Hello all! Happy new year!
I hope you had a lovely Christmas and New Year, and maybe even a cheeky little break.
It’s back to reality for me today. I had two weeks off from Christmas to enjoy me some summer and today was my first day back at work, and I thought it’d be fitting to get back into the blog too!
I’m so sorry I didn’t post at all over the break. But I’m sure you were all too busy with your own baking, Christmas presents, New Year’s celebrations, and post-party diets to miss me! 😉
I loved having a couple of weeks off, and decided to turn off from work completely (blog included) while Mr Man and I had a break.
We went away to the beach after New Year’s and it was lovely to enjoy the long summer days, the sun, a good book, fun company and lots of prosecco.
My favourite part of holidays is the sleep ins. Lots of sleep ins in a row, with no 4.45am alarms. And having painted nails. I don’t get to have painted nails in baking life, so it always feels like such a treat. The little things!
Anyway, the recipe I’m sharing today is the perfect example of the way I’ve been baking in real life lately – efficiently.
I don’t have a lot of time to spare, and I’m sure you don’t either, which is why you’ll probably love recipes like this as much as I do.
The puff pastry can be store bought (I’ve taken some from work), but be sure to buy all-butter to make sure it’s super delicious and flaky.
The almond cream is super easy to whip up, and you only need about half of it so you can always freeze the other half and make another tart a few weeks later.
And then you top with fruit! Whatever fruit you like, whatever is in season. Apples work so beautifully, so do pears, any stone fruit, or even figs! Totally up to you.
See? Easy baking. Time-poor baking. Pull your puff and almond cream from the freezer, assemble with fruit from your fruit bowl, et voilà! We have tart. X
- 1 sheet good quality, all-butter puff pastry
- 8 - 10 apricots, or fruit of choice
- FOR THE ALMOND CREAM:
- 125g unsalted butter, softened
- 125g caster (superfine) sugar
- ¼ tsp vanilla extract
- 2 eggs
- 1 egg yolk
- 90g almond meal
- 40g flour
- Pinch sea salt
- To make the almond cream, beat the butter and sugar using an electric mixer until very pale and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the egg yolk and vanilla and beat well.
- Beat in the almond meal, flour and sea salt on a low speed until combined.
- Transfer to a container and refrigerate until set.
- To make the tart, preheat the oven to 200 C and line a tray with baking paper.
- Use a dinner plate as a stencil and to cut the puff pastry into a large round.
- Place on the lined tray and prick all over with a fork.
- Spread about half the almond cream over the base of the puff pastry, leaving about half an inch bare around the edge. It should be 3-5mm thick.
- Arrange the apricots, cut-side down, over the tart.
- Bake for 30 - 45 minutes, until puffed and golden brown.
- Allow to cool before cutting. Serves 10, and is delicious with a dollop of double cream!
- Happy baking!
- NOTE: this recipe makes double the amount of almond cream required. You can freeze the remaining half for a future use, or halve the recipe.
Almond cream recipe adapted from my lovely boss, who let me share it with you here.