Apricot Frangipane Tart
Thin, crisp and buttery pastry crust filled with layers of almond frangipane and sweet apricot preserves, finished with a lattice crust on top.
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Ingredients
Crust
- 1 recipe All Butter Pie Dough
Frangipane
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 ½ tsp almond extract
- 1 tsp vanilla extract
- 1 cup almond flour (or very finely ground almonds)
- ½ cup all-purpose flour, fluffed, spooned and leveled
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Other
- 1 cup good quality apricot preserves (13-oz jar)
- 1 egg white
- 1 tbsp granulated sugar
Instructions
Crust
- Prepare one recipe Pie Dough, as instructed.
- Wrap the dough in plastic wrap and refrigerate for 20-30 minutes, until ready to assemble the tart.
Frangipane
- With an electric mixer (stand or hand held), beat the softened butter with the sugar for several minutes, until light and fluffy. Scrape down the bowl and beat in the eggs, almond extract and vanilla extract; the mixture will be lumpy.
- Add the almond flour, all purpose flour and salt. Beat for several minutes until thick and smooth.
Assembly
- Prepare a 9-inch tart pan with a removable bottom by spraying the pan with non-stick baking spray. As the tart bakes, some of the apricot preserves will bubble up against the edges of the pan and become sticky around the side of the crust, so the spray will help to ensure easy release.
- Work with half the dough at a time, keeping the other half refrigerated until needed. On a lightly floured surface, roll out half the dough very thinly, to about 1/8 inch thick, using more flour on top and under the dough to keep it from sticking. Fit the dough into the pan without stretching it, pressing it gently against the bottom and up the sides of the pan, making sure the dough hangs over the edges of the pan by at least 1/2 inch.
- Spread the frangipane evenly over the bottom crust, then spread the apricot jam over the frangipane.
- Roll out the other half of the dough very thinly, to about 1/8 inch thick. Cut into strips, then arrange the strips in a lattice pattern over the filling. If needed, gather up the extra dough scraps and re-roll them to make enough lattice strips.
- To trim the edges, simply use your fingers to press the dough straight down around the edges against the pan. The edge of the pan will cut the dough cleanly, and the top and bottom crust will seal together.
- Lightly brush the egg white over the lattice crust, then sprinkle with the 1 tablespoon granulated sugar. Freeze the tart while you preheat the oven.
Bake
- Preheat the oven to 375 F, with a rack positioned in the lower third of the oven.
- Set the tart directly on a baking sheet to catch any drips of butter or jam. Bake the tart on the lower oven rack for about 45-50 minutes, until the top crust is golden brown and crisp.
- Cool the tart in the pan for 20-30 minutes, then carefully remove the sides of the pan, but keep the tart on the base of the pan. Set the tart on a cooling rack and cool for several hours before serving.
Notes
Cool the tart completely, then store leftovers in an airtight container at room temperature for up to 2 days.
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