crostata di albicocca e mandorle

apricot and almond tart

I’ve had all the best intentions to share this recipe with each summer (it’s only taken 5 years)! Alleluia, finalement, it’s here and well worth the wait I assure you!

There are two memories etched deep in my mind; both involve apricots! The first is of little me sitting under our family apricot tree, stuffing my face with apricots! The total amount is unclear, however the pile of apricot kernels is sizeable! There truly is nothing like it; fresh plump apricots plucked straight off the umbilical cord! The skin is velvety, while the flesh – a cross, depending on it’s ripeness, between soft or sightly firm. The flavour starts sweet and ends with a mild tartness (again depending on it’s maturity). The second memory, I am older, 25 years of age and travelling through Turkey with both varieties of apricots, fresh and dried, stuffed in my pack. There is not a summer that goes by where I haven’t relived either of these souvenirs!

 

Whilst I love apricots just as they are, employing them baked in a tart like this, elevates their flavour to another level, particularly when accompanied alongside a buttery flaky puff pastry and almond frangipane. Serve with a scoop of vanilla gelato or a dollop of double cream and you have created a baking masterpiece.

A few little notes: do not be scared of this pastry (actually never be scared of any pastry!!!) – it is very forgiving as long as you allow it to rest! The almond frangipane is also very durable and won’t split when adding the egg as the almond meal will assist in bringing together the two fats – the butter and the eggs!

Buon appetito!

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