Name: Apricot Almond Cream Tart
Cook time: 55 min
Total time: 55 min
Yield: Yield: one 10-inch tart
Cuisine: German
Ingredients: 2 tablespoons potato starch; 4 ounces almond paste; ½ cup heavy whipping cream, scantly measured; Pulp of ½ of a vanilla bean, or 1 teaspoon vanilla extract, or 2 teaspoons vanilla sugar; 1 teaspoon almond extract; 1 tablespoon almond liqueur, optional; 15 whole blanched almonds or sliced almonds, for decoration (blanching technique); 1 egg; ⅓ cup sugar; 2 teaspoons baking powder; 1¼ cups unbleached all-purpose flour (protein 3 grams per ¼ cup), plus extra for working dough; Pinch of salt (about ⅛ teaspoon or less); 1 cup blanched almond meal (see note 2 at end of recipe); 1½ (15- or 16-ounce) cans apricots (about 14 to 16 apricot halves); 1 cup powdered sugar; 2 teaspoons vanilla sugar, or 1 teaspoon vanilla extract; 8 tablespoons (1 stick) unsalted butter, cold

Preparation info

Yield:
one
10 inch tart

Difficulty
Easy
Ready in
55 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

With a smooth, creamy filling, this tart features a deep almond and custard flavor, with bursts of palate-teasing tartness from the apricots. The tart develops its flavor when given time to rest and tastes even better the next day. Although very tempting to eat right away, give it at least a few hours to cool before serving. For extra decoration (as shown in the recipe photograph), garnish with dollops of buttercream before serving (see note 1 at end