CtBF ~ Apricot Crumble Tart
Bakeaway with Me
Bakeaway with Me
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Ingredients

  • Apricot Crumble Tart ~ Tarte Crumble Aus Apricots
  • Adapted from My Paris Kitchen by David Lebovitz Serves 8-10
  • DOUGH
  • 6 tablespoons (3 ounces/85g)
  • unsalted butter, chilled
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 1/4 cups ap flour
  • 1/2 teaspoon sea salt
  • CRUMBLE TOPPING
  • 3/4 cup whole almonds
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon ( I used 1 tsp.)
  • 1/2 teaspoon sea salt or kosher salt
  • 6 tablespoons unsalted butter, chilled and cubed
  • FILLING
  • 2 pounds ripe, fresh apricots, pitted and quartered (I'm thinking blackberries, next time )
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract (I used 1 1/2 tsps.)
  • 1/4 teaspoon almond extract (I used 1/2 tsp.)
  • 5. Line the springform pan with aluminum foil and a single layer of pie weights.
  • Bake for 20 minutes. Remove the foil and pie weights and bake for another 5 to 10 minutes, until the tart shell is browned.

Instructions

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