and creamy. Beat in egg. Add hazelnut mixture, and beat until just combined (frangiapane can be refrigerated in an airtight container up to 1 week).
6. Spoon frangipane into cooled tart shell and smooth with a spatula. Let stand for 2 minutes. Bake until set, about 15 minutes. Let cool.
7. Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water and blanch, loosening skin, about 1 minute. Using a slotted spoon, transfer to an ice-water bath to stop the cooking about 1 minute. Remove apricot, and gently peel. Cut in half, and remove pits.
8. Just before serving, beat cream with confectioners sugar and vanilla until soft peaks form, whisk in crèeme fraîche. Spread over frangipane. Arrange 7 apricot halves, cut side down, around edge. Cut remaining apricot half into thirds and arrange in center.
9. Melt jam in a saucepan over medium-low heat. Stir in lemon juice, and set aside to cool for 10 minutes. Pour through a sieve; discard solids. Brush strained jam over apricots, and spoon remaining 2 tablespoons hazelnuts around apricots. Serve immediately.
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