Kid friendly apricot tart

As surprising at it may sound, the books our 2 year old picks for his bedtime stories are my cookbooks. We end up describing recipes and brushing up on our foodie vocabulary. It’s pretty convenient as it’s also the perfect way to find inspiration and choose the next culinary challenge we’re going to undertake together. Turns out this little gourmet is very much so in love with apricots currently, or “pricots” as he enthusiastically calls them. So here we are : unveiling the secret of our “pricot tart”. We can say in all fairness for a 2 year old it is easier done than said, since the pronunciation is still not flawless but the pie was !

Ingredients

Dough

  • 250g flour
  • 25g almond flour
  • 140g butter
  • 100g powdered sugar
  • 1 egg
  • 1 pinch of salt

Almond cream (for 400g) 

  • 100g butter
  • 100g sugar
  • 100g almond flour
  • 2 eggs
  • 20g flour

Apricots : 10 to 15 depending the size of your mold

Recipe 

  1. Prepare the dough ideally the day before to let it rest in the fridge. Otherwise it should rest minimum 1 hour. Use a spatula to mix the butter, at room temperature , with the sugar. You will get a creamy mix. Add the egg and salt. Then the flour and almond flour. Once you get an homogenous dough knead it a couple of times with your hands.
  2. Prepare the almond cream. It can be stored in the fridge up to 2 days. Same as for the dough you’ll need the butter to be at room temperature to mix it with the sugar. Then add the almond flour, eggs and flour. If you store the cream in the fridge, you’ll need to take it out slightly in advance to get the creamy texture.
  3. Proceed to the assembling of ingredients : lay the dough in your mold, add a layer of almond cream and top it with apricots.
  4. Bake for 30 to 40 minutes at 350 degrees Fahrenheit. Check regularly to avoid that the edges burn, if they seem to get too brown, use tin foil to protect them from burning.

Enjoy your new house fragrance and share with friends.

The dough and almond cream recipes come from the book : Le Grand Manuel du Pâtissier. Of course you can improvise and vary fruits. I do find the sweetness of the almond cream to be a good companion for the slightly tart apricots.