Apricot & Almond Tart

Before starting this Apricot and Almond Tart recipe, organise the necessary ingredients for the hazelnut rich shortcrust pastry.

Place in the stand mixer and work to obtain an intimate mixing of the ingredients for the base not to emulsify, which would make the base more difficult to work later in the recipe.

When the butter, ground hazelnuts and icing sugar are combined, stop the stand mixer. Add the egg yolks.

Resume mixing on low speed, without working the preparation too much.

Stop the mixer and remove the pastry from the flat beater.

Mix the flour and baking powder, then sift over the preparation.

It is essential to sift the flour and baking powder together.

Resume mixing on low speed to avoid flour spatter.

Stop the food mixer when combined.

... and transfer the pastry onto a baking sheet lined with cling film.

Cover with cling film...

... and flatten evenly. Refrigerate to obtain a firm consistency which will be easier to work with a rolling pin.
I recommend making this rich shortcrust pastry the day before.

For the pastry case: Roll out the hazelnut rich shortcrust pastry to a thickness of about 3mm.

Wrap the pastry around the rolling pin...

... then gently lay it on a tart ring (Ø 28cm), placed on top of a Silpat mat.

Line the tart ring with the pastry...

... making sure the sides are perfectly lined.

Slide the rolling pin long the tart ring to remove the pastry excess. Reserve in the fridge.

For the almond cream: Make sure you have organised all the necessary ingredients.

Place the sugar and softened butter into the stand mixer recipient.

Beat vigorously for about 2-3 minutes.

Add the almond powder...

... then the eggs, one by one.

Beat for a few minutes.

Add the whipping cream, while beating at low speed...

... and the flour. Increase the speed until homogeneous.

Reserve in the fridge. The almond cream can be prepared the day before.

Fill a piping bag with almond cream.

Pipe the cream at the bottom of the pastry case, forming a spiral. Start from the edge then work your way towards the centre.

The use of a nozzle is not necessary.

Cut the apricots in half...

... and gently remove the pits.

Arrange the apricots into a tight row on top of the cream.

Repeat this operation until the cream is completely covered with apricots.

Cook in a fan-assisted at 180°C (gas 4)...

... until the surface is golden. This should take approximately 35 or 40 minutes.

When cooked, remove from the oven and leave to cool.

Lift the tart with two cranked spatulas...

... and transfer to a serving plate.

Melt some clear glaze with a tablespoon of water over low heat, then glaze the surface of the tart.

Remove the ring gently. If necessary, slide the blade of a knife between the tart and the ring to facilitate the operation. Release the tart from the ring while it is still warm. Leave to cool.

Decorate the surface with a few hazelnut crumbs.