Glazed Apricot Tart With Frangipane (Mini Tarts - Tartlets) - cooking recipe

Ingredients

Frangipane Pastry Crust
1/2 cup sugar
1/2 cup unsalted butter, softened
1 egg
1/4 cup finely ground almonds
1 1/2 cups all-purpose flour
The Filling
8 -10 fresh apricots
3/4 cup sugar
4 tablespoons melted butter
6 tablespoons heavy cream
2 eggs, lightly beaten
1 teaspoon vanilla extract (or the beans scraped from 1 vanilla pod)
1/2 teaspoon almond extract
1/2 cup finely ground almonds
1 teaspoon finely minced fresh lemon zest
Glaze
6 tablespoons apricot jam
2 -3 teaspoons water
To Finish
icing sugar

Preparation

To Prepare Crust:
In a medium bowl, combine 1/2 cup sugar and 1/2 cup butter. Beat at medium speed with an electric mixture until smooth.
Add one egg, beating until smooth. Gradually add 1/4 cup ground almonds and the flour, beating at low speed until just combined (dough will be sticky).
Cover and chill dough for 1 hour. Roll chilled dough into 1-inch balls; press into bottom and two-thirds up sides of each cup of a miniature muffin pan, or 1 large tart tin.
Preheat oven to 350\u00b0F.
To Make Filling:
In a medium bowl, combine 3/4 cup sugar, melted butter, cream, 2 eggs, the vanilla, the almond extract, 1/2 cup ground almonds, and the lemon zest. Whisk to combine.
Spoon filling mixture into each crust.
Pit and slice apricots. Arrange apricot slices over the top of each tart.
To make glaze, mix apricot jam with a little water, brush over tops of fruit.
Bake for 18 to 20 minutes or until lightly browned.
Dust tops with icing sugar while still warm.