![]() Optionally, do a " fraisage" (or "frasage") to finish combining the pastry: with the palm of your hand, gently press the dough against your kitchen table and move it forward. You wan to avoid mixing the pastry for too long or it will develop too much gluten, making it hard to work with later on. ![]() Photo 4: Mix on low speed, stopping as soon as a rough dough comes together.You should get a thick, slightly lumpy mixture. Mix until well combined, stopping to scrape the side of the bowl when required. Mix together on medium speed for a couple of minutes or until completely smooth. Photo 1: Place the soft butter and sifted icing sugar in the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer).It will give the apricot tart a nice shine and help keep the fruit fresher for longer. Apricot jam: optional as well, used to glaze the fruits once the tart is baked.I used slivered almonds but flaked almonds will work too. Almonds: to add a touch of extra crunch to the apricot tart.Fresh Apricots: aim for apricots that are ripe (for sweetness) but not too soft or they won't keep their shape in the oven.Optionally, you can also add a little bit of Vanilla or Almond Extract to the filling for a stronger flavour. You can substitute the almond meal for almond flour but you will get a slightly different texture once baked. ![]()
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