List of Ingredients
- 10 OZ. of ripe apricots
- 3 CUPS of '00' or all-purpose flour
- 3/4 CUP of cream
- 4 1/2 OZ. of almond paste
- 7 TBSP. of unsalted butter, chilled
- 1 CUP of powdered sugar
- 1/3 CUP of milk
- 1/2 CUP of almond flour
- 2 1/2 TSP. of granulated sugar
- 3 of egg yolks
- 1 gelatin leaf
- zest of 1 organic lemon
- salt
- slivered almonds
Method
Cut the butter into small pieces and combine it with the powdered sugar, a pinch of salt and the egg yolks. Add the two flours and combine everything quickly. Wrap the pastry dough in plastic wrap and let rest in the refrigerator for 1 hour.
Wash the apricots, remove the pits and chop them, leaving a couple of apricots whole for garnish.
Heat 2 3/4 Tbsp. water and the granulated sugar. When the syrup comes to a gentle boil add the chopped apricots. Cook for 15 minutes. Remove from the heat and let cool.
Preheat the oven to 350°F.
For the almond cream: Crumble the almond paste. Soak the gelatin in a bowl of cold water for 5-10 minutes or until soft. Remove from bowl and squeeze out excess water. Heat the milk with the lemon zest. Add the gelatin and let dissolve. Pour the hot milk over the almond paste and blend with an immersion blender until completely combined. Finally, add 1/4 cup cream. Let cool and thicken.
Roll out the pastry dough with a rolling pin. Line a round baking pan (8 1/2" in diameter) with the dough. Pierce the bottom with a fork and bake it at 350°F for 15-20 minutes. Remove from the oven and let cool.
Remove the pastry shell from the pan and spread the apricot mixture over it. Whip the remaining cream and gently fold it into the almond cream. Pour it over the apricot mixture. Garnish with the whole apricots and sprinkle with slivered almonds.