ALMOND AND APRICOT TART
Almond Peach and Apricot Tart
You may have noticed…I have been putting up a lot of recipes based on the Dried Apricot Preserves. Its just that I am down to two kids at home and I have so much of the stuff, I need it out of the fridge…to make room for new future creations. No one is complaining mind you and personally I cannot ever go past the combo of Apricot and Almonds, added peaches because I saw they looked so wonderful and were new season, and as you know, I am pretty big on tarts! Putting them all together was always going to happen…but now who is going to eat it? (I am not willing to adopt, but pick ups are acceptable. BYO takeaway containers?)
Mind you as a breakfast it isn’t all bad. There’s fruit, almonds, eggs…its practically an omelette!
NEED:
Pastry;
75g blanched almonds, toasted and cooled
40g sugar
230g flour
Pinch sea salt
60g cold unsalted butter, cubed
1 large egg yolk
1 tsp Heilala vanilla extract
1/2 tp almond extract
15-25g ice cold water
Filling;
600g firm-ripe peaches, halved, pitted, and each half cut into three
1 tbsp Amaretto
60g + 2 tbsp sugar
1 large egg + 1 large egg yolk
30g cream
1 tsp almond extract
1 tsp Heilala vanilla bean paste
DO:
Place almonds and sugar into Thermomix bowl and mill 10 sec/speed 10.
Add remaining pastry ingredients and mix 10 sec/speed 7. Push dough together on floured Silpat mat and form a flat disc. Refrigerate for 30 minutes.
Prepare the fresh apricots by drizzling them with the Amaretto, and tossing them with the 60g of sugar.
Place remaining filling ingredients, including the 2tbsp sugar into Thermomix bowl and blend for 10 sec/speed 7.
Preheat oven to 180ºC and roll pastry out to line a 20-22 cm flan tin with removable base. Blind bake for 15 minutes, remove baking beads and cook a further 10 minutes.
Reduce oven temperature to 170ºC. Line the cut peaches skin side up in the baked pastry case. Top with filling. Bake for 35-40 minutes or until filling is set. Serve in wedges with cream and/or ice cream (of course!)
