Thursday, 21 July 2011

Apricot and Almond Chocolate Tart - We Should Cocoa 11

It was such fun having a week off, I made all sorts of things I wouldn't normally have had time to do. When Chele announced apricots as this month's We Should Cocoa challenge, I knew straight away what I wanted to make. CT loves almond tarts. It just seemed mean not to make him one when I had a bit of additional time - one that included chocolate and apricots of course! But then I came across apricot curd and had to make that just in case. Oh dilemma, so many things I could do with that and chocolate. But in the end CT won out - I've never made him an almond tart before and it is his birthday this month. I made no attempt to find a recipe for this and made it up as I went along. I used my new found love, cardamom sugar (caster sugar infused with cardamom pods), for both the chocolate pastry and the almond filling. In a cunning move to double the apricot factor in this tart, I thought I'd get some Amaretto in there too, as this is made with apricot kernels. So, this is what I did:
  • Rubbed 100g salted butter with 50g cardamom sugar, 140g flour (1/2 spelt, 1/2 white) and 40g cocoa between fingertips until no large lumps remained.
  • Mixed in just over 1/2 a beaten duck egg (leaving the rest for the filling) and bought the mixture together into a ball.
  • Placed in the fridge whilst getting on with the filling.
  • Creamed 100g unsalted butter with 100g cardamom sugar until light and fluffy.
  • Beat in the remaining egg plus 1 other.
  • Sieved in 100g ground almonds, 25g flour and 1/4 tsp cinnamon.
  • Stirred in 2 tbsp amaretto
  • Rolled out the pastry to line a 23cm greased loose bottom tart tin, then put back into the fridge for a few minutes.
  • Stoned and cut 4 large apricots into quarters.
  • Spooned filling into pastry case and pushed apricots into the filling.
  • Baked for 20 minutes at 180C on the top shelf.
  • Brushed some syrup (marrow and ginger jam that hadn't set properly, but melted apricot jam would be even better) over the tart.
  • Scattered with flaked almonds.
  • Placed back on the top shelf of the oven for 8 minutes, until all golden and set.
  • Left to cool before removing from the tart case.
CT was suitably impressed and I had to put the tart under lock and key. It had a lovely contrast of flavours with the chocolate pastry, almondy filling and sharp fruity bursts of apricots.

26 comments:

  1. This looks amazingly delicious.

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  2. Ooh I love Amaretto, what a delicious-looking tart, love it.

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  3. That looks lovely and sounds delicious! A little of the apricot curd under the frangipane might have made a good addition.

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  4. Looks beautiful! The dark pastry against the tart filling looks amazing!

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  5. What a delicious looking tart..nice and easy recipe..shld try this sometime..thanks!

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  6. Cardamom sugar? Sounds very decadent.

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  7. look absolutely yumm!!!! gloria

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  8. What an absolute treat- I'm sure it vanished within seconds of being unlocked!

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  9. Happy Birthday, CT! Beautiful looking tart Choc - love the geometric layout of the fruit! :)

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  10. This is one of my favourite combinations of flavours. I find it difficult not to wield the Amaretto bottle! I'm bookmarking this recipe now - lovely.

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  11. How lovely. I am an apricot afficionado and also an Amaretto addict, yum yum yum!

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  12. Simply Food - thank you.

    Ren - thank you. Love Amaretto too. First introduced to it by an Italian waiter who used to give us students a free one on the house after our bowl of pasta :)

    Victoria - you've hit the nail on the head there ;-)

    Suelle - you're a genius. Why didn't I think of that?

    Susan - thank you.

    Hanna - thank you. I'm always keen on a bit of colour contrast.

    Suman - thank you. I try and stick to nice and simple if I can ;-)

    Angela - cardamom sugar is fabulous.

    Gloria - thank you.

    Anna - it certainly didn't last as long as I'd intended!

    Kate - see above ;-)

    Celia - thank you. It's not quite CTs birthday yet, but hey, it is his birthday month. Artistry is not my strongest point, so glad the tart pleases.

    Family Recipes - thank you.

    Sally - thank you. Amaretto is wonderful stuff.

    Janice - this has must have your name written all over it.

    Paula - thank you.

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  13. cardomom chocolate and apricots - be still my beating heart! I made cake pops this week with some white chocolate and thought if only I had added apricots these would be superb - next time I must and maybe a pinch of cardomom

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  14. Oh man that does look good. If there is any left I'll gladly take some off your hands ;0)

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  15. Wow that looks stunning! Great colour and flavour contrasts, have never tried chocolate pastry. Yummy! By the way the apricot curd and white chocolate cupcakes in your previous post also look amazing.

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  16. It certainly looks beautiful, I bet CT was over the moon! I love the idea of doing a chocolate crust for the tart - chocolate, but more subtle!

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  17. Johanna - cardamom and chocolate works really well - with white, milk or dark.

    Chele - as if there would be any left with greedy gannets like CT and myself around ;-)

    Jo - thank you. Apart from the fact I have a chocolate blog - I really like contrast in colours and chocolate pastry can work really well in this respect.

    C - think I earned a few brownie points there and he hasn't even had his birthday yet ;-)

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  18. AMAZING!, truly amazing, this is exactly what I love, I bet it's incredible... and that crust! boy oh boy...

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  19. Dom - thanks. I might let you come to tea one day ;-)

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  20. WOW!

    I really, really want to eat this. Like really really.

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  21. It looks really delicious. No wonder you had to keep it under lock and key!

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  22. Aveen - thank you. Go on, spoil yourself ;-)

    Baking Addict - he he, will have to do that more often ;-)

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