Almond And Apricot Tart

Name: Thermomix recipe: Almond And Apricot Tart
Ingredients: 75 Grams blanched almonds, toasted and cooled; 40 Grams sugar; 230 Grams flour; Pinches Pink Salt Flakes; 60 Gram cold Unsalted Butter cubed; 1 large egg yolk; 1 Teaspoon Vanilla Bean Paste; 1/2 Teaspoon Almond Extract; 15 - 25 Grams ice cold water; 600 Grams firm-ripe peaches, halved, pitted, and each half cut into three; 1 Tablespoon Amaretto; 60 Grams sugar (plus 2 tbsp more); 110 Grams Dried Apricot Preserves; 1 large egg; 1 large egg yolk; 30 Grams cream; 1 Teaspoon almond extract; 1 Teaspoon Vanilla Bean Paste

Rated:

by Tenina Holder

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!

Are you following us on Instagram, Facebook, Pinterest and Twitter?

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Need

Pastry
75 Grams blanched almonds, toasted and cooled
40 Grams sugar
230 Grams flour
Pinches Pink Salt Flakes BUY
60 Gram cold Unsalted Butter cubed BUY
1 large egg yolk
1 Teaspoon Vanilla Bean Paste BUY
1/2 Teaspoon Almond Extract
15 - 25 Grams ice cold water
Filling
600 Grams firm-ripe peaches, halved, pitted, and each half cut into three
1 Tablespoon Amaretto
60 Grams sugar (plus 2 tbsp more)
110 Grams Dried Apricot Preserves Recipe
1 large egg
1 large egg yolk
30 Grams cream
1 Teaspoon almond extract
1 Teaspoon Vanilla Bean Paste BUY

Do

1: Place almonds and sugar into Thermomix bowl and mill 10 sec/speed 10.
2: 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.
3: Prepare the fresh apricots by drizzling them with the Amaretto, and tossing them with the 60g of sugar.
4: Place remaining filling ingredients, including the 2tbsp sugar into Thermomix bowl and blend for 10 sec/speed 7.
5: 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.
6: 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.