Marzipan Apricot Tart (for Lisa)
Marzipan Apricot Tart
This all started when I was tagged in a Facebook post by my friend Lisa who wrote “Hey Amy Miller can you please please bake this for me?? 🙂 I want this”. So what could I do when put to the challenge? Again, this is not my own recipe, just recreated for Lisa and a bunch of women from my Church who won an auction item for an evening at SheBeads in Wilmette. Lisa was duly surprised and everyone seemed to enjoy it. Not a ton of work, just following the directions and improvising on a few things like using dried beans in place of pie weights, they do the trick just fine. This tart is quite sweet because of the layer of Marzipan so I would pair it with a nice cold glass of cava or prosecco, a cup of tea or coffee. It reminds me of something you’d get in a Viennese pastry shop and enjoy in the afternoon.
And if you ever get a chance to make beads at SheBeads, do it. It’s a very cool process and the beads and the resulting bracelets all turned out to match the creators personality. They give half the fee to the charity, in this case our Church’s youth group work trip. A win, win for everyone. You also can order jewelry already made up from their website. Be sure to check out their Charity Partners to see all the good work being done by their small shop.
Marizipan Apricot Tart
- ACTIVE TIME: 25 MIN
TOTAL TIME: 2 HR (NOT INCLUDING COOLING)
INGREDIENTS FOR PASTRY DOUGH:
- 1/4 cup whole raw almonds (with skins)
- 1 cup all-purpose flour, divided
- 6 tablespoon unsalted butter, softened
- 3 tablespoon packed light brown sugar
- 1 large egg yolk
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- 1/4 teaspoon salt
INGREDIENTS FOR CAKE:
- 1/2 cup whole raw almonds (with skins)
- 3 tablespoons unsalted butter, softened
- 5 tablespoons granulated sugar
- 1 large egg
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 7 ounces marzipan
- 1/4 cup apricot preserves at room temperature
- 1/4 cup sliced almonds
- a 9- by 1-inch tart pan with removable bottom
Pulse almonds with 1/4 cup flour until finely ground (be careful not to grind to a paste).
Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes.
Beat in egg yolk, then add vanilla and almond extracts, beating well. At low speed, mix in almond mixture, salt, and remaining 3/4 cup flour until mixture just forms a dough.
Form into a disk and wrap in plastic wrap, then chill until firm, at least 30 minutes.
Press dough evenly over bottom and up sides of pan with well-floured fingers. Chill shell 30 minutes.
Preheat oven to 375°F with rack in middle.
Lightly prick shell all over with a fork, then line with foil and fill with pie weights. Bake shell until sides are set and edge is golden, about 15 minutes.
Carefully remove weights and foil and bake until shell is golden all over, about 10 minutes more. Cool shell completely in pan on a rack. (Leave oven on.)
MAKE CAKE WHILE SHELL IS COOLING:
Pulse almonds and 2 tablespoons sugar in a food processor until finely ground (be careful not to grind to a paste).
Beat butter and remaining 3 tablespoons sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes.
Add egg, beating well. Add almond mixture, salt, flour, baking powder and extracts and mix at low speed until combined (batter will be fairly thick).
Roll marzipan out to an 8-inch circle on a lightly floured surface and trim where necessary to create an even circle.
Fit marzipan in tart shell and spread with apricot preserves.
Spread cake batter evenly in pan and sprinkle with almonds.
Bake until golden brown and cake is set, 25 to 30 minutes (it should not wobble in center when shaken slightly).
Cool completely on a rack, about 2 hours.
Sprinkle with confectioners’ sugar before serving.