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Apricot Jam Tart

Apricot Jam Tart
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After such an emotional week (the elections!) we all need to relax and enjoy a cup of tea or coffee, or may be, a glass of wine. And a delicately sweet bite of my apricot jam tart will be a good complement to tea-coffee-wine time. On top of that, it will help to balance our emotions…

This tart is so easy to make and its preparation requires only a few ingredients, which I always appreciate. Moreover, the tart looks gorgeous enough to be served on a special occasion.

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Truly, any jam can be used in this recipe. But an apricot jam here is my favorite. It brings a very balanced ‘French’ note to the tart.

This Parisian café inspired dessert with light crumbly base, delicate sweet-and-sour fruity filling and crunchy almond top is a real pleasure.

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Preparation

In a food processor, mix together 1 ½ cup of flour, sugar and salt. Add butter. Blend until the mixture resembles coarse meal.

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Add 3 tbsp of water, continue to blend for 1 minute. Dough should form a ball or cylinder. If the ball or cylinder doesn’t form and dough is still crumbly, add more water (spoon by spoon, into the running food processor). If dough is too sticky add some flour. If it is too crumbly add some water. The dough should be soft and elastic.

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Reserve a piece of dough of a large plum size (this is optional). Make a ball from the rest of dough.

Flatten the ball into a disk, cover with plastic wrap and put in a fridge for 20-30 minutes. If you are short on time, skip this step.

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In a food processor, mix the reserved dough with 1-2 tbsp of flour until crumbly (this is optional).

Preheat oven to 375 F (190 C).

Take out the dough disk from refrigerator, dust with flour and roll the disk between two pieces of plastic wrap or wax paper into 12” round.

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Transfer it onto ungreased tart form or a springform pan. Make one-inch sides.

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Spread the jam.

Top the tart with dough crumbles (this is optional), then, with almonds. You can sprinkle the almonds directly on jam.

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Bake 35-40 minutes or until crust is golden.

Remove from the oven, cool. Dust with powdered sugar before serving.

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Print

Apricot Jam Tart

Author: Nina Phomina
Course Dessert, Tarts
Cuisine French
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Nina Phomina

Ingredients

  • 4 oz apricot jam (a little more or less, depending on the jam quality and actual size of the tart form)
  • 1/4 cup almond slices or slivered almonds
  • powdered sugar for dusting

For Pâte Sucrée:

  • 1 1/2 cup 1 ½ cup flour + 1-2 tbsp for crumbs + flour for rolling
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 stick butter (4 oz/114-120 g), cut into small pieces
  • 3-8 tbsp ice cold water

Instructions

  1. In a food processor, mix together 1 ½ cup of flour, sugar and salt. Add butter. Blend until the mixture resembles coarse meal.
  2. Add 3 tbsp of water, continue to blend for 1 minute. Dough should form a ball or cylinder. If the ball or cylinder doesn’t form and dough is still crumbly, add more water (spoon by spoon, into the running food processor). If dough is too sticky add some flour. If it is too crumbly add some water. The dough should be soft and elastic.
  3. Reserve a piece of dough of a large plum size (this is optional). Make a ball from the rest of dough.
  4. Flatten the ball into a disk, cover with plastic wrap and put in a fridge for 20-30 minutes. If you are short on time, skip this step.
  5. In a food processor, mix the reserved dough with 1-2 tbsp of flour until crumbly (this is optional).
  6. Preheat oven to 375 F (190 C).
  7. Take out the dough disk from refrigerator, dust with flour and roll the disk between two pieces of plastic wrap or wax paper into 12” round.
  8. Transfer it onto ungreased tart form or a springform pan. Make one-inch sides.
  9. Spread the jam. Top the tart with dough crumbles (this is optional), then, with almonds. You can sprinkle the almonds directly on jam.
  10. Bake 35-40 minutes or until crust is golden.
  11. Remove from the oven, cool. Dust with powdered sugar before serving.

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Cook with pleasure and enjoy the world!



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