Best Apricot Pistachio Frangipane Tart Recipes

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APRICOT TART WITH PISTACHIO FRANGIPANE



Apricot Tart With Pistachio Frangipane image

This tart requires a time commitment: There are several elements, and while each is simple, they need to be prepared and cooled before the tart is assembled. But it pays back in complexity of flavor and by looking particularly impressive. It will make a remarkable dessert at the end of a lavish summer feast. You can start the day before, making all the elements and baking the frangipane and apricots in the tart. Once it has cooled completely, wrap it in plastic wrap overnight. The next day, fill with the crème pâtissière and top with the remaining ingredients. Other light dessert wines can be used instead of Sauternes.

Provided by Yotam Ottolenghi

Categories     pies and tarts, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 24

All-butter pie dough, enough for 1 tart crust (either homemade or one 7- or 8-ounce/200-gram package, thawed if frozen)
Butter, for greasing the pan
Scant 1/2 cup/100 milliliters Sauternes
1/2 lime
1/4 teaspoon vanilla bean paste (or 1/2 teaspoon pure vanilla extract)
1/3 cup/67 grams granulated sugar or caster sugar
6 medium ripe apricots (about 2/3 pound/280 grams), halved and pitted
1 scant cup/100 grams raw unsalted pistachios, toasted in the oven at 375 degrees Fahrenheit/170 degrees Celsius for 10 minutes, until fragrant
1/4 cup/75 grams good-quality marzipan
1 egg, plus 1 yolk
5 tablespoons/75 grams unsalted butter, softened
1/4 cup/50 grams granulated sugar or caster sugar
1 tablespoon cornstarch (cornflour)
1/2 teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)
1/8 teaspoon salt
4 tablespoons/50 grams granulated sugar or caster sugar
1 tablespoon cornstarch (cornflour)
1 tablespoon all-purpose flour (plain flour)
4 egg yolks
1 1/4 cup/300 milliliters whole milk
2 tablespoons/30 grams unsalted butter
1/2 teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)
1/4 teaspoon orange blossom water
1 teaspoon granulated sugar or caster sugar

Steps:

  • Start with the pastry shell: Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Prepare a 9-inch/23-centimeter nonstick tart pan with a removable base by lining the bottom with parchment and greasing the sides with butter. If needed, on a lightly floured surface, roll out the dough to a circle roughly 1/8- to 1/4-inch/3- to 5-millimeters thick and large enough to line the base and sides of the tin, plus extra to poke above the edge by about 1/2 inch/1 centimeter. (Some store-bought doughs may be the perfect size right out of the package.) Carefully line the pan with the pastry and press it down so it covers the base and sides, with excess overhang.
  • Cover the pastry with parchment paper or waxed paper and fill with dried beans or pie weights. Place pan on a baking sheet and bake for 20 minutes, then remove the paper with the beans. Prick the pastry base and sides with a fork about 15 times, then bake for another 10 to 15 minutes, or until golden brown. Set aside to cool.
  • Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan that is just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
  • Remove the pan from the heat and place the apricots in the hot liquid, cut-sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Transfer the apricots to a covered container and refrigerate until needed. Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to 2 tablespoons, 5 to 8 minutes. Set aside at room temperature until needed.
  • Next, make the frangipane: Set aside 2 tablespoons of pistachios for serving. In a food processor, blitz the remaining pistachios until coarsely ground. Add the marzipan and blitz to a coarse crumb. Add all the remaining frangipane ingredients and blitz for 30 seconds, until everything just comes together.
  • Once the tart shell has cooled completely, spoon the frangipane back in and spread it flat with the back of a spoon. Cut 3 1/2 ounces/100 grams of the apricot halves (3 or 4 of them) into quarters (or sixths if larger) and arrange evenly over the frangipane, pushing them down gently. Bake tart for 20 to 25 minutes, until golden brown and just set. Set aside until cool enough to handle. Remove the tart from the tin and set on a wire rack to cool completely. If making the recipe over two days, wrap the pastry in plastic wrap (cling film) once it has cooled completely.
  • While the frangipane is baking (or the next day), make the crème pâtissière: In a medium bowl, whisk 2 tablespoons sugar with the cornstarch (cornflour), flour and yolks until smooth. Add milk, butter, vanilla and the remaining 2 tablespoons sugar to a saucepan over medium-high heat and cook until warm but not boiling. Remove the milk from the heat. While whisking, pour a third of the warm milk into the egg mix, and whisk well. Pour the mixture back into the pan with the rest of the milk and return to medium-low heat. Continue cooking, whisking vigorously, until mixture bubbles and becomes very thick. Remove pan from heat and leave to cool for 5 minutes, then spoon on top of the cooled frangipane, smoothing with the back of a spoon. Cover surface with plastic wrap (cling film) and refrigerate for 2 hours until completely set.
  • Just before serving, cut the remaining apricot halves into quarters (or sixths if larger). Arrange the apricots evenly in circles over the crème pâtissière, cut-side up, leaving a 2-inch/5-centimeter gap between each apricot (push them into the crème slightly as you go). Drizzle 1 tablespoon of the reduced poaching syrup evenly over the tart, then drizzle the orange blossom water over the tart. Roughly chop the reserved pistachios and mix with 1 teaspoon sugar. Sprinkle the pistachio mix in the gaps between the apricots to cover the crème pâtissière and serve at once with the remaining syrup drizzled over each piece once sliced.

