Filling:
¡ 1 cup dried apricots, coarsely chopped
¡ 1 cup dry white wine
¡ ⅔ cup sugar
Pastry:
¡ 1½ cups flour
¡ ¼ cup cake flour
¡ 7-oz sweet butter
¡ 1 cup sugar
¡ 1 large egg, room temperature
¡ 1 tsp. almond extract
¡ 1 tsp. vanilla
Topping:
¡ 1 egg white at room temperature
¡ 1 ½ cups sliced almonds, toasted
¡ ⅓ cup plus 1 tbsp sugar
For the Filling:
Combine the apricots, wine and sugar in heavy saucepan, (non-aluminum)
Let apricots set for one hour
Bring mixture to a boil, then reduce heat to medium-low heat, cover and cook for 10 minutes
Uncover and increase heat and cook until mixture become thick and dense, about 10 more minutes
Cool completely
Refrigerate, covered until ready to use (can be made up to 4 days in advance)
For the Pastry:
Sift the flours together
Using mixer beat the butter when gradually add the sugar, mix until light and fluffy, for about 2 to 3 minutes
Blend in the egg, almond extract & the vanilla
Using a large spoon, gently fold in the flour
Turn dough out onto a lightly floured work surface
Divide dough, in half, and flatten each portion into a square
Refrigerate, wrapped in plastic wrap for two hours
For the Topping:
Set aside 1tsp egg white
Transfer remaining egg white to food processor or blender
Add the almonds & sugar, mix to a paste
To Assemble:
Portion rack in the center of a 325º oven
Butter & flour a 10-inch square pan
Roll out dough to fit the pan, pushing down on the corners gently
Moisten edges w/egg white
Spread filling over dough, leaving ¼-inch border
Roll out remaining dough to 10-inch sq. and set it on top on the filling
Gently press sides down to seal
Dot the entire surface of pastry with topping, using a moisten spoon, to aide
Bake until knife comes out clean from the center, about 80 to 90 minutes
Cool in pan on a cooling rack
Cut into 2-inch squares
Store in airtight container in a cool place
*Note: made in spring form pan and cut into wedges, served w/apricot sauce, sweetened whipped cream and toasted almond slices
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