#Pear and apricot frangipane tart free

Store this tart in the refrigerator, in an airtight container, for 1 to 2 days. Bake as directed but keep an eye out on bake time, as some fruit cook faster than others. Yes! Play around with this recipe by subbing out a pitted and sliced stone fruit like peaches, nectarines, plums or cherries.

So you may need to increase the bake time by 5 to 10 minutes. You only need about 1-inch of dough all the way around the sides of the pan.īecause a springform pan has taller sides, heat won’t reach the center of the filling as easily. Just don’t press the crust dough all the way on the spring form pan.

And if you don’t have a tart pan, you can also use a 9-inch or 10-inch springform pan, the kind that you make a cheesecake in. However, if you don’t have a tart pan this size, you can totally make this in a 9-inch or 10-inch round tart pan with a removable bottom. The dough for the recipe might not be enough to fill the bottom and sides of a slightly larger quarter sheet pan. I don’t recommend using a quarter sheet pan, as the crust dough just barely fits the 8 x 12 pan. It is slightly smaller than a quarter sheet pan. I made this tart in a rectangular tart pan that is 8 by 12 inches. But if you don’t have rye flour, or don’t feel like buying it, you can easily swap out the same amount of all-purpose flour or whole wheat flour in its place and still have a delightful dessert. And the rye flour in this tart crust adds a great dimension and flavor to the dessert. I use rye flour in my homemade soft rye pretzels, my rye brownies with caramel and my salted double rye chocolate cookies. It has an earthy soft depth to it that tastes nothing like caraway seeds. But rye flour by itself tends to be nutty, and almost malty flavored, with touches of caramel and butterscotch. Often rye bread is flavored with caraway seeds. This tart uses rye flour which is a dark flour that is often associated with pumpernickel and heavy rye bread. If you want to experiment, or don’t have almond flour or meal, try grinding 1 1/2 cups of almonds, or other nuts, in a food processor until they are powder, and use that in place of the almond flour or meal.

#Pear and apricot frangipane tart free

Feel free to use either flour or meal, though the meal has the almond skins on it and result in a slightly more bitter filling which adds an interest dimension to the filling. You can make it by grinding whole almonds in a food processor, but I find it much easier to use almond meal or almond flour instead. You can make it with different nuts, like walnuts, pistachios or pecans, though the traditional nut used is almonds. I love it as a base in tarts and galettes like my plum galette with frangipane filling and my mead poached pear galette with frangipane filling. What is frangipane?įrangipane is a sweet almond custard filling. There’s no need to clean it! Spread the filling over the cooled tart crust, then cut the apricots in half and slice them. While the dough is cooling, make the frangipane filling by combining almond flour, sugar, salt, butter, vanilla, almond extract, an egg, and some rye whisky in the same bowl you used to make the tart dough. Press the dough into the tart pan, then freeze the dough for 20 minutes while you preheat the oven. Mix an egg with some water and drizzle it in, until a dough forms. Then mix until the butter is broken down and the mixture looks like sandy pebbles. Start by combining rye flour, powdered sugar, salt and butter into the bowl of a stand mixer. Instead, the crust is made almost like a shortbread, pressed into the tart pan, eliminating the need to roll out the dough. This easy-to-make tart doesn’t require you to roll out a dough. The result is this beautiful, sophisticated apricot tart with frangipane filling and rye crust. So, when I ran into some perfectly ripe apricots in the store, I knew I had to make something new with them. But apricots have their own homey appeal, and I always grab some when they show up at the store to make my apricot yeast bread, the apricot blueberry coffee cake or my apricot and berry cobbler. Though my obsession with stone fruit on this blog is fairly obvious with various recipes like cherry slab pies, peach and prosecco cobblers, and plum crisps, somehow apricots always feel overlooked. This easier-than-it-looks apricot tart is made with fresh apricots, fragrant almond frangipane and a nutty, malty rye crust.