APRICOT & PISTACHIO FRANGIPANE TART



Apricot & pistachio frangipane tart image

Take frangipane to another level with the distinctive taste - and colour - of pistachios that match well with sweet apricots in a truly crowd-pleasing tart

Provided by Rosie Birkett

Categories     Afternoon tea, Dessert

Time 1h25m

Number Of Ingredients 12

175g plain flour
50g ground almonds
125g chilled unsalted butter , cut into cubes
1 egg yolk
50g golden caster sugar
150g golden caster sugar
180g unsalted butter , softened
2 eggs (1 whole, 1 yolk)
50g whole almonds , coarsely ground
150g pistachios , coarsely ground
4 apricots , halved and stoned (take off the skin if you prefer)
1 tbsp pistachio , roughly chopped

Steps:

  • First, make the pastry. Sieve the flour, ground almonds and a pinch of salt into a large bowl. Add the butter and lightly rub in until you have no large lumps. Make a well in the centre, mix the egg yolk and sugar together until the sugar is dissolved, then pour into the well. Stir until the liquid is well combined and you have a smooth, very soft pastry. Wrap in baking parchment and rest in the fridge for 1 hr.
  • Roll the pastry between two sheets of baking parchment, then line a deep 23cm fluted tart tin with the pastry - you will need to work quite quickly when it comes up to room temperature. Don't worry if it tears or breaks, just patch it up - it will knit together again when it bakes. Return the pastry case to the fridge while you make the filling. Heat oven to 180C/160C fan/gas 4.
  • To make the frangipane, beat together the sugar and butter until fluffy, then add the egg, egg yolk and ground nuts. Fill the tart case with the frangipane and top with the apricots. Press them into the frangipane and sprinkle with the chopped pistachios. Bake in the oven for 40-50 mins until the pastry is crisp and golden and the frangipane is puffed and coloured.

Nutrition Facts : Calories 555 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein

APRICOT TART WITH PISTACHIO-ALMOND FRANGIPANE



Apricot Tart with Pistachio-Almond Frangipane image

Categories     Fruit     Nut     Dessert     Bake     Apricot     Almond     Pistachio     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 20

Crust
1 1/2 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled whipping cream
1 large egg yolk
Filling
1/2 cup shelled natural unsalted pistachios (about 2 ounces)
1/2 cup slivered almonds (about 2 ounces)
1/2 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
9 large apricots, halved, pitted
Glaze
1/3 cup apricot jam
2 teaspoons water
Chopped pistachios

Steps:

  • For crust:
  • Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Cover and refrigerate at least 1 hour and up to 1 day.
  • For filling:
  • Combine pistachios, almonds, and sugar in processor. Blend until nuts are finely ground. Add butter and blend to paste consistency. Using on/off turns, mix in egg and both extracts. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
  • Preheat oven to 375°F. Bake chilled crust until light golden, pressing any bubbles with back of fork, about 18 minutes. Cool crust on rack 15 minutes.
  • Spread filling evenly in crust. Arrange apricot halves, cut side down, close together in concentric circles atop filling, fitting in as many as possible. Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes. Cool tart completely on rack.
  • For glaze:
  • Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart. Sprinkle chopped pistachios around edge of tart. (Can be prepared 8 hours ahead; let stand at room temperature.)

What is Apricot Pistachio Frangipane Tart?

Apricot Pistachio Frangipane Tart is a popular dessert consisting of a tart crust filled with a sweet and nutty pistachio frangipane cream and topped with fresh apricots. The combination of flavors and textures is the perfect balance of sweet and savory, crispy and creamy, and tangy and fruity.

Ingredients for Apricot Pistachio Frangipane Tart

The ingredients for an Apricot Pistachio Frangipane Tart typically include:

  • 1 tart crust
  • 1 cup almond flour
  • 1/2 cup pistachio flour
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp salt
  • 8-10 fresh apricots, thinly sliced

How to Make Apricot Pistachio Frangipane Tart

Here is a step-by-step guide on how to make an Apricot Pistachio Frangipane Tart:

1. Make the tart crust

Prepare the tart crust according to your preferred recipe or use a store-bought crust. Blind-bake the crust for 10-15 minutes until lightly golden brown. Let the crust cool completely before filling.

