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Apricot-Almond (Frangipane) Tart

 
One serving costs about $0.76

$0.76 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:37%

Spoonacular Score: 37%

 

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

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
0.08 tsps
0.08 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
8.11 Tbsps
8.11 Tbsps unsalted butter
unsalted butter
0.67 c
0.67 c ground blanched almonds
ground blanched almonds
4.06 Tbsps
4.06 Tbsps unsalted butter
unsalted butter
0.33 c
0.33 c 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
1 Tbsp
1 Tbsp 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
0.08 tsps almond extract
0.08 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
8.11 Tbsps unsalted butter
8.11 Tbsps
unsalted butter
0.67 c ground blanched almonds
0.67 c
ground blanched almonds
4.06 Tbsps unsalted butter
4.06 Tbsps
unsalted butter
0.33 c sugar
0.33 c
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
1 Tbsp flour
1 Tbsp
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
oven
oven
tart form
tart form
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
oven
oven
tart form
tart form
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: $0.76
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
14%

Fat
16g
26%

  Saturated Fat
8g
51%

Carbohydrates
31g
11%

  Sugar
19g
22%

Cholesterol
62mg
21%

Sodium
83mg
4%

Get Enough Of These
Protein
4g
10%

Vitamin A
1873IU
37%

Manganese
0.46mg
23%

Vitamin E
2mg
19%

Selenium
8µg
12%

Fiber
2g
12%

Phosphorus
96mg
10%

Vitamin B2
0.16mg
10%

Vitamin C
7mg
9%

Magnesium
36mg
9%

Vitamin B1
0.13mg
9%

Copper
0.17mg
9%

Potassium
281mg
8%

Folate
31µg
8%

Vitamin B3
1mg
7%

Iron
1mg
7%

Zinc
0.65mg
4%

Vitamin B6
0.09mg
4%

Vitamin B5
0.39mg
4%

Calcium
37mg
4%

Vitamin K
3µg
4%

Vitamin D
0.39µg
3%

Vitamin B12
0.09µg
2%

covered percent of daily need

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