Ingredients
Sour cream pastry for tart
- 200 grams Butter Cubed
- 250 grams Plain flour
- 125 grams sour cream
Frangipane filling
- 275 grams sugar
- 10 apricots fresh, halfed and stoned
- 70 grams Butter
- 50 grams plain flour
- 150 grams whole almonds, milled
- 2 eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place flour and butter in TM bowl ands mix for 8 seconds at speed 6.
Add sour cream and mix for 6 seconds at speed 6
Remove pastry from TM bowl and using Thermomat, roll out to line a 25 cm flan tin.
Line pastry with baking paper or foil and nake at 190° C for 10 minutes
Remove paper and bake for a further 5 minutes or until pastry is dry.
Place water and 200grams of the sugar in shallow frying pan on low heat
Stir to dissolve sugar and place apricots cut side down to poach for 4 mins. remove from pan and allow to cool.
Meanwhile mill whole almonds on speed 10 for 10 secs in TM bowl
Add remaining sugar, butter, eggs and flour and mix at speed 6 approx 6 secs
Spread filling over previously prepared tart case and arrange cooked apricots on top. Bake in oven till golden brown and set on 190 degrees approx 35 mins
Sour cream pastry
frangipane filling
Tip
Other stone fruit can be used in season. The tart can be made without a flan tin as a free form tart by placing filling in the middle of circle of pastry and folding over the edges to enclose filling and fruit. I made two smaller tarts this way.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Just making this now and my pastry was so wet there was no way I could roll it out. Any ideas why? I followed your amounts exactly. Also how much water in with the sugar, can't find any mention of the amount?? Thanks for your help.
Amy Greenwood | Thermomix Consultant | Tasmania | Facebook: Amy Greenwood - Thermo Consultant
Renew. Refresh. Rejoice. https://www.facebook.com/thermorevolution
0438 240 125
Looks beautiful, Cheryl - yum! I'd love to see the photo or smell the real thing. Definitely on the TO TRY list. Congratulations.
Renew. Refresh. Rejoice. https://www.facebook.com/thermorevolution
0438 240 125
This can be divided into two small tarts and made as a free-form tart without the use of tins. This is how I made mine in the photograph. When baking the tart in a free-form style there is no need to pre-bake the pastry. In this case it takes less time in the oven to bake two small ones. Much depends on the temperature of your oven, but the tart should be golden. Other stone fruits would work equally well - such as plums of peaches.
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