2. Make the frangipane cream

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat until well combined. Stir in the vanilla and almond extracts. Add the almond flour, pistachio flour, and salt, and mix until a smooth dough forms.

3. Assemble the tart

Spread the frangipane cream evenly over the cooled tart crust. Arrange the sliced apricots in a circular pattern on top of the cream, pressing them lightly into the filling. Bake the tart in the oven at 350°F for 30-40 minutes, or until the frangipane filling is set and the crust is golden brown.

4. Serve and enjoy

Serve the Apricot Pistachio Frangipane Tart warm or chilled, topped with a dollop of whipped cream or a sprinkle of powdered sugar.

Variations of Apricot Pistachio Frangipane Tart

There are many variations of Apricot Pistachio Frangipane Tart that can be customized to your preference, such as:

  • Substitute the apricots with other seasonal fruits like peaches, plums, or berries.
  • Use a different nut flour, such as hazelnut or walnut, instead of pistachio flour.
  • Add a layer of apricot jam or fruit compote between the frangipane filling and the fruit topping for extra sweetness and flavor.
  • Add a sprinkle of chopped pistachios or almonds on top of the fruit for a crunchy texture contrast.

Conclusion

In conclusion, Apricot Pistachio Frangipane Tart is a delicious and elegant dessert that can be enjoyed all year round. The creamy pistachio frangipane filling and fresh apricot topping make for a delightful combination of flavors and textures that will impress any dessert lover. So gather your ingredients, follow the recipe, and treat yourself to a slice of this heavenly tart!

Apricot pistachio frangipane tart is a classic dessert that is loved by many. The combination of the sweet apricots and the nutty taste of pistachios makes this tart not only delicious but also a bit healthy. Making an apricot pistachio frangipane tart may seem complicated, but with the right techniques and tools, it can be a breeze. Below are valuable tips that will come in handy when making this dessert.

Tip 1: Use fresh apricots

When making an apricot pistachio frangipane tart, it is essential to use fresh apricots. Fresh apricots are juicy, naturally sweet, and have a delicate flavor. They also have a bright color that adds to the overall presentation of the tart. When choosing apricots, look for those that are firm and free of bruises or blemishes. Avoid apricots that are too soft, as they may be overripe and may not hold their shape when baked.

Tip 2: Make the pastry dough from scratch

Making the pastry dough from scratch is an essential step when making an apricot pistachio frangipane tart. While it may be tempting to buy pre-made pie crusts, homemade dough is always better. Homemade dough is more flavorful and has the perfect texture. To make the pastry dough, use quality ingredients like flour, butter, salt, and water.

Tip 3: Blind bake the pastry crust

Blind baking is a technique that involves baking the pastry crust without any filling. Blind baking the pastry crust ensures that it is cooked through and crisp. To blind bake the pastry crust, line it with parchment paper, then fill it with pie weights or dried beans. Bake the crust in a preheated oven for about 15 minutes or until it is lightly golden brown. Remove the weights and parchment paper, then continue baking for about 10 more minutes.

Tip 4: Make the frangipane filling in advance

Frangipane filling is a mixture of ground almonds, sugar, butter, and eggs. Making the frangipane filling in advance can save you time when you start assembling the tart. You can make the frangipane filling a day or two before you plan on making the tart. Store the filling in an airtight container in the refrigerator until you are ready to use it.

Tip 5: Use a food processor to grind the pistachios

Pistachios are a crucial ingredient in an apricot pistachio frangipane tart. To get the perfect texture, it is best to grind the pistachios in a food processor. Grinding the pistachios in a food processor ensures that they are finely ground and evenly distributed throughout the frangipane filling. Be careful not to overgrind them, as they may turn into a paste.

Tip 6: Arrange the apricots neatly

When arranging the apricots on top of the frangipane filling, it is essential to do so neatly. Place the apricot halves cut side down, in a circular pattern on top of the filling. This arrangement ensures that the tart looks presentable and appetizing.

Tip 7: Brush the apricots with apricot jam

To give the apricots a glossy finish, brush them with apricot jam. The apricot jam also adds a layer of sweetness to the tart. Heat the apricot jam in a small saucepan and brush it over the arranged apricots.

Tip 8: Allow the tart to cool before cutting

Once you have baked the apricot pistachio frangipane tart, it is essential to allow it to cool completely before cutting it. Cutting the tart while it's still warm can cause it to crumble and fall apart. You can let the tart cool on a wire rack for about 30 minutes before serving.
Conclusion
Making an apricot pistachio frangipane tart is a fun and rewarding experience. By using the tips outlined above, you can make a delicious and presentable tart that will impress your guests. Remember to use fresh apricots, make the pastry dough from scratch, blind bake the crust, make the frangipane filling in advance, grind the pistachios in a food processor, arrange the apricots neatly, brush the apricots with apricot jam, and allow the tart to cool before cutting.

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