Raymond Blanc’s apricot and almond tart
- August 2022
- Serves 4-6
- 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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- Vegetarian recipes
- 22.4g (10.8g saturated)
- 31.2g (15.1g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
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.
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