{"id":23140,"date":"2020-07-23T09:03:32","date_gmt":"2020-07-23T07:03:32","guid":{"rendered":"https:\/\/bake-street.com\/?p=23140"},"modified":"2026-04-08T12:26:30","modified_gmt":"2026-04-08T10:26:30","slug":"almond-cream-and-apricot-tart","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/almond-cream-and-apricot-tart\/","title":{"rendered":"Almond cream and apricot tart"},"content":{"rendered":"

I think this is the first year I’ve been publishing at this time. But as I told you, I didn’t want to take a break until September without leaving you this recipe since it is made with seasonal fruits and flowers. Because when else will we be able to make this almond cream and apricot tart<\/strong> if not in the summer? I can’t leave it waiting until next year… It would be awful for me to deprive you of it! It’s true that if we have the apricots in syrup made, we can make it whenever we want. But I didn’t want to risk you not being able to make it.<\/p>\n

On the other hand, I’m very sorry for the little disruption I’ve had in the last few weeks… There are situations in life that break our routine and we have no choice but to conform to them. In September the normal rhythm will return with the weekly publications as I have been doing before.<\/p>\n

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Today’s tart arrives on a special day at the blog, because today is my birthday!<\/strong> I think it’s going to be true the saying that time flies when you’re having fun. Because the years go by so fast for me.<\/p>\n

This birthday comes, moreover, with a change in the tens, hahaha. Oh my God, and I thought I’d never go through an age crisis… Anyway, we’ll enjoy every moment to the fullest, which is the good thing about having a birthday!<\/p>\n

\"Tarta <\/picture><\/div>\n
Carrying out the almond and apricot cream tart.<\/h5>\n

I’ve been wanting to make a cake with apricots for a long time with a superior decoration like the one I made today. But, I’ve had to wait for the season of this fruit. That, I tell you one thing, after making my first apricots in syrup<\/strong><\/a> I can guarantee that I will make many more elaborations throughout the year with this preserve.<\/p>\n

In fact, I’m thinking about getting a good pantry of different preserved fruits and vegetables. Not only is it a wonderful way to preserve ingredients, but also to advance (depending on which ingredient) parts of some preparations.<\/p>\n

When I started “designing” this tart, I wanted it to have a very light base. It’s true that a sabl\u00e9e or sucr\u00e9e p\u00e2te would work great, but I was looking for something lighter and crispier. So I immediately remembered this phyllo dough and cherry mousse cake<\/strong><\/a> and it was the winning choice. Phyllo dough is a base that helps us hold all the filling, but without using an element that fills us up too much.<\/p>\n

To choose the filling I had several options, but to match both the base and the apricots, I think there couldn’t be a better choice than almond cream<\/strong>. There might be, I’m not saying there isn’t! But for me it was perfect.<\/p>\n

\"Tarta <\/picture><\/div>\n

Finally, the decoration could not be anything else but apricots. It’s true that before making it, I thought of putting them fresh. But I think that the taste, the texture and the finish were not going to be the same. That’s why I decided to make them in syrup! In order to use them for this cake \ud83d\ude00<\/p>\n

Final decoration.<\/h5>\n

This tart doesn’t need much else to be ready and pretty. But you can always do something to make it a little better. Like shining up apricots, can’t you? \ud83d\ude09<\/p>\n

Once I took the cake out of the oven, while it was still hot, I brushed all the apricots with a mix made of Bourbon syrup and apricot jam. In my case I wanted to flavour it with Bourbon, but of course this liqueur can be omitted or any other liqueur can be used. I saw a winning combination with the elements; apricot, almond and Bourbon<\/strong>.<\/p>\n

In addition, I sprinkled the edges of the phyllo dough with icing sugar, to give it visual depth, and finished with some flowers and small bouquets of fresh lavender on the surface.<\/p>\n

You know that when it comes to decoration, there are no limits. Let your imagination run wild.<\/p>\n