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Warm Apricot Tart (Jacques Torres) Recipe

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Warm Apricot Tart (Jacques Torres)
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Ingredients
16
Count
Nutrition
671
Calories
Total time
80
Minutes
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Ingredients:

  • 2/3 recipe pate sablee , recipe follows
  • 1/2 recipe almond cream , recipe follows
  • 1/4 cup slivered almonds
  • confectioner's sugar , for dusting
  • 1/4 cup almond flour
  • scant 2 cups cake flour
  • generous 1/2 cup cold unsalted butter
  • pinch salt
  • litre large egg
  • 1 cup (125 g) slivered almonds
  • 1/2 cup plus 2 tbsp granulated sugar
  • 1 large egg

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Roll the dough into a 12-inch diameter circle that is about 1/4-inch thick. Transfer the dough to a 10-inch tart pan by rolling the dough around the rolling pin. Line the tart pan with the dough. Dock the dough and set aside.
  3. Make the almond cream. Spread a layer of almond cream inside the tart. Pit and quarter the fresh apricots. Arrange them on top of the almond cream by standing them on end. Sprinkle slivered almonds on top of the tart and bake for about 40 minutes. Dust with confectioners' sugar.
  4. Pate Sablee:
  5. Place the almond flour, cake flour and cold butter in the mixing bowl and mix until combined. Add the salt and powdered sugar. Mix until combined. Add the egg and mix until combined. Shape into a disk, wrap in plastic and refrigerate for about 1 hour to chill dough.
  6. Roll the dough to the desired size on a lightly floured work surface.
  7. Baking instructions vary and will be specified in any recipe using this dough. The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
  8. Yield: enough for 2 (10-inch) tarts
  9. To make almond flour:
  10. It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
  11. Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.
  12. Yield: 1 3/4 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 671.35 Kcal (2811 kJ)
Calories from fat 355.94 Kcal
% Daily Value*
Total Fat 39.55g 61%
Cholesterol 98.95mg 33%
Sodium 477.3mg 20%
Potassium 996.35mg 21%
Total Carbs 74.02g 25%
Sugars 49.83g 199%
Dietary Fiber 1.07g 4%
Protein 8.54g 17%
Vitamin A 0.2mg 6%
Iron 0.7mg 4%
Calcium 62.9mg 6%
Amount Per 100 g
Calories 445.92 Kcal (1867 kJ)
Calories from fat 236.42 Kcal
% Daily Value*
Total Fat 26.27g 61%
Cholesterol 65.72mg 33%
Sodium 317.03mg 20%
Potassium 661.79mg 21%
Total Carbs 49.17g 25%
Sugars 33.1g 199%
Dietary Fiber 0.71g 4%
Protein 5.67g 17%
Vitamin A 0.1mg 6%
Iron 0.4mg 4%
Calcium 41.8mg 6%

* 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
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Recipe Tags

Weightwatchers Points

  • 16.5
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

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