Blueberry Apricot Frangipane Tart – An Ode to Summer

Blueberry Apricot Frangipane Tart 10

I say it every year when fall is about to arrive, but it’s really hard to believe that summer is almost over. When you go to the local farmers’ markets and the tomatoes and peaches are replaced by fall squashes and apples, it’s a pretty good indicator that things are about to cool down and that summer is bidding farewell.

Use your hands to make the buttery and flaky crust

Use your hands to make the buttery and flaky crust

Shape the dough into a ball and then flatten slightly

Shape the dough into a ball and then flatten slightly

We started our summer on Memorial Day weekend with a weeklong trip to Quebec City, Montreal, and to destinations in between. We also had two final rounds of book edits for Southern Heat during the earlier part of the season. We sold our mountain house in North Carolina at the end of June, moved, and then had to find a home for many of our belongings back here in Atlanta. In addition, we traveled to Florida twice and visited Orlando, Sarasota, and Naples and were able to spend some time with family. It all went by so quickly and now Labor Day is less than two weeks away.

Brush the glaze over the bottom of the crust

Brush the glaze over the bottom of the shell

Sprinkle fresh blueberries evenly over the glazed shell

Sprinkle fresh blueberries evenly over the glazed shell

I always feel like I’ve never enjoyed enough of the summer’s best produce once it’s gone.   No matter how many times you eat a fresh ear of sweet local corn or a big juicy peach from Georgia or South Carolina, you still want more as the seasons begin to change and the fall produce arrives. I guess it’s time to dust off some of those butternut squash recipes and pull out the Le Creuset Dutch ovens for the upcoming hearty fare and the flavors of fall.

Top with the almond filling and then spread it evenly over the shell

Top with the almond filling and then spread it evenly over the shell

Smooth the mixture out before adding the apricots

Smooth the mixture out before adding the apricots

Now tart is ready to bake

Now tart is ready to bake

In the meantime, here’s my ode to summer, a beautiful Blueberry Apricot Frangipine Tart. Nothing screams summertime more than a fresh fruit and berry tart. And this one was every bit as pretty as one that you would find in a bakery and equally as delicious with the creamy almond custard, fresh local blueberries and apricots, and sweet apricot glaze glistening over the top of the tart. The recipe is from Lidia’s Favorite Recipes, by Lidia Bastianich and her daughter, Tanya Manuali. We’ve really enjoyed every recipe we’ve made from her books. This one is no exception.

Bake until golden brown

Bake until golden brown

With a pastry brush, laze the warm tart with the apricot glaze

With a pastry brush, glaze the warm tart with the apricot glaze

Find the last of the summer’s blueberries and hopefully several apricots before they’re all gone and make this beautiful tart. It’s deserves an elegant companion, so I paired mine with homemade vanilla gelato.  It’s perfect to serve for a special dinner, celebration, or your own ode to summer.

The tart is so pretty to serve

The tart is so pretty to serve on its own

It's even better with homemade vanilla gelato

It’s even better served with homemade vanilla gelato

Cook’s note – I prepared the recipe from a galley for the book that was sent to me before it was published.  An updated recipe is on Lidia’s website and it calls for 1 pound of fresh apricots rather than 1/2 pound.

Enjoy!

Enjoy!

Blueberry Apricot Frangipane Tart

This beautiful tart is especially delicious when prepared with in-season and local fruits, but if you can find blueberries and apricots, then enjoy it all year round.


Cook's note - I prepared the recipe from a galley for the book that was sent to me before it was published. An updated recipe is on Lidia's website and it calls for 1 pound of fresh apricots rather than 1/2 pound.


Ingredients:

For the crust:

1½ cups all-purpose flour

¼ cups granulated sugar

½ teaspoon baking powder

pinch salt

½ cup unsalted butter, cut into cherry size pieces and chilled

Zest of 1 lemon, grated

1 large egg yolk


For the filling:

½ cup unsalted butter, softened

⅓ cup sugar

2 large eggs

1 cup almonds, blanched, finely ground

1 teaspoon vanilla extract

½ cup apricot glaze

1 pound ripe apricots, halved and pitted (I used 1/2 pound - see note above)

1 cup fresh blueblerries


Directions:

For the crust:

Sift the flour, sugar, baking powder and salt together into a small bowl. Add the butter, egg yolk, and lemon zest and work the ingredients together with your fingers until the butter resembles cornflakes and is evenly distributed throughout the flour mixture. Sprinkle 3 tablespoons of ice water over the mixture and toss lightly (with your hands) just until the dough holds together when lightly pressed. If necessary, add a little more ice water. Shape into a disk and wrap the dough tightly in plastic wrap. Let rest in the refrigerator for 1 hour.


Butter a 10-inch tart pan with a removable bottom. On a lightly floured surface, roll out the dough to a 12-inch circle of even thickness. Center the dough over the tart pan and neatly fit the dough into the edges with your fingers; trim off excess overhanging dough. Prick the bottom of the tart shell with a fork, and set on a baking sheet in the freezer for 10 minutes.


Preheat the oven to 350 degrees.


For the filling:

With an electric mixer at medium speed, cream the butter with the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the ground almonds or almond flour and vanilla; mix until a smooth batter forms.


Brush the tart shell with 1/4 cup of apricot glaze, then spread the blueberries over the bottom. Pour the almond mixture over the blueberries and, with a spatula, spread it evenly. Arrange the apricot halves over the almond mixture, cut side down. Bake until the almond mixture and the edges of the tart shell are golden brown, about 40 minutes. Remove from the oven and cool on a wire rack.


Let the tart cool for 30 minutes, then brush with the remaining 1/4 cup warm apricot glaze.


Note: Apricot glaze is available at some specialty food stores. To make your own, warm apricot jam in a small saucepan over low hear. If the jam is very chunky or mixture become too thick, add a tablespoon or two of water and strain before using.


Republished from Lidia's Favorite Recipes

Lidia Matticchio Bastianich and Tanya Bastianich Manuali


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