Apricot And Almond Tart
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Apricot And Almond Tart
  Tarts    Apricots    Almonds    Cakes  
Last updated 6/12/2012 1:04:46 AM. Recipe ID 29412. Report a problem with this recipe.
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      Title: Apricot and almond tart
 Categories: Cake (, Sheet)
      Yield: 6 Servings
 
     12 oz Puff pastry
      1    Egg; beaten
           Filling:
      2 tb Semolina or dry breadcrumbs
     18 oz Or more fresh apricots;
           -quartered and pitted
      1 oz Flaked almonds
      2 tb Very fine sugar
      2 tb Clear honey
 
  Roll the pastry out on a lightly floured board. Trim to give a
  rectangle of about 12 inches by 5 inches. Using a sharp knife and a
  ruler, carefully cut out an inner rectangle, 1/2" from the outer edge
  of the first one, i. e. a rectangle that measures 11 1/2 x 4 1/2".
  Gently ease out the inner rectangle and lay it on a lightly floured
  surface, leaving behind a 1/2" wide "frame". Roll out the inner
  rectangle carefully, increasing its size to 12" by 5". Lay it on a
  greased baking sheet and brush the edges with beaten egg. Lift up the
  "frame" of pastry and lay it on the rectangle, which it should fit.
  
  Sprinkle the semolina evenly over the inside of this pastry case, then
  arrange the apricot quarters on top, snuggling them close together as
  they will shrink in the oven. Sprinkle over flaked almonds and the
  sugar.
  
  Place a baking sheet in the oven and heat to 425 F. Place the tart on
  the HOT baking sheet and bake for 15 minutes, then reduce heat to 375
  F and bake for a further 10 to 15 minutes. As soon as it is cooked,
  warm the honey in a small pan until runny and brush over the
  apricots. Serve warm or cold. 
  




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Recipe ID 29412 (Apr 03, 2005)

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