Apricot and Almond Frangipane Tart with Pistachios
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This almond frangipane and apricot tart is an amazing way to celebrate the apricot as a summer fruit. It tastes so fresh and rich at the same time as it has the perfect combination of textures and flavors.
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The crust is crunchy, the frangipane almond cream is easy to make yet so delicious, and the apricots add the freshness and acidity to make the tart perfect. I added some pistachio paste to the frangipane but it is optional.
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You can make this tart ideally using fresh apricots, but if they are not available for any reason, you can use canned apricots or even peaches following the same recipe, if it is the case, make sure to watch the video and follow the instructions to get the perfect results.
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Apricot and Almond Tart with Pistachios Video Recipe
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Apricot and Almond Tart with Pistachios
Ingredients
Sugar Crust Pastry
- 100 gr All-Purpose Flour (Sifted) 3/4 cup
- 1/4 tsp Salt
- 60 gr Unsalted Butter 1/4 cup
- 40 gr Icing Sugar 1/3 cup
- 8 gr Almond Meal 1.5 tbsp
- 1 small Egg About 20g
Frangipane
- 50 gr Butter 3.5 tbsp
- 50 gr Sugar 1/2 cup
- 50 gr Almond Meal 1.2 cup
- 50 gr All-Purpose Flour 1/3 cup
- 1 Small Egg
- 25 gr Pistachio Paste (Optional) 2 tbsp
Fruits and Garnish
- 12 Fresh Apricots
- 2 tbsp Apricot Jam
- Icing Sugar