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Apricot-Almond (Frangipane) Tart
vegetarian
$0.76 per serving
1 likes
Ready in 45 minutes
12
vegetarian,lacto ovo vegetarian
dessert
Spoonacular Score: 37%
My notes:
Apricot-Almond (Frangipane) Tart takes approximately 45 minutes from beginning to end. This lacto ovo vegetarian recipe serves 12 and costs 76 cents per serving. One portion of this dish contains approximately 5g of protein, 17g of fat, and a total of 288 calories. Head to the store and pick up ground blanched almonds, vanillan extract, apricots, and a few other things to make it today. 1 person were glad they tried this recipe. Not a lot of people really liked this dessert. It is brought to you by Foodista. With a spoonacular score of 22%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Gluten-Free Apricot Almond Frangipane Tart {, Apricot & pistachio frangipane tart, and Prune, Cherry, and Apricot Frangipane Tart.
Tart works really well with Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Mission Mountain Winery Cocoa Vin Port. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.
NV Mission Mountain Winery Cocoa Vin Port
An amazing after dinner aperitif. Rich chocolatey aroma with chocolate covered cherry flavor. Also great on top of vanilla ice cream.
» Get this wine on Amazon.com
Ingredients
0.16 tsps
0.16 tsps
vanilla extract
0.08 tsps
0.08 tsps
almond extract
63.79 g
2.25 oz
whole wheat pastry flour
77.96 g
2.75 oz
powdered sugar
8.11 Tbsps
8.11 Tbsps
unsalted butter
83.33 g
0.67 c
ground blanched almonds
4.06 Tbsps
4.06 Tbsps
unsalted butter
0.08 tsps
0.08 tsps
vanilla extract
0.16 tsps
0.16 tsps
vanilla extract
0.08 tsps
0.08 tsps
almond extract
63.79 g
2.25 oz
whole wheat pastry flour
77.96 g
2.75 oz
powdered sugar
8.11 Tbsps
8.11 Tbsps
unsalted butter
83.33 g
0.67 c
ground blanched almonds
4.06 Tbsps
4.06 Tbsps
unsalted butter
0.08 tsps
0.08 tsps
vanilla extract
Equipment
Instructions
Prepare the pastry: In a small bowl, combine the egg yolk, cream, vanilla and almond extracts. In the work bowl of a food processor combine flours, powdered sugar and salt. Scatter the chilled butter over the top of the flour mixture and pulse until the mixture resembles coarse meal, about 20 1-second pulses. With the machine running add in the egg mixture. Process until the dough comes together into a ball. Turn the dough out onto a large sheet of plastic wrap. Wrap up the dough and shape into a 6-inch disk. Refrigerate until well-chilled, at least an hour or up to 48 hours ahead of time.
After the dough is chilled. Remove from the refrigerator and place the dough between 2 sheets of plastic wrap or parchment paper and roll out into a 13-inch circle (or if your tart pan is only 9 inches, roll out into an 11-inch circle). Peel the top sheet of the plastic or parchment off the dough and carefully transfer to the tart pan, peel the second piece of plastic or parchment off the dough and fit the dough into the pan (if you are finding the dough too soft to work with, transfer the dough and pan into the freezer for a couple minutes and it should firm back up). Roll your rolling pin across the the top of the tart pan to trim the dough even with the edge of the pan, use the scraps to repair any tears, and/or reinforce any thin spots. Place the tart shell in the refrigerator while preparing the filling. Preheat the oven to 400 f.
Make the filling: Combine ground almonds, butter, 1/3 c. sugar, and salt in a mixing bowl. Using an electric mixer beat until combined and fluffy. Add egg, vanilla and almond extracts, beat well until combined. Add the 1 T. flour, beat until combined. Remove the tart shell from the refrigerator and scrape the filling into the shell, spread evenly over the bottom. Arrange the apricots over the filling, pressing the fruit lightly into the filling. Sprinkle the top of the fruit with the remaining 2 t. sugar. Bake the tart 35-40 minutes, until the filling is set and puffed and golden around the edges. Cool completely before serving.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $0.76
Ingredient
1 large egg yolk
1 tablespoon heavy cream
½ teaspoons vanilla extract
¼ teaspoons almond extract
3 ounces flour
2.25 ounces whole wheat pastry flour
2.75 ounces powdered sugar
8 tablespoons unsalted butter
⅔ cups ground blanched almonds
4 tablespoons unsalted butter
⅓ cups sugar
1 large egg
¼ teaspoons vanilla extract
1 tablespoon flour
2 pounds apricots
Price$0.23
$0.08
$0.16
$0.19
$0.11
$0.16
$0.25
$0.97
$1.96
$0.49
$0.09
$0.27
$0.08
$0.01
$4.01
$9.06
Nutritional Information
Quickview
287 Calories
4g Protein
16g Total Fat
31g Carbs
3% Health Score
Limit These
Calories
287k
Fat
16g
Saturated Fat
8g
Carbohydrates
31g
Sugar
19g
Cholesterol
62mg
Sodium
83mg
Get Enough Of These
Protein
4g
Vitamin A
1873IU
Manganese
0.46mg
Vitamin E
2mg
Selenium
8µg
Fiber
2g
Phosphorus
96mg
Vitamin B2
0.16mg
Vitamin C
7mg
Magnesium
36mg
Vitamin B1
0.13mg
Copper
0.17mg
Potassium
281mg
Folate
31µg
Vitamin B3
1mg
Iron
1mg
Zinc
0.65mg
Vitamin B6
0.09mg
Vitamin B5
0.39mg
Calcium
37mg
Vitamin K
3µg
Vitamin D
0.39µg
Vitamin B12
0.09µg
covered percent of daily need
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