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Apricot-Almond (Frangipane) Tart

 
One serving costs about $0.73

$0.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:19%

Spoonacular Score: 19%

 

Apricot-Almond (Frangipane) Tart takes approximately approximately 45 minutes from beginning to end. This recipe serves 12. For 73 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This dessert has 283 calories, 5g of protein, and 16g of fat per serving. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. If you have salt, almond extract, almond extract, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is rather bad. Gluten-Free Apricot Almond Frangipane Tart {#ProgressiveEats}, Prune, Cherry, and Apricot Frangipane Tart, and Almond and Chocolate Frangipane Tart are very similar to this recipe.

Tart works really well with Cream Sherry, Moscato d'Asti, and 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. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 large
1 large egg yolk
egg yolk
1 Tbsp
1 Tbsp heavy cream
heavy cream
0.16 tsps
0.16 tsps vanilla extract
vanilla extract
0 tsps
0 tsps almond extract
almond extract
3 oz
3 oz flour
flour
2.25 oz
2.25 oz whole wheat pastry flour
whole wheat pastry flour
2.75 oz
2.75 oz powdered sugar
powdered sugar
0.08 tsps
0.08 tsps salt
salt
8 Tbsps
8 Tbsps unsalted butter
unsalted butter
0.67 cups
0.67 cups ground almonds
ground almonds
4 Tbsps
4 Tbsps unsalted butter
unsalted butter
0.33 cups
0.33 cups sugar
sugar
0.04 tsps
0.04 tsps salt
salt
1 large
1 large egg
egg
0.08 tsps
0.08 tsps vanilla extract
vanilla extract
0 Tbsps
0 Tbsps flour
flour
2 lb
2 lb apricots
apricots
1 large egg yolk
1 large
egg yolk
1 Tbsp heavy cream
1 Tbsp
heavy cream
0.16 tsps vanilla extract
0.16 tsps
vanilla extract
0 tsps almond extract
0 tsps
almond extract
3 oz flour
3 oz
flour
2.25 oz whole wheat pastry flour
2.25 oz
whole wheat pastry flour
2.75 oz powdered sugar
2.75 oz
powdered sugar
0.08 tsps salt
0.08 tsps
salt
8 Tbsps unsalted butter
8 Tbsps
unsalted butter
0.67 cups ground almonds
0.67 cups
ground almonds
4 Tbsps unsalted butter
4 Tbsps
unsalted butter
0.33 cups sugar
0.33 cups
sugar
0.04 tsps salt
0.04 tsps
salt
1 large egg
1 large
egg
0.08 tsps vanilla extract
0.08 tsps
vanilla extract
0 Tbsps flour
0 Tbsps
flour
2 lb apricots
2 lb
apricots

Equipment

baking paper
baking paper
hand mixer
hand mixer
food processor
food processor
plastic wrap
plastic wrap
mixing bowl
mixing bowl
rolling pin
rolling pin
tart form
tart form
oven
oven
frying pan
frying pan
baking paper
baking paper
hand mixer
hand mixer
food processor
food processor
plastic wrap
plastic wrap
mixing bowl
mixing bowl
rolling pin
rolling pin
tart form
tart form
oven
oven
frying pan
frying pan


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: $0.72
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 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
$1.49
$0.49
$0.09
$0.31
$0.08
$0.01
$4.01
$8.63

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You can make your own almond flour/meal by grinding whole almonds or blanched almonds in a food processor. Just be careful not to grind them too long or you'll end up with almond butter (though worse things have happened!).

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
282 Calories
4g Protein
16g Total Fat
31g Carbs
2% Health Score
Limit These
Calories
282
14%

Fat
16g
25%

  Saturated Fat
8g
51%

Carbohydrates
31g
11%

  Sugar
19g
21%

Cholesterol
65mg
22%

Sodium
83mg
4%

Get Enough Of These
Protein
4g
10%

Vitamin A
1875IU
38%

Manganese
0.33mg
17%

Selenium
8µg
12%

Fiber
2g
12%

Vitamin C
7mg
9%

Vitamin B1
0.12mg
8%

Vitamin E
1mg
8%

Folate
28µg
7%

Vitamin B2
0.12mg
7%

Potassium
236mg
7%

Iron
1mg
7%

Phosphorus
63mg
6%

Vitamin B3
1mg
6%

Copper
0.1mg
5%

Magnesium
17mg
4%

Vitamin B6
0.08mg
4%

Vitamin B5
0.38mg
4%

Vitamin K
3µg
4%

Calcium
34mg
3%

Zinc
0.45mg
3%

Vitamin D
0.39µg
3%

Vitamin B12
0.1µg
2%

covered percent of daily need

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