Apricot Jalousie Tart With Amaretto Cream Recipe

Name: Apricot Jalousie Tart With Amaretto Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Amaretto Cream; 6 large egg yolks; 3 tablespoons sugar; 1 cup whipping cream; 1 vanilla bean, cut in half lengthwise (1-inch piece); 2 tablespoons amaretto liqueur; Tart; 3 tablespoons unsalted butter; 12 whole canned apricots, drained well or 12 very ripe fresh apricots, peeled, halved and pitted; 1/4 cup sugar (or more); 1 vanilla bean, cut in half lengthwise (3-inch piece); 1 sheet frozen puff pastry, thawed (half of 17 1/4 oz. package); 1 egg, beaten to blend (glaze); additional sugar

Servings: persons

Amaretto Cream
6 large egg yolks
3 tablespoons sugar
1 cup whipping cream
1 vanilla bean, cut in half lengthwise (1-inch piece)
2 tablespoons amaretto liqueur
Tart
3 tablespoons unsalted butter
12 whole canned apricots, drained well or 12 very ripe fresh apricots, peeled, halved and pitted
1/4 cup sugar (or more)
1 vanilla bean, cut in half lengthwise (3-inch piece)
1 sheet frozen puff pastry, thawed (half of 17 1/4 oz. package)
1 egg, beaten to blend (glaze)
additional sugar

1
Amaretto Cream:.
2
Whisk yolks and sugar in bowl to blend. Pour cream into heavy medium saucepan. Scrape seeds from vanilla bean into cream; add bean. Bring to boil. Gradually whisk hot cream into yolk mixture. Return to saucepan; stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Remove from heat; stir in amaretto. Transfer to bowl. Press plastic wrap directly onto surface of cream to prevent skin from forming. Chill until cold. (Can be made 4 days ahead. Keep chilled.) Remove vanilla bean.
3
Tart:.
4
Melt butter in large skillet over medium heat. Add apricots and 1/4 cup sugar. Scrape in seeds from vanilla bean; add bean. Cook until apricots are tender, fall apart and form thick puree, stirring occasionally, about 15 minutes for canned apricots and 30 minutes for fresh. Cool. Remove vanilla bean. Sweeten mixture with more sugar, if desired.
5
Preheat oven to 425u00b0F Roll out pastry on floured surface to 12x16-inch rectangle. Cut in half lengthwise, forming two 6x16-inch rectangles. Place 1 rectangle in center of baking sheet. Spread apricots evenly over pastry, leaving 3/4-inch bortder on all sides. Brush border with egg glaze. Place second rectangle atop filling. Press edges firmly to seal. Brush with glaze. To form rim, fold up 1/2 inch of edge all around; press to seal. Brush top with glaze; sprinkle with sugar. Using small sharp knife, make diagonal cuts 2 inches apart across tart, cutting just to filling. Bake until golden about 25 minutes. Cool. Serve with amaretto cream.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Amaretto Cream, 6 large egg yolks, 3 tablespoons sugar, 1 cup whipping cream, and more.

Yes, Apricot Jalousie Tart With Amaretto Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Jalousie Tart With Amaretto Cream

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