Apricot-Marzipan Tart
- 1 cup (140 g) flour
- 1/2 cup (40 g) sliced unblanched almonds
- 1/4 cup (50 g) granulated sugar
- 1/8 teaspoon salt
- 1/2 cup (4 ounces/115 g) unsalted butter, cut into 1/2 inch (1.5-cm) pieces and chilled
- 1 large egg yolk
- 1/2 cup (70 g) flour
- 1/3 cup (70 g) packed light brown sugar
- 3 ounces (85 g) almond paste, crumbled
- 1/4 cup (20 g) sliced unblanched or blanched almonds
- 4 tablespoons (2 ounces/60 g) unsalted butter, cut into 1/2-inch (1.5-cm) pieces and chilled
- 12 to 14 fresh apricots (about 1 1/4 pounds/565 g)
- 1 tablespoon cornstarch
- 1/4 cup (50 g) granulated sugar
- To make the dough, in a food processor fitted with the metal blade, pulse the 1 cup (140 g) flour, 1/2 cup (40 g) sliced almonds, 1/4 cup (50 g) granulated sugar, and the salt until the nuts are finely ground.
- Add the chilled butter pieces and pulse until the mixture resembles coarse meal.
- Add the egg yolk and process until the dough comes together.
- Transfer the dough to a 9-inch (23-cm) tart pan with a removable bottom.
- (Theres no need to wash the bowl of the food processoryoull need it again to make the filling.)
- Using your hands, press the dough as evenly as possible into the bottom and up the sides of the pan.
- Refrigerate the dough-lined tart pan until the dough is firm, at least 1 hour.
- Preheat the oven to 400F (200C).
- Set the tart pan on a baking sheet and prick the dough about a dozen times with a fork.
- Bake the tart shell on the baking sheet until deep golden brown, about 20 minutes.
- If it puffs up during baking, press it down with the back of a metal spatula.
- Let cool while making the filling.
- Decrease the oven temperature to 375F (190C).
- To make the filling, in a food processor fitted with the metal blade, pulse together the 1/2 cup (70 g) flour, brown sugar, almond paste, and 1/4 cup (20 g) sliced almonds until the almond paste is broken into fine pieces.
- Add the 4 tablespoons (2 ounces/60 g) chilled butter and pulse until the butter pieces are about the size of corn kernels.
- Set aside.
- Halve, pit, and cut the apricots into 1/2-inch (1.5-cm) slices.
- In a large bowl, toss the apricots with the cornstarch and 1/4 cup (50 g) sugar.
- Distribute the apricot slices in the tart shell and sprinkle them evenly with the almond mixture.
- Bake until the fruit is bubbling and the topping is golden brown, about 30 minutes.
- Serve the tart warm or at room temperature.
- For RASPBERRY, APRICOT, AND MARZIPAN TART, add 1 cup (5 ounces/135 g) raspberries to the apricots.
- To make PLUM-MARZIPAN TART, substitute plums for the apricots and increase the cornstarch to 1 tablespoon plus 1 teaspoon.
flour, almonds, sugar, salt, unsalted butter, egg yolk, flour, brown sugar, almond paste, almonds, unsalted butter, fresh, cornstarch, sugar
Taken from www.epicurious.com/recipes/food/views/apricot-marzipan-tart-379558 (may not work)