Apricot, Cardamom & Orange Blossom Tart
The apricot experience starts in late May and ends in July and anyone trying to find them when they are neither too hard nor too soft – but just right – may have trouble. It’s the familiar story of fruit that is at its best when tree ripened but which rarely comes to market in that condition. If you live in the US you could order them from Frog Hollow Farms which produces the best summer fruits.
Or to remedy the situation of under ripe apricots you could do what I did. I poached them in a light syrup flavored with cardamom, pink peppercorn and lime zest. When I say “poached” I don’t mean “boiled”. Too high a temperature would make the delicate fruits fill up with liquid and collapse. You would end up with more of a fruit compote. I learned the hard way.
The poached apricots would be great on their own with yogurt or a softly set panna cotta but I decided to make them the star of the show. This apricot, cardamom and orange blossom tart has a layer of almond cream on top of the buttery tart crust, the almond cream is baked until just set and the poached apricots halves are arranged on top. The tart is then filled with a custard cream flavored with orange blossom water, baked until golden, and brushed with apricot glaze.
Orange blossom water is distilled water that contains the essential oils of the orange blossom. It adds a deep floral and intriguing aroma to food and goes extremely well with apricots. I love to use it to flavor crepe batter too. You can find it in middle eastern shops, specialty shops or order it online.
Did I say how good was this tart? I mean seriously good. And by that I mean off the charts good. I think it’s at its best right out of the refrigerator.
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Apricot, Cardamom & Orange Blossom Tart
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- Serves 6
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For the sweet tart dough (enough for two 9 1/2 inch tarts):
- 1 cup confectioners’ sugar
- 1 3/4 cups all-purpose flour
- Pinch of salt
- 8 tablespoons unsalted butter, softened
- 1 large egg
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For the almond cream:
- 2/3 cup sugar
- 1 cup slivered almonds
- 8 tablespoons unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 1/2 tablespoon all-purpose flour
- 1/2 teaspoon almond extract (optional)
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For the poached apricots:
- 6 to 7 apricots, cut in half and pitted
- 1 1/4 cup sugar
- 3 cups water
- 1 tablespoon cardamom, crushed
- 1 teaspoon pink peppercorn
- zest strips of 1/2 lime
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For the tart:
- 3/4 cup almond cream
- One 9-1/2 inch tart shell made from sweet tart dough, unbaked
- 1 large egg
- 2 tablespoons sugar
- 1/2 cup heavy cream
- 1 tablespoon orange blossom water, or to taste
- poached apricots halves, drained
- 1/2 cup apricot jam + 3 tablespoons water (for glazing)
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For the sweet tart dough:
- Sift together the confectioners’ sugar, flour and salt into a bowl.
- Place the butter into a food processor and process until smooth.
- Scatter the flour mixture over the butter, add the egg and process just until the dough forms a mass; do not overmix.
- Wrap the dough in plastic wrap and refrigerate at least for an hour.
- When ready, line a greased 9 1/2 inch tart pan with half the dough and chill for 30 minutes. Refrigerate or freeze the rest for another use.
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For the almond cream:
- Place the sugar and the slivered almonds in the bowl of a food processor and process until finely ground. About 2 minutes.
- Add the butter and process until combined.
- Add the eggs and the almond extract if using and process until smooth. About 1 minute.
- Add the flour and process until combined. Reserve. The extra almond cream can be frozen until another use.
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For the poached apricots:
- Place the sugar and water in a large saucepan. Add the crushed cardamom, pink peppercorns and lime zest and bring to a simmer. Add the apricot halves to the syrup and regulate the heat so it doesn’t boil. Poach them gently until tender when pierced with the tip of a small knife. Cool completely in the syrup and refrigerate until ready to use.
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To assemble and bake the tart:
- Preheat the oven to 325′F.
- Scrape 3/4 cup of frangipane into the chilled tart shell and spread it into an even layer. Bake for 14 minutes, until the almond layer is puffed and almost set. Cool.
- Whisk together the eggs and sugar in a medium bowl, about 3 minutes. Whisk in the cream and orange blossom water to taste.
- Arrange the drained apricots halves, cut side down on the almond layer. Pour the orange blossom custard mixture over the apricots.
- Bake for 50 minutes, until the custard is set and the pastry is golden brown.
- Cool the tart completely on a wire rack.
- Meanwhile place the apricot jam and water in a small saucepan and bring to a boil. When syrupy, brush the top of the tart with the mixture. Refrigerate the tart until ready to eat.