Wednesday, July 20, 2011

Apricot and Pistachio Frangipane Tart

Apricot and Pistachio Frangipane Tart (0053) by Meeta K. Wolff

Dreams are magnificent journeys that never cost us anything, but are invaluable in the way they make us thrive, inspire us and push us to aspire for more. In our dreams we are strong, we are powerful, we are beautiful, creative and we are forever young. Our dreams have the power to make us feel like prevailing superheroes, an alluring vamp or just a love struck teenager with an incongruous crush.

I dream myself alive.

Dreams fascinate me. Although I am never sure what might actually trigger me to tumble into a dream, I am capable of closing my eyes and stringing together stories and tales, sometimes of so precise detail, I can almost feel, smell and taste them.

Apricot and Pistachio Frangipane Tart (0045) by Meeta K. Wolff

My dad told me to keep a notebook close at hand to record what my vivid imagination churns out. “Maybe there is a book there, somewhere!” he would often remark. From a man who took 3 years off to write and publish a novel, I decided to do as I was told.

Apricot and Pistachio Frangipane Tart (0057) by Meeta K. Wolff

If the contents of my dreams will ever produce a book, I do not know, for now they are very entertaining stories for my friends and more importantly for my girlfriends, with whom I spend a lot of time dissecting and analyzing my dreamy dreams and stories. The ideas, these dreams supply me with, inspire me, and to some extent give me the chutzpah needed to take an unconventional route. I tend to over-think every little thing you see.

So it is my dreams that make my ideas come alive …

Apricots 2011 (0045) by Meeta K. Wolff

What are you dreaming of now?

Right now I am dreaming of beautiful azure blue oceans, warm beaches and a lot of good food. On Friday I will be flying off to make these dreams come true. We’re off to Malta for a few weeks, where we’ve rented a brilliant farmhouse on Gozo and plan to discover the sights and sounds of this culturally rich and colorful country.

Apricot and Pistachio Frangipane Tart (0050) by Meeta K. Wolff

There might not be much activity around here during this time, but I made this incredible delicious tart for some sweet moments while you browse through the blog.

A buttery flakey crust encases a nutty and elegant pistachio frangipane in which juicy apricots nestle themselves, imparting their sweet summer flavors throughout the tart.

Recipe: Apricot and Pistachio Frangipane Tart

Printable version of recipe here

 Apricot and Pistachio Frangipane Tart by Meeta K. Wolff

Prep Time: 1 hour
Total Time: 1 hours 30 minutes

Ingredients
For the crust

  • 190g all-purpose flour
  • 70g butter, at room temperature
  • 3 egg yolks
  • pinch of salt
  • 2-4 tablespoons cold water (depending on how dry the dough is)
For the pistachio frangipane
  • 115g butter, at room temperature
  • 95g muscovado sugar
  • 100g pistachios, ground
  • 2 eggs
  • 60 ml heavy cream
  • 6-8 apricots, sliced
  • a few mint leaves

Method

  1. Prepare the crust: Using an electric mixer, whip the butter on medium speed until it is light and fluffy. Add the egg yolk, one at a time and making sure to incorporate each one well before adding the next one.

  2. Add the salt and the flour and mix quickly. If the dough feels dry then add the water, a tablespoon at a time until it comes together.

  3. Transfer the dough to a floured work surface and bring it together into a smooth ball. Flatten the ball into a disk, wrap in some plastic wrap and refrigerate for 30 minutes to an hour.

  4. Preheat oven to 180 degrees C.

  5. Remove dough from refrigerator and roll out on a lightly floured surface to fit your preferred tart form. Lightly butter the tart form and transfer the dough into the form, patching up any tears in the dough with your fingertips. Line the dough with some baking paper, fill with dry beans or pie weights and bake for approx. 10-15 minutes. Remove from oven, leaving the oven at 180 degrees C.

  6. To make the pistachio frangipane Whisk eggs, butter, sugar and ground pistachios in a large bowl until smooth.

  7. Pour in the cream and with a silicon or rubber spatula gently stir it into the mixture without emulsifying the liquid. Refrigerate the frangipane mixture for 30 minutes.

  8. Neatly arrange the apricot slices on the tart crust and pour the frangipane mixture over them. Bake for 25-30 minutes.

  9. Scatter a few mint leaves on the top and serve with Chantilly cream.


Verdict

Apricot and Pistachio Frangipane Tart (0059) by Meeta K. Wolff 

My affinity for tarts, stone fruit and nuts reaches its peak in this recipe. Apricots baked in a nutty, creamy frangipane and the crunch of a crumbly pastry can’t be beaten. Enough to send me into a whirlwind of dreams …

… a beach, a golden sun setting in the horizon, a picnic basket, a blanket.

… an old oak tree, a hammock, rays of afternoon sunlight, echoes of giggles.

… a concert, stolen glances, two strangers, butterflies dancing in tummies.

How do you dream?

I hope you all have a great summer and I’ll see you all in August. Maybe I’ll log on here to share a few impressions of magnificent Malta, but maybe I’ll be just taking some well deserved time out.

Thanks to my gorgeous friend Nanette of Gourmet Worrier for all her help in planning this trip with me. Nan, I’ll be eating, living and dreaming this for you babes – wish you could have joined me.

Don’t forget that Sukaina of Sips and Spoonfuls is hosting the Monthly Mingle this month. The theme is stone fruit and you have until 31 July to get your entries in! 

More stone fruit ideas from WFLH:

Baked Vanilla Infused Peach Risotto Honeyed Ginger Plum Crumble Matcha Cherry Swirl Ice Cream


All photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

51 comments :

  1. sigh--so gorgeous, as always, Meeta! So jealous you get to go to Malta. I cannot wait to see your photos!

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  2. Wow. wow, wow....my jaw literally dropped to the floor, no wonder Harper's Bazaar India is after you!

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  3. Enjoy the sun Meeta. The Farmhouse sounds lovely and I cannot wait to see all the photos when you get back.

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  4. Your dad is a wise man ;) I have a notebook of my dreams as a teenager - kept it by my bed and wrote in it every morning. it makes for fascinating reading now - but not sure there is a novel in there (not one I'd publish under my own name anyway hahaha!) I'm dreaming of... well, you KNOW what I'm dreaming of ;o)

    Love that we made pretty much two versions of the same dish for this month's Mingle - Borg! Surprised you did not make a butternut tart though ;o)

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  5. I love the ingredients in this tart - beautiful! Enjoy Malta, it'll be fabulous! x

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  6. A fabulous tart! What refined flavors and gorgeous colors.

    Your photography is outstanding, as always.

    Cheers,

    Rosa

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  7. I'm a fresh apricot kinda guy. It's a season I look forward too