There’s a posh little French bakery in town that makes the most wonderful pastries. I used to work right beside their shop and I found myself in there more often than I would like to admit. They have all sorts of tarts, danishes and of course macarons. One morning, I was hoping for a danish or muffin of some sort and all they had left was a petite square pastry sprinkled in almonds with a plump, orange apricot in the middle. It was love at first bite. Now, it goes without saying, that buying these little pasties can be quite pricey, so I decided I needed to make something like it at home. I’ve had this idea sidelined for awhile, but was instantly reunited with it when I recently bought a cute rectangle tart pan.
I couldn’t think of a better dessert for the inaugural bake than this almond apricot tart. The pastry I used is Pâte Sucrée, which has a cookie-like texture and is sweeter than a standard pie pastry. The recipe for dough provided yields more than what is necessary for this recipe (if using the same pan I used). The dough freezes remarkably well and you can keep it for up to 3 months in the freezer. The filling is known as Frangipane. It’s a sweet almond custard mixed with an almond cream composed of almonds, icing sugar, butter and eggs. Finally, to top things off, I placed plump apricot halves down the center of the tart and sprinkled with more almonds.
Whether it be breakfast or dessert, this tart is the main attraction. I’m an adult and I make my own rules and I totally ate two slices for supper the other night. Best decision I made all day!