Apricot Armagnac Almond Tart
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 473473 cal |
| pro | 7 g7g pro |
| total fat | 27 g27g total fat |
| sat. fat | 14 g14g sat. fat |
| carb | 52 g52g carb |
| fibre | 4 g4g fibre |
| chol | 117 mg117mg chol |
| sodium | 219 mg219mg sodium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1818 iron |
| vit A | 3838 vit A |
| vit C | 33 vit C |
| folate | 1515 folate |
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.
Ingredients
- Small Batch Sweet Pastry Recipe , (add pinch of freshly grated nutmeg to flour in Small Batch Sweet Pastry to make Small Batch Sweet Nutmeg Pastry)Small Batch Sweet Pastry Recipe, (add pinch of freshly grated nutmeg to flour in Small Batch Sweet Pastry to make Small Batch Sweet Nutmeg Pastry)
- 1 tsp icing sugar 1 tsp icing sugar
- Filling:
- 1-1/2 cups dried apricots 1-1/2 cups dried apricots
- 1/3 cup Armagnac 1/3 cup Armagnac or brandy
- 2 tbsp lemon juice 2 tbsp lemon juice
- 2 eggs , separated2 eggs, separated
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1/2 cup butter , softened1/2 cup butter, softened
- 1 tsp vanilla 1 tsp vanilla
- 1/2 cup all-purpose flour 1/2 cup all-purpose flour
- 1/2 cup slivered almonds 1/2 cup 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; pur?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.
Source : Canadian Living Magazine: January 2005







