Passion Fruit Tart

Name: Passion Fruit Tart
Ingredients: 280 g (2⅓ cups) confectioner’s sugar; 100 g (1 cup) ground almonds; Pinch of salt; 184 g (1½ cups) all-purpose flour; 540 g (4½ cups) cake flour; 336 g (1½ cups) butter, softened; 340 g (1½ cups) mandarin puree; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 196 g (¾ cup and 1 Tbsp) egg yolks; 126 g (2 each) large eggs; 294 g (1¼ cups) passion fruit puree; 2½ silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 2½ silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 252 g (1 cup and 2 Tbsp) unsalted butter, softened; 504 g (2 cups) apricot puree; 5 g (1 Tbsp) agar agar; 84 g (⅓ cup and 1½ Tbsp) granulated sugar

Preparation info

Yields
15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Almond Tart Dough

360 g (1½ cups and 1 Tbsp) butter, cubed

Method

Almond Tart Dough

Preheat oven to 160°C (325°F). Cream together butter, confectioner’s sugar, almonds, eggs, salt and all-purpose flour in a stand mixer fitted with a paddle attachment until smooth. Add cake flour and mix until just combined. Roll