|Julian's Apricot Cherry Tart Ready for Marzipan Topping|
|Julian's Apricot and Cherry Marzipan Tart|
|The famous "Mazapan" of Toledo, Spain|
You can substitute berries for the cherries if you prefer, or you can simply make an all apricot tart. Remember however that apricots are more tart when cooked, so if not using sweet cherries or berries, increase the sugar by a tablespoon or two. I give David's recipe for the streusel topping, although you can use your own, or my standard recipe which I've posted many times on this blog. If you do not use the below recipe, consider adding the almond paste to your standard streusel recipe.
Ingredients (makes one 9-inch tart), eight servings
For the fruit:
12 ripe apricots
1 tablespoon cornstarch
1/4 cup granulated sugar
One 9-inch pre-baked French tart shell
(See last week's posting for the recipe)
For the marzipan topping:
1/2 cup flour, plus a little more as needed
1/2 cup firmly packed light brown sugar
1/3 cup almond paste
1/4 cup sliced almonds (blanched or unblanched)
1-2 drops pure almond extract
4 tablespoons salted or unsalted butter, cubed and chilled
Pit and halve the apricots and slice them into 1/2-inch slices. Stem and pit the cherries, and halve them. Toss the apricots and cherries in a bowl with the cornstarch and granulated sugar, and spread the fruit into the baked tart shell.
Make the topping by mixing the flour, brown sugar, almond paste, sliced almonds, almond extract, and butter with a pastry knife, until the pieces of almond paste and butter are the size of kernels of corn. If after using the 1/2 cup flour you fin the topping is to wet and sticky, add a little more flour as needed, 1-3 tablespoons. This seems to be dependent on the moisture content of the almond paste.
Sprinkle the marzipan topping over the fruit and bake until the top is golden brown and the fruit is bubbling around the edges, 30 to 40 minutes.
Remove from the oven and let cool a bit before serving.
|Julian's Cut Fruit Tart|
|Delicious with a scoop of vanilla ice cream!|