Apricot Frangipane Tart

* Exported from MasterCook II *

APRICOT FRANGIPANE TART

Recipe By : COOKING LIVE SHOW #CL8775
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 recipes pate sucree rolled 1/8 inch thick,
fitted into tart pan with a
removable bottom
1 stick (1/2 cup) unsalted butter,
cut into bit
1/4 cup sugar + 2 teaspoons
1 large egg
1 cup blanched almonds -- ground
1 teaspoon vanilla
2 -pound can apricot halves -- drained
1/2 cup apricot glaze


Trim the edge of the dough with the rolling pin. Prick the shell with
a
fork and chill the shell for 30 minutes.

Preheat the oven to 350 degrees and preheat the baking sheet.

In a bowl with the mixer cream the butter, add 1/4 cup of the sugar,
and
beat the mixture until fluffy. Add the eggs, one at a time, beating
well
after each addition, and beat in the almonds and the vanilla. Spread
the
frangipane mixture in the shell, top it with the apricot halves cut
sides
up, and bake the tart on the baking sheet in the lower third of the
oven
for 40 minutes, or until the filling is golden and set.

Preheat the broiler.

Sprinkle the tart with the remaining 2 teaspoons sugar and put it
under the
broiler about 6 inches from the heat for 2 to 3 minutes, or until the
filling is browned. Brush the tart with the apricot glaze, let it
cool, and
remove the rim of the pan.

Yield: 1 tar

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