APRICOT-HAZELNUT FRANGIPANE TART

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Apricot-Hazelnut Frangipane Tart image

Spiced poached apricots top this beautiful tart, but they would be equally delightful spooned over a bowl of vanilla ice cream. Martha made this recipe on Martha Bakes episode 605.

Provided by @MakeItYours

Number Of Ingredients 20

1 bottle (750 ml) white wine, such as Pinot Grigio
1/4 cup sugar
1 vanilla bean, split and scraped
1 cinnamon stick
10 to 12 apricots (about 2 pounds), halved and pitted
FOR THE FRANGIPANE
2/3 cup blanched hazelnuts, toasted
1/2 cup sugar
6 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 large egg
1 tablespoon hazelnut liqueur (such as Frangelico)
3/4 teaspoon salt
1/2 teaspoon pure vanilla extract
FOR THE TART SHELL
1 12-by-16-inch sheet puff pastry, thawed
1 large egg, lightly beaten
1 tablespoon heavy cream
DIRECTIONS
Make the poached apricots:

Steps:

  • tablespoons unsalted butter, softened
  • 3 cup almond paste
  • 2 cup sugar
  • large eggs
  • Lucerne Eggs Large Brown Grade AA
  • pkg For $3.00 thru 05/31
  • 3 cup cake flour, (not self-rising)

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