Comments on: Apricot-Almond Tarts

By: Anonymous

Anonymous — Sat, 19 Feb 2011 15:50:00 +0000

Oh no worries. Usually when the center of a cake/tart is undercooked it has to do with baking as every oven is different. You should succeed with a little practice. You can also try this recipe http://www.zencancook.com/2009/10/warren-pear-almond-tart/ by substituting apricots for the pears.

By: susansa

susansa — Sat, 19 Feb 2011 05:56:00 +0000

Ahhh! Yes – I think it was the temp/timing – I used a 9″ pan. I am going to try again (tomorrow in fact) it was truly delicious despite my failings. I hope I didn’t sound rude w/my comment, I’m just starting out with tarts and wanted to understand where I went wrong.

By: Anonymous

Anonymous — Sat, 19 Feb 2011 05:13:00 +0000

Which size tart pan did you use? The eggs and flour in the almond cream should help create a ‘custard’. I don’t think the problem is with the ingredients but rather with oven temperature/timing. Maybe the oven was a little too hot? Try to bake the tart at a lower temp’ but longer.

By: susansa

susansa — Sat, 19 Feb 2011 01:53:00 +0000

Okay – I tried the recipe after doing conversions (ounces to tablespoons) while very tasty – I had to cut out the center as it remained liquid-y even after a longer bake. I’m trying it again but I want to try to reduce some of the butter – any hints/tips? Has anyone else tried baking this? What were your results? Thank you!

By: mlle noëlle of simmer down

mlle noëlle of simmer down — Sun, 28 Jun 2009 14:02:04 +0000

Just getting around to catching up on my blog reading, these are beautiful, and I love the apricot-almond combo… just used it in my June Daring Bakers challenge. I did a write-up of the book “How to Pick a Peach” for my online book club a few weeks ago and I believe the author talks about Frog Hollow. Here in MI, we get the Red Haven peaches at the end of summer, but no great apricots that I know of.

By: Marc @ NoRecipes

Marc @ NoRecipes — Sun, 21 Jun 2009 03:25:04 +0000

“frogolo” hahahaha….. It’s pronounced “furogu horro” if you’re cursed with a Japanese accent. How on earth did you get these way out here?

What did you glaze the tops with? So shiny!

By: Dragon

Dragon — Thu, 18 Jun 2009 01:18:58 +0000

These are fantastic! I love the colour.

By: dhanggit

dhanggit — Tue, 16 Jun 2009 12:52:16 +0000

oh i definitely miss all your delicious and creative creations!! i’m glad to be back!! these tarts are gorgeous!!

ps, i love your new place

By: Lori @ RecipeGirl

Lori @ RecipeGirl — Mon, 15 Jun 2009 13:36:43 +0000

Those are quite gorgeous! Hope you’re having a great time in Asia!

By: Angry Brit

Angry Brit — Sun, 14 Jun 2009 19:15:06 +0000

My mother makes something similar as her “go-to” recipe. I keep telling her that she should branch out some. And you might be “cursed” with a French accent, but try living in California with a British accent. It gets old, dude.