Apricot & Almond Tart

In the mood for a sweet break? Virginia Besançon shares the secrets of the Apricot and Almond Tart that she prepares in her restaurant Les Petites Tables in Volx. A guaranteed delight!
Justine Fiordelli

Ingredients

For the pastry:

250g flour
50g ground almonds
125g butter
1 egg
80g sugar
20g of water

For the filling:

6 ripe apricots
2 tsp vanilla sugar
Slivered almonds

Method

In a bowl, mix the flour with the ground almonds and butter that you have cut into cubes. Rub the butter into the flour and ground almonds until mixture resembles coarse breadcrumbs. Beat the egg with the sugar and water then add to the mixture. Form a ball and then roll out the pastry on a sheet of baking paper placed on a baking tray. Wash, pit and quarter the apricots before arranging them neatly on the pastry. Sprinkle with a packet of vanilla sugar, and then decorate with slivered almonds.

Bake in a hot oven (210 °) for about 20 minutes. The dough should be crisp and the fruit cooked through. As soon as you take the tart out of the oven, sprinkle with another packet of vanilla sugar. Serve warm or cold, according to taste.

Check out our video dedicated to the Provencal brunch at Les Petites Tables in Volx, Provence!

Apricot & Almond Tart
Apricot & Almond Tart
Provencal brunch at Les Petites Tables in Volx
L-Films
Apricot and Almond
Apricot and Almond
The perfect combination of the Apricot & Almond Tart
L-Films

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