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Apricot-Hazelnut Frangipane Tart

Recipe Summary

Yield: Makes one 12-by-16-inch tart

Ingredients

For the poached apricots

1 bottle (750 ml) white wine, such as Pinot Grigio

1/4 cup sugar

1 vanilla bean, split and scraped

1 cinnamon stick

10 to 12 apricots (about 2 pounds), halved and pitted

For the frangipane

2/3 cup blanched hazelnuts, toasted

1/2 cup sugar

6 tablespoons unsalted butter, softened

2 tablespoons all-purpose flour

1 large egg

1 tablespoon hazelnut liqueur (such as Frangelico)

3/4 teaspoon salt

1/2 teaspoon pure vanilla extract

For the tart shell

1 12-by-16-inch sheet puff pastry, thawed

1 large egg, lightly beaten

1 tablespoon heavy cream

Gallery

Apricot-Hazelnut Frangipane Tart

Recipe Summary

Yield: Makes one 12-by-16-inch tart

Apricot-Hazelnut Frangipane Tart

Apricot-Hazelnut Frangipane Tart

Apricot-Hazelnut Frangipane Tart

Recipe Summary

Yield: Makes one 12-by-16-inch tart

Recipe Summary

Yield: Makes one 12-by-16-inch tart

Yield: Makes one 12-by-16-inch tart

Makes one 12-by-16-inch tart

Ingredients

Ingredients

  • 1 bottle (750 ml) white wine, such as Pinot Grigio

  • 1/4 cup sugar

  • 1 vanilla bean, split and scraped

  • 1 cinnamon stick

  • 10 to 12 apricots (about 2 pounds), halved and pitted

  • 2/3 cup blanched hazelnuts, toasted

  • 1/2 cup sugar

  • 6 tablespoons unsalted butter, softened

  • 2 tablespoons all-purpose flour

  • 1 large egg

  • 1 tablespoon hazelnut liqueur (such as Frangelico)

  • 3/4 teaspoon salt

  • 1/2 teaspoon pure vanilla extract

  • 1 12-by-16-inch sheet puff pastry, thawed

  • 1 large egg, lightly beaten

  • 1 tablespoon heavy cream

Directions

Make the poached apricots: Combine wine, 3 cups water, sugar, vanilla pod and seeds, and cinnamon stick in a large straight-sided skillet. Bring to a simmer over medium heat, stirring until sugar dissolves. Add apricots, cut-side down. Cover surface with a parchment round, and cook, simmering, until apricots are just tender, 3 to 5 minutes. Using a slotted spoon, transfer poached apricots to a small rimmed baking sheet or plate.

Bring poaching liquid to a boil and cook until reduced to about 3/4 cup, about 20 minutes.

Meanwhile, preheat oven to 400 degrees with rack in lower third of oven. Make the frangipane: Combine hazelnuts and sugar in bowl of food processor and process until finely ground. Add butter, flour, egg, liqueur, salt, and vanilla extract; process until frangipane is smooth.

Prepare the tart shell: Unfold puff pastry on parchment paper-lined baking sheet. Using a paring knife, lightly score a border about 1 1/2-inches in from perimeter of pastry.

Using tines of a fork, pierce puff pastry all over within border. Spread frangipane in an even layer within border. Arrange poached apricots on top of frangipane, cut-side down; brush lightly with poaching liquid. Combine egg and cream, then brush lightly onto puff pastry border.

Bake until tart is puffed and golden brown, 35 to 40 minutes. Transfer to a wire rack and brush apricots lightly with more poaching liquid. Let cool completely.

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All Reviews for Apricot-Hazelnut Frangipane Tart

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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All Reviews for Apricot-Hazelnut Frangipane Tart

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest