![]() ![]() It has an earthy soft depth to it that tastes nothing like caraway seeds. But rye flour by itself tends to be nutty, and almost malty flavored, with touches of caramel and butterscotch. Often rye bread is flavored with caraway seeds. This tart uses rye flour which is a dark flour that is often associated with pumpernickel and heavy rye bread. If you want to experiment, or don’t have almond flour or meal, try grinding 1 1/2 cups of almonds, or other nuts, in a food processor until they are powder, and use that in place of the almond flour or meal. Feel free to use either flour or meal, though the meal has the almond skins on it and result in a slightly more bitter filling which adds an interest dimension to the filling. You can make it by grinding whole almonds in a food processor, but I find it much easier to use almond meal or almond flour instead. You can make it with different nuts, like walnuts, pistachios or pecans, though the traditional nut used is almonds. I love it as a base in tarts and galettes like my plum galette with frangipane filling and my mead poached pear galette with frangipane filling. What is frangipane?įrangipane is a sweet almond custard filling. There’s no need to clean it! Spread the filling over the cooled tart crust, then cut the apricots in half and slice them. While the dough is cooling, make the frangipane filling by combining almond flour, sugar, salt, butter, vanilla, almond extract, an egg, and some rye whisky in the same bowl you used to make the tart dough. Press the dough into the tart pan, then freeze the dough for 20 minutes while you preheat the oven. Mix an egg with some water and drizzle it in, until a dough forms. Then mix until the butter is broken down and the mixture looks like sandy pebbles. Start by combining rye flour, powdered sugar, salt and butter into the bowl of a stand mixer. Instead, the crust is made almost like a shortbread, pressed into the tart pan, eliminating the need to roll out the dough. This easy-to-make tart doesn’t require you to roll out a dough. The result is this beautiful, sophisticated apricot tart with frangipane filling and rye crust. So, when I ran into some perfectly ripe apricots in the store, I knew I had to make something new with them. But apricots have their own homey appeal, and I always grab some when they show up at the store to make my apricot yeast bread, the apricot blueberry coffee cake or my apricot and berry cobbler. Though my obsession with stone fruit on this blog is fairly obvious with various recipes like cherry slab pies, peach and prosecco cobblers, and plum crisps, somehow apricots always feel overlooked. When everything has cooled down, remove the pears and drain on kitchen paper.This easier-than-it-looks apricot tart is made with fresh apricots, fragrant almond frangipane and a nutty, malty rye crust. Remove from the heat and leave to cool in their cooking liquid. Test the pears with a sharp knife, if it slides through the pears easily they are done. Cover the top with a cartouche fashioned from grease proof paper and place a lid slightly ajar on top. ![]() Bring to the boil again and then reduce to a simmer. Add the pears, lemon juice, lemon peel, sugar and vanilla bean. Heat the water in a large heavy based saucepan until boiling. I like to keep the stalks intact if they have them. Peel the pears and cut in half, use a melon baller to remove the core. Pat down into a thick disk, cover in cling film and leave in the fridge for at least 30 – 40 minutes. I like it as ‘short’ as possible so don’t worry if it is a little crumbly and hard to handle. Add just enough egg and water to bring the mixture together into a ball. Cut the cold butter into cubes and rub into the flour to form ‘breadcrumbs’. In a Large bowl, sift the flour in and add the sugar and a pinch of salt. ![]() For the apricot glaze at the end, simply heat a little apricot jam in a pot, pour through a sieve and brush with the tart all over with the glaze. Use nice firm pears like conference which will hold together well after being poached and then baked in an oven. I like to lace my frangipane with a good slosh of Kirsch, which brings out the subtle flavours of the pears and over all gives the tart more kick. This is a totally classic, beautiful tart to make, the key is to make the pastry as short as possible so it melts in the mouth. ![]()
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