Apricot Almond Jam Cake using a Compact Cook
(5)
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The Fenetra Toulousain revisited is a delightful twist on a classic French tart that hails from the charming city of Toulouse. Imagine a buttery, flaky crust cradling a luscious filling of apricot jam, all topped with a sprinkle of blanched almonds for that perfect crunch. Legend has it that this tart was originally created to celebrate the arrival of spring, a time when apricots are in their prime. So, as you whip up this delicious dessert, you’re not just baking, you’re honoring a tradition that brings the sweetness of life into every bite. Grab your apron, channel your inner Toulouse chef, and let the aroma of warm apricots and almonds fill your kitchen – it’s a culinary symphony waiting to happen!
Ingredients
- 250 g Flour
- 125 g Butter
- 100 g Granulated sugar
- 2 Eggs
- 1 Teaspoon(s) Baking powder
- 1 Pinch(es) Salt
- 100 g Almond
- 50 g Apricot jam
Steps
Dough
- Add 250 g of flour, 125 g of butter, 100 g of granulated sugar, 2 eggs, 1 teaspoon(s) of baking powder, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a cling film warp in cling wrap.
- Setaside the preparation content in a fridge during 30min.
Almonds and Apricots
- Add 50 g of almond in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in a bowl.
- Wash the food processor bowl.
- Halve the apricots and remove the pits.
Cake Assembly
- Preheat the oven at 180°C.
- Roll out the dough.
- Place it into a tart pan.
- Spread 50 g of apricot jam on some dough.
- Arrange halved apricots over the jam.
- Sprinkle 50 g of almond on a plate.
- Cook in the oven at 180°C during 30min.
- Bake for 30-35 minutes, or until golden brown.
- Let it cool down before serving.
- Serve Cold.
