How to make Apricot, Almond and Fennel Tart Recipe - Apart from the fennel infusion this tart is a French classic. I love the way the little tips of the apricot become caramelised, almost burnt. They look great. A dusting of icing sugar around the edges and some fresh pouring cream finish it nicely. Serve hot or cold.
MAKES A 20CM TART, SERVING 6 PEOPLE
PASTRY:
1 quantity of Butter Puff Pastry
ALMOND CREAM:
50g butter, softened
50g sugar
1 egg
50g ground almonds
APRICOT AND FENNEL FILLING:
10 apricots, with the skin on
½ cup sugar
1 tbsp whole fennel seeds, lightly bruised
GLAZE:
1 quantity of Apricot Glaze, optional
Method:
Make pastry the day before and store wrapped in the refrigerator.
To make Almond Cream, place butter and sugar into a mixing bowl and, using a wooden spoon, cream until light and fluffy.
Slowly add egg and beat until combined, then beat in ground almonds. Cover and set aside until required.
Wash and dry the apricots. Cut each apricot in half, remove and discard the stone and cut into quarters. Place in a bowl with sugar and bruised fennel seeds. Toss to mix thoroughly and coat apricots. Cover bowl with plastic wrap and macerate for 2–4 hours, tossing every so often to coat apricots again. Reserve any syrup that forms.
On a floured surface, roll out the pastry to approxi mately 4mm thick to fit inside a greased 20cm fluted flan ring or loosebottomed tart tin. Trim top edges with a sharp knife.
Fill the pastry case with a thin layer of Almond Cream, then arrange macerated apricots around the outside, working inwards until tart is well packed with fruit. Make sure skins are facing down and the flesh is facing upwards on a slight angle. Pour reserved fennel syrup evenly over the apricots. Leave tart to rest for 30 minutes.
Bake in a preheated 220°C oven for 40–45 minutes or until fruit topping has turned dark at the edges.
Brush with hot Apricot Glaze while still hot (or leave plain and sprinkle with icing sugar just before serving).
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| Apricot, Almond and Fennel Tart |
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