Its apricot season! At this time of year its tradition here to use this sweet plump fruit to make jam with your family and share with your friends and neighbours. We decided to use this delicious seasonal fruit to make a fresh fragrant Tart aux Abricots (Apricot Tart). We hope you enjoy making it and sharing it with your friends and family too!
Every Bake comes with an equally tasty playlist, this weeks playlist was picked by @fussyveggieguide
Ingredients for the Crème Pâtissière
- 500 ml neutral tasting plant milk we used almond
- 1 tsp vanilla extract
- 100 g raw cane sugar
- 60 g corn starch
- 20 g coconut oil at room temperature
Ingredients for the Frangipane
- 100 g coconut oil at room temperature
- 100 g icing sugar
- 100 g oat flour
- 100 g ground almonds
- 20 g egg replacement powder *see recipe below
- 60 g almond milk
*Ingredients for the Egg Replacement Powder
- 16.6 g corn starch
- 1.7 g baking powder
- 1.7 g guar gum
Ingredients for the Sweet Tart Base
- 120 g coconut oil at room temperature
- 60 g coconut flower sugar
- 50 g almond butter 100% almond
- 50 g maple syrup
- 170 g oat flour
- 80 g rice flour
- 30 ml water
- 1 pinch salt
Ingredients for the Apricot Topping
- 10 fresh ripe apricots
- 3 tbsp apricot jam
- 100 g icing sugar for sprinkling on top
Method for the Crème Pâtissière
- In a medium-sized bowl weigh out the sugar and corn starch. Add 100 ml of the plant milk and mix well.
- Place 400 ml of the plant milk and the vanilla extract in a saucepan and bring to the boil.
- Take off the heat immediately a pour a third into the sugar and corn starch mix whisking as you pour it in. Then add the rest and continue whisking.
- Then tip it back into the saucepan and place over a medium heat.
- Continue whisking and bring to the boil. It should thicken at this point.
- Then let it simmer for 1-2 minutes as you continue to whisk allowing it to cook through.
- Take off the heat and immediately add the coconut oil. Continue to whisk vigorously until the coconut oil is completely mixed in. It needs to be fully incorporated and homogenised.
- Pour into a bowl and cover with cling film, ensuring the film touches the surface of the crème to prevent it from forming a skin.
- Set aside to cool, then place in the fridge to cool completely and start making the tart base.
Method for the Tart Base
- In a stand-alone mixer with the leaf attachment whip the sugar and salt into the creamy coconut oil until smooth
- Add the almond butter and maple syrup into the mix and keep whipping until you have a white-ish emulsion
- Add the flours into the mix and fold in. Keep mixing until you get a dough. You may need to add the water here depending on the consistency of the dough, do this little by little as you do not want it to be too wet or sticky
- Form the dough into a ball and wrap it in cling film and let it rest for 15-20 minutes in the fridge. The dough should be firm when you take it out.
- While the dough rests prepare the frangipane filling
- Preheat the oven to 170° Celsius
- Take the dough out and roll it into a thin sheet. If you are making small tartlets you want the dough to be 3mm thick. If you are making a large tart, it can be 5mm thick
- Grease the tarts tins with coconut oil. Cut rounds in your rolled sheet that are slightly larger than the moulds of your tin, and place each cut sheet into the mould. Press the sheet firmly into the corners. Prick the base with a fork so that it does not puff up during the bake
- Fill the tart base about halfway with the frangipane mixture and bake at 170° Celsius for 20 - 25 minutes (15 minutes for small tartlets)
- Remove from the oven and leave to cool completely in the tin. Once cold remove from the tin.
Method for the Frangipane
- Whip together the icing sugar and coconut oil with a whisk until light and fluffy.
- Add the flour, almonds and egg replacement powder and continue to mix together.
- Gradually add the milk little by little until the mixture forms a soft paste like consistency.
- Transfer to a bowl and set to one side.
- Cut the apricots into about 0.5 cm thick slices and heat warm up a little apricot jam.
- Pipe (or spread) the crème pâtissière on top of the frangipane up to the top of the tart base.
- Next arrange the apricot slices on top of the crème pâtissière and brush gently with the apricot jam for extra shine. Dust with a little icing sugar, serve and eat immediately!
For every recipe we have a matching Spotify playlist to bake along to. Here is this week’s baking soundtrack!
from a small bakery nestled on the foothills of the Swiss Alps, we use our creativity and patisserie skills to reinvent your favourite, most indulgent treats with wholesome and nutritious ingredients, so you never have to miss out on the fun!
This recipe was created with love, by
A patissier for over 20 years, Daniel is an expert in working with chocolate. He heads all of Production and Operations at RHYTHM108, and was the developer of the original recipes for our Tea Biscuits and Chocolate Bars!