My Apricot Saga (Part I) Apricot Amandine Tart, with a Hint of Dulce de Leche



Ready for the beach? I am! The moment I enjoy the most? The late afternoon....when the breeze turns a little bit cool, and I have this craving for a coffee...a coffee with something! "A little something", I always say....


Then I will make a pause in my highly-intellectual activities, like doing crosswords...Last year, during our holidays, my son had the greatest idea: he bought himself the book General Culture for Dummies! We had so much fun! We spent twenty days submitted to his "interrogatoire" My husband was the champ! He knows everything! I think this is one of the reasons why I married him...he always tells me stories...stories based on facts..no, that's not the way to put it...what I love about him is that I never get tired of his conversation...whatever he has to tell me amuses or interests me! 




Well...going back..or rather starting with this Apricot Amandine Tart..I had it on the beach of our hotel last year, during our vacations in Thailand! Yes, there was a pastry chef that mastered French pâtisserie...so this and a coffee? Heaven to me!


The "pâte sucrée" is the one I always use in all my recipes, so crispy...fragile (that's true!) but worth the effort of fitting it inside your mold...I used a rectangular one here... and then, to dare French masters, I committed the sacrilege (Oh, mon Dieu!) of pairing the "crème amandine" with a thin layer of dulce de leche...a "soupçon" (I love this word!!!!) 


The result? When the mild acidity of the apricot meets sweetness in two textures: creamy, for the amandine, more compact, for the dulce de leche.....As Oscar Wilde said: " I can resist everything but temptation".....
Enjoy!


For the "pâte sucrée", follow my recipe here.


Pre-heat the oven 170°C. Fit the pâte into the mold. Cover with aluminum foil, and some weights. Bake for 15'. 


Once cool, apply a thin layer of dulce de leche. Then make the "crème amandine", whisking 100gr of soft butter, and 100grs of sugar. Then add two eggs (one by one) and finally incorporate 100gr of almond flour, and 25gr of flour. Put the cream inside the mold, not until the edge since the cream will swell when baked. Cut the apricots in halves and accomodate them according to your taste and the shape of the mold. Bake 180°C till the crème amandine becomes golden brown. You can decorate sprinkling icing sugar, some caramelized walnuts or almonds, pistachios if you have...

Comments

I love the addition of dulce leche! That tart is beautiful. It brings sunshine to the table...

Cheers,

Rosa
Anonymous said…
I DID think I might be lucky if I bowsed into your blog at this time of the weekend and BINGO ! I know it's father's day today, but I wonder whether you would talk about your husband the way you do, if your readers lived near you... for fear the girls would all be on your doorstep ! Even more so if I added that he has a lot of CHARM as well... By the way, was this lovely apricot amandine tart especially intended for HIM ???
Once again, great minds think (almost) alike : I made a mango amandine cake yesterday - to be honest, ALEX made it !

Y.K.W.
Chef Chuck said…
Did I hear the beach!! Perfect selection...
It is so nice to see you happy in you relationship with your husband. That is so Beautiful!!
Enjoy :)
Miriam said…
Una maravilla, como todo lo que tú haces... preciosa te ha quedado. Bss.
FOODalogue said…
Loved your comment about your husband -- how lucky you are! And, he, too! I'm sure he never tires of your cooking, especially delightful tarts like this.
Unknown said…
Cristina, your tart looks heavenly. Bravo that you paired the amandine with the dulce...am sure it was outstanding. Love that Oscar Wilde quote! Cheers.
Aldy said…
B-E-A-U-T-I-F-U-L!!! Que tarta tan refinada y el toque de dulce de leche...bueh! indudablemente le da el toque de gracia. Y con lo que me gustan los damascos mmmmm-Delicia total esta tarta!

Besotes,

Aldy.
norma said…
I enjoyed your comment about the husband. I enjoy my converstaions with mine and he also know everything...sometines too much...LOL.

The addition of dulce de leche adds your Argentine touch....
Unknown said…
Just beautiful. I've got to get one of those rectangular tart pans, they create such an elegant shape.
*kisses* HH
That is a GREAT quote and an amazing tart. I haven't baked with apricots in a long time--thanks for the inspiration!
Aarthi said…
Hai Dear

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Aarthi
Gorgeous as always, apricots are one of my favorite summertime fruits. And I would put dulce de leche on just about anything!
Patty Price said…
I would love a coffee and a slice of your apricot amandine tart this afternoon. I like your soupçcon of a sacrilege, oh mon dieu this tart is to die for:-)
Parisbreakfasts said…
Perfection! Lovely to know about secret additions that tweak a dessert to that stage of je ne sait quoi..
merci
carolg
buenisima la tarta
la proxima vez q haga alguna voy a probar tu masa... la descripcion me resulta irresistible, y por ahora no encontre la q me resulte 100% recomendable... todas ricas, pero sin demasiado guau!
Nieves said…
Hola Cristina soy Nieves, Argentina en Suiza! tengo un blog hace un tiempito cortito y me encontre con el tuyo a traves de Mowiekay. Me encanta tu blog, tus fotos y tus recetas! Lei lo que pusiste sobre vos y me hiciste acordar mucho a mi :) que me paso mas o menos lo mismo cuando fui al supermercado por primera vez!
Te estare leyendo! saludos
Magic of Spice said…
Absolutely stunning and the addition of dulce leche is brilliant to me!
Wishing you a beautiful weekend with some warmer weather :)
fromBAtoParis said…
@Nieves:

Bienvenida y muchas gracias..Me encanto tu blog también!! Qué lindo una "bloguera" argentina cerca!!! (cerca? bueno, todo es relativo..)
Susan Lindquist said…
A work of art! That happens to taste wonderful! This is a lovely tart, Cristina! I love the oblong pan, too! I made a strawberry rhubarb tart a while back with the same type of pan ... so pretty and I love the way one can slice a nice rectangle of tart to serve ...

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