How to make roasted apricots:
Slice several apricots in half and place in a baking dish of any kind. Top with some brown sugar, then bake for 25-30 minutes at 350 F. Let cool slightly, then serve with creme fraiche, yogurt, whipped cream, or any other desired toppings like cinnamon and granola.
How to make a frangipane tart (in this case, apricot):
Start by making a jam from your chosen fruit. Chop fruit into fairly small chunks, place them in a pan, and top with some sugar (I prefer raw or turbinado sugar for jam). Bring to a boil on the stove, then continue to simmer, stirring frequently to avoid burning, until the desired consistency is reached. Stir in flavorings like lemon juice, cinnamon, vanilla, or almond extract, or leave plain. Let cool.
Make a pie crust. For this tart, I made a sour cream sweet shortcrust using half a stick (about 60 grams) of butter. Using the 2:1 flour to butter ratio for pie crust, add a pinch of salt, a dash of baking soda, and a couple tablespoons of sugar to your flour, then cut in your chilled butter using two knives, a pastry cutter, or a food processor. Slowly add sour cream, mixing until the desired consistency is reached - not crumbly, but not sticky and wet. Wrap and chill for 10-30 minutes.
Meanwhile, make a frangipane. Cream 3-4 tablespoons of softened butter with ¼ cup of white sugar. Add an egg and a dash of both vanilla and almond extract, then mix thoroughly. Add a spoonful of all-purpose flour and ½ cup of almond flour and mix again. This makes enough for a single tart.
Roll out your pie crust to a thin circle and lay it into your tart pan, pressing the sides in carefully. Fold the dough over the edge of the tin and cut off any extra, leaving an overhang all the way around to prevent shrinkage. Refrigerate the shell for another 10 minutes, then dock the bottom of the crust with a fork, line it with parchment paper, and fill with baking beads, rice, or beans. Par-bake for 15 minutes at 400 F.
Spread a layer of jam in the par-baked tart, topping it with a layer of the frangipane. I like to leave a bit of the jam showing around the edges. Finally, add slices of fresh fruit in a nice pattern on top. Bake for 45-60 minutes at 375 F, until you have a nice golden brown top on the frangipane and the fruit is soft. Use a knife or bench scraper to remove the overhanging crust, and let the tart cool before removing it from the tin. Slice and enjoy!
Wooden bowls, spoons, salt and pepper grinders, and cutting board:
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Wooden rolling pin, pie board, pastry brush, and bench scraper:
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