Cook in the Moment: Apricot Frangipane Tart

Apricot Frangipane Tart (c)2012 LaDomestique.com

My favorite part of a meal shared with friends is that magical moment when the dinner plates have been cleared and the table is littered with empty wine bottles and wrinkled cloth napkins. It’s time for dessert! The husband makes a round of coffees and I dig up a bottle of brandy or maybe a tawny port. The tone of conversation at the table changes as we run out of chit chat. It shifts to talk of dreams, worries, and  plans for the future. We listen and share. Time seems to slow down. Though we’re all tired and full, none of us wants the night to end. I grab a stack of dessert plates and everyone gets a slice of Apricot Frangipane Tart. The room is quiet as we savor this sweet end to the meal. It’s a cakey tart with a baked almond batter and a buttery crust. The apricots are a surprise, hidden under the deep-brown caramelized surface. Discovered upon first bite, the tart and juicy fruit is a delight, a reminder that you shouldn’t judge a book by its cover.

Apricot Frangipane Tart and Glasses of Brandy (c)2012 LaDomestique.com

A sip of smooth, barrel-aged brandy (or maybe a nip in your coffee?) compliments the buttery, almond-flavored tart perfectly. When there are only crumbs left on our plates and our glasses are empty, it’s time to say goodnight. We hug our friends and send them off into the warm summer night. It’s dark. There are dishes to be done. But maybe we’ll have one more slice of Apricot Frangipane Tart- just the husband and I. We’ll linger over the last of the tart, recapping the evening,  remembering how good it is to gather at the table with friends in our home.

Apricot Frangipane Tart (c)2012 LaDomestique.com

Apricot Frangipane Tart

The tart project continues, as I set out to mark each seasonal fruit this year by celebrating it in a tart. I came across this recipe for Frangipane Tart in Elisabeth Prueitt’s book, Tartine. She writes, “Here is a simple, traditional tart for people who don’t like very sweet desserts.” Rather than make her Flakey Tart Dough, I used a ball of dough from the freezer, leftover from baking Martha Stewart’s Lemon Curd Tart. I rolled the dough out and pressed it into my buttered and floured ceramic tart dish, then chilled it in the freezer for half an hour. While the tart shell chilled and the oven preheated, I made the frangipane cream. In Tartine, Elisabeth Prueitt shares two recipes for frangipane cream. The first recipe requires making pastry cream and takes longer to prepare. I went with the quicker, easier, second variation which Elisabeth describes as a classic recipe with a more cakey filling. Sliced almonds are ground and then beaten with sugar and butter. A pinch of salt, a splash of brandy, two eggs and two tablespoons of milk are mixed in until the batter is light and fluffy.

The frangipane cream is spooned into the (chilled) unbaked tart shell. I quartered the apricots and arranged the fruit (cut side up) atop the frangipane cream, sliding the tart into the hot oven to bake for about an hour, until the crust turned golden brown and the filling set. According to Elisabeth, “the filling should feel firm and slightly springy to the touch and the fruit should be tender.” Using the second “cakey” variation of frangipane cream means that the fruit will sink while the tart bakes, so don’t fret when that happens. And remember, there’s nothing wrong with a dark crust.

It’s best to serve the tart at room temperature the day it is baked, but we found it held up nicely in the fridge for a couple of days.

Apricot Frangipane Tart (c)2012 LaDomestique.com

Have you ever baked a frangipane tart? Share your experience in the comments section. Click Here.

16 Comments

  1. Dessert is my favorite part, too. This looks so lovely – I rarely bake with apricots – I always seem to overlook them. I’ll have to try this out!

    Reply
    • I look forward to seeing what you do with apricots- your baked goods are always so beautiful! Thanks for stopping by , Sarah.

      Reply
  2. This tart is gorgeous! I have never made a frangipane tart, but I love anything almond. I bet it is amazing with a tawny port or brandy.

    Reply
    • Thanks Nicole! It was delicious!

      Reply
  3. I’d love to come for a dinner party at your house. Tart looks and sounds wonderful :)

    Reply
    • And I would love to have you, Renee!

      Reply
  4. Dessert is my favourite part of any meal! This looks perfect.

    Reply
    • Trishie,
      Thanks! A meal isn’t complete without dessert. :)

      Reply
  5. This is such a gorgeous depiction of the best parts of dinner. We have a code in our flat; after dessert, when the husband pulls out a bunch of teas and stands by the kettle, that’s when everyone knows that the evening is starting to wind down. Otherwise the port usually ends up empty. As for frangipane, years ago I tried a quince frangipane from Damien Pignolet’s ‘French’ that nearly broke me. I think it’s time to get back on the horse.

    Reply
    • I love your after dessert code and may just have to start using it in our house. I hope you give frangipane another go- maybe seek out Elisabeth Prueitt’s recipe from Tartine? Good luck!

      Reply
  6. This looks fantastic, Jess! I will eat ANYTHING almond but tuck some apricots in at the bottom? Sounds amazing.

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    • Thank you, Kathryn. I think you would love this tart.

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  7. I am in a serious apricot place right now. I can’t get enough of them. I’m pretty sure I ate at least 8 today, 5 in one sitting and then 3 scattered throughout the day. If I can keep them around long enough I’m definitely going to make this tart, it sounds perfect. Thanks for sharing Jess – the apricot clafoutis you posted on instagram also looks heavenly.

    Reply
    • Me too, Talley! Thanks for popping by!

      Reply
  8. How beautiful! I am not at all embarrassed to admit that these pictures are totally making my mouth water.

    Reply
    • Thanks for saying hello, Elizabeth! Cheers!

      Reply

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