Apricot frangipane tart

Last year I did a rhubarb frangipane tart that I couldn’t keep in stock, and it is also my top keyword and page on this site.  This year, I’m doing an apricot frangipane tart and it is selling equally well.  Y'all go crazy for your frangipane.

(Quirky side note into my psyche:  I hate saying the word “frangipane”.  It makes my skin crawl to hear it.  It’s just such an inelegant word.  Even pronouncing it all hoity-toity Frenchy doesn’t help it.  Good thing it is DELICIOUS!)

Apricot Frangipane Tart

Apricot Frangipane *shiver* Tart
makes two rectangular tarts

Apricot Compote
1 lb 8 oz pitted and diced apricots
1/2 cup sugar
1/2 cup Lillet blanc (or a sweet white wine)
2 tbsp quality honey (I’m using wildflower here)
Zest of 1 orange
Zest of 1 lemon

Combine all in a saucepan and bring to a simmer.  Cook over medium low heat, stirring often to avoid scorching, until the compote is reduced and thickened to a jam-like consistency.

Frangipane
15 oz almond paste
3 oz sugar
7 oz butter, soft
1-1/4 cup eggs
1 tsp vanilla
1-1/2 oz flour

In a mixing bowl with a paddle, beat the almond paste and sugar together.  Gradually add the butter and beat until the mixture is creamed.  Slowly add the eggs.  Beat in the vanilla and flour.

Assembly
4 apricots, pitted and cut into eight wedges
Smooth apricot jam

Line two rectangular tart pans with your favorite tart dough.  Blind bake and egg wash the crust.  Spread an appetizing layer of compote in the tart shells.  Pipe or spread the frangipane over the compote and smooth.  Arrange two lines of apricot wedges along the tart, so you get eight servings per tart.  Bake the tart at 325º-350º until the frangipane is golden, puffed and set.  Remove from the oven and let cool for a bit.  Warm apricot jam in a saucepan until melted and then brush the tops of the still-warm tarts with the jam.  Cool completely.

The tarts will be easier to cut after thoroughly chilled in the fridge, but serve them room temp or warmed.  If your apricot jam isn’t smooth, then before making the tarts, bring the jam to a boil, lower to a simmer and let reduce for a bit.  Then purée with a hand blender and strain, cool and chill, and you have apricot glaze (that tastes better than that nasty apricot glaze at bakeries).

“Hey!  What’s that ice cream I see in that picture?”

Oh, well that’s a Lillet blanc thyme ice cream I’m serving the tart with at the restaurant.  It's very elegant.  Stay tuned and I might give you that recipe too....