Apricot Armagnac Almond Tart
Simmering the apricots in Armagnac plumps them and adds a rich vanilla flavour. You can substitute regular brandy or 1/3cup (75 mL) apricot nectar and 1 tsp (5 mL) lemon juice for the Armagnac.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 473 |
| pro | 7 g |
| total fat | 27 g |
| sat. fat | 14 g |
| carb | 52 g |
| fibre | 4 g |
| chol | 117 mg |
| sodium | 219 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 18% |
| vit A | 38% |
| vit C | 3% |
| folate | 15% |
-
Small Batch Sweet Nutmeg Pastry (add pinch of freshly grated nutmeg to flour in Small Batch Sweet Pastry)
1 tsp (5 mL) icing sugar
Filling:
1-1/2 cups (375 mL) dried apricots
1/3 cup (75 mL) Armagnac or brandy
2 tbsp (25 mL) lemon juice
2 eggs, separated
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) butter, softened
1 tsp (5 mL) vanilla
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) slivered almonds
Preparation:
On lightly floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) tart pan with removable bottom. Trim edge to 1/2-inch (1 cm) overhang; fold overhang over pastry on rim then press up to stand 1/4 inch (5 mm) above edge of pan. Prick all over with fork. Refrigerate for 30 minutes.
Line pie shell with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 15 minutes. Remove weights and foil; let cool on rack.
Filling: Meanwhile, in small saucepan, bring apricots, Armagnac, lemon juice and 1/4 cup (50 mL) water to boil. Cover, reduce heat and simmer until apricots are softened, about 15 minutes. Transfer to food processor; purée until smooth. Spread over crust.
In bowl, beat egg whites until soft peaks form; beat in 2 tbsp (25 mL) of the sugar, 2 tsp (10 mL) at a time, until stiff peaks form. In large bowl, beat butter with remaining sugar until fluffy. Beat in egg yolks, 1 at a time; beat in vanilla. Stir in flour. Stir in one-third of the egg whites. Fold in remaining egg whites. Spread over filling. Sprinkle with almonds.
Bake in bottom third of 375°F (190°C) oven until tester inserted in centre comes out clean and almonds are golden, 30 to 40 minutes. Let cool on rack. (Make-ahead: Let stand at room temperature for up to 24 hours.) Dust with icing sugar.
Additional Information
Source
Canadian Living Magazine: January 2005
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