Raymond Blanc’s apricot and almond tart

Raymond Blanc’s apricot and almond tart
  • Serves icon Serves 4-6
  • Time icon Hands-on time 30 min, plus 1 hour chilling. Cooking time 35 min

Raymond Blanc shares his recipe for the perfect apricot tart. A crisp pastry shell is filled with delicate almond cream and sweet apricot slices.

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Nutrition: per serving

Calories
370kcals
Fat
22.4g (10.8g saturated)
Protein
7.2g
Carbohydrates
31.2g (15.1g sugars)
Fibre
1.8g
Salt
0.1g
Calories
370kcals
Fat
22.4g (10.8g saturated)
Protein
7.2g
Carbohydrates
31.2g (15.1g sugars)
Fibre
1.8g
Salt
0.1g

Ingredients

  • 1 tbsp caster sugar
  • Squeeze lemon juice
  • 250g apricots, de-stoned and sliced into slim wedges
  • Icing sugar to dust

For the pastry

  • 250g plain flour, plus extra to dust
  • 2 tsp caster sugar
  • 125g unsalted butter, diced, at room temperature
  • 1 medium free-range egg, beaten, plus 1 egg yolk, beaten

For the almond cream

  • 50g unsalted butter, at room temperature
  • 50g caster sugar
  • 50g ground almonds
  • 1 medium free-range egg
  • 20ml eau de vie (optional)

You’ll also need

  • 18cm x 2.5cm tart ring or loose-bottomed tart tin

Method

  1. First make the pastry. In a large bowl, use your fingertips to rub the flour and sugar with the butter and a pinch of salt until it becomes sandy in texture. Make a well in the centre and add the egg and the yolk. Work the flour and butter mixture into the egg, then press together to form a ball. Lightly flour your work surface and knead with the palms of your hands for no more than 30 seconds, then cover and chill for 30 minutes.
  2. Meanwhile, put all the ingredients for the almond cream in a bowl, mix well to combineand set aside. In a separate bowl, mix the caster sugar and lemon juice with the apricots,then allow to macerate for a minimum of 30 minutes.
  3. Heat the oven to 180°C fan/ gas 6 and put a baking sheet on the middle shelf to heat up. Line another baking sheet with baking paper and put the tart ring/tin on top. Divide the pastry into 2 equal pieces (see Don’t Waste It). Roll out the pastry on a floured work surface to 2mm thick, then line the ring/tart tin with the pastry (see Know How. Chill for 1 hour to relax the pastry and prevent shrinkage during cooking.
  4. Once the pastry case is chilled, spread the almond cream onto the bottom, then arrange the apricot slices attractively on top. Carefully slide the baking paper and tart ring/tin onto the hot tray in the oven and bake for 30-35 minutes until the pastry and topping are golden brown.
  5. Remove the tart from the oven and allow to cool for 5 minutes. Run the blade of a knife around the inside of the ring, then lift the ring off or remove the tart from the tin. Put on a cooling rack to cool completely, then transfer to a serving platter. Sprinkle with icing sugar and serve.

delicious. tips

  1. Don’t waste it: This recipe makes enough pastry for 2 pastry cases. Wrap the excess pastry in cling film and store in the freezer for another day.

    Easy swaps: Other stone fruit such as plums, nectarines or peaches work well here.

  2. You can cook the tart up to a day in advance of serving – keep it covered in the fridge and bring it to room temperature before slicing

  3. Tossing fruit with sugar is a process known as maceration, which intensifies the flavour and softens the texture. The sugar draws out the juices to create a syrup. This is especially useful if your fruit is slightly underripe. Professional chefs often use tart rings as they let the pastry base cook on the hot tray, giving a crisp finish. A regular tart tin on a hot tray works well too.

Recipe By

Raymond Blanc OBE

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