Ripe, juicy summer berries and stone fruit baked into nutty almond cream-filled tart shell, for an irresistible Berry Apricot Frangipane Tart.
Stone Fruits
Peaches, plums, cherries, apricots and the like are perfectly ripe for the picking at this time of year. We are on stone fruit overload and not complaining.
Cherries are a definite fave and I always overdo it and in some instances have eaten myself sick with cherries. I am dangerously attracted to their jewel-tone and crisp, bitter-sweet bite. They bake up beautifully in tarts and are simply irresistible, swirled into ice cream.
But, I digress... today is all about the juicy, fiery orange apricot and a few berries.
Homemade Tart Shells
I share lots of tips and tricks throughout the blog for making professional-looking tart shells.
Start with fresh, quality ingredients - I like European-style butter, marcona almonds, and free-run eggs. Keep it cool - when rolling, molding and before baking - to help the dough keep its shape.
If filling your shells with a no-bake filling, check my post here for easy, delish tips for keeping your crust crisp.
Frangipane
Four ingredients to fabulosity - butter, sugar, eggs, almonds (or pistachio) - top with fruit and nuts, or not and bake to deliciously, fluffy, toasted perfection.
I like to use almonds with some of the skin on, for added specks in the finished cream. A touch of almond liqueur always adds a nice touch, as well!
Must-Have Pastry Tools
For my best tarts, I like to use the following pastry tools:
- Stand Mixer - I am really loving my powder pink Ankarsrum Assistent
- Perforated sheet pan - no having to prick the pastry base with these babies. They allow heat/air-flow to bake up your pastry perfectly.
- Silpain silicone mat - again, airflow and a nice pattern on your pastry crust.
- Perforated tart molds - as above, heat/air flow and that polka-dotty pattern. Plus, less to clean. 😉
- Rolling pin - I prefer working with a wooden rolling pin, but I like using this one with the guides to produce evenly rolled dough.
- Small, sharp knife - for cutting strips and cleaning up the edges after molding. I sometimes use a pizza cutter or when I want to be fancy and efficient, a pastry wheel.
Disclaimer: The above list, and some some sections throughout this post, contain affiliate links. Purchasing through these links may result in a small commission to I Sugar Coat It.
Glazin' or Jammin'
Once baked and while still warm, use a pastry brush to apply a thin layer of apricot glaze or jam to give your Berry Apricot Frangipane tarts bakery-status shine.
I don't have a photo showing the cut of the apricot-blueberry tart, as it went to a neighbour.
All that is left to do is ENJOY!!
Ingredients
For the tart pastry:
- 150 grams unsalted butter
- 95 grams confectioners' sugar
- 30 grams ground marcona almonds
- 1 gram sea salt
- 1 vanilla bean scraped
- 58 grams egg 1 egg (large or extra-large depending where you are)
- 2-4 grams amaretto optional
- 250 grams all-purpose flour
For the filling:
- 125 grams unsalted butter room temperature
- 125 grams granulated sugar
- 125 grams freshly almonds
- 25 grams all-purpose flour
- 2 large eggs
- 29 grams rum optional
- fresh apricot and berries as needed
- apricot glaze or jam optional
Instructions
Make the tart pastry:
- Place the butter, sugar, ground almonds, salt and vanilla in the bowl of a mixer and beat until well combined. Add the eggs, one at a time, while beating and incorporate fully. Scrape the bowl, if needed, between additions. Add the flour and beat until smooth.
- Transfer the dough to a clean surface and shape into two discs. Wrap in plastic wrap and refrigerate for a few hours, or overnight.
- Remove from refrigerator when ready to use, roll out between two sheets of parchment, or a silicone mats, to your desired thickness. I like a slightly thicker tart shell for that added texture contrast, but also like them thinner depending on the filling.
- Press the tart mold into the rolled dough to cut the base. Take a pizza or pastry roller or knife to cut strips to wrap around the edges. Use a knife to trim away the edges. Transfer the shells to the refrigerator for an hour to chill.If you don't use tart rings, cut your rolled dough slightly bigger than your baking tin and press into the tin, tuck in the corners and trim the edges, as needed. Use a fork to prick holes in the dough, then chill, as above.
- Once chilled, prebake/blind bake the shells for 15-20 minutes at 375ºF. Allow to cool before filling. If using a regular tin, you may need to add pie weights for the first 5-7 minutes of baking. These aren't required if using the type of mold I used here. Also, if your pastry is properly chilled, you shouldn't need weights.
Whip up the filling:
- Add the butter and sugar to a mixer bowl and beat until pale and fluffy. Add the ground almonds and flour continue mixing until combined. Crack the eggs into a small bowl and add one at a time to the almond mixture, mixing well between each addition, followed by the rum, if using. Continue mixing to a light consistency. If not using straight away, transfer to an airtight container and refrigerate for up to a week.
Assemble and bake:
- Heat oven to 375ºF/190ºF.
- Line a perforated sheet pan with a silpain mat mat and arrange the cooled pre-baked tart shells, still in their ring/molds, on the mat.
- Wash and dry the fruits. Pit the apricot and cut in half, then quarters. The berries are left whole.
- Pipe or spoon the filling into the shells and use an offset/angled spatula to smooth out the filling. Lightly press the fruits into the filling and bake for 25-35 minutes, or until the tops appear golden brown.
- Remove from the oven and place on a cooling rack. Let cool slightly and lightly brush with apricot glaze or jam, if using. Cool completely before serving.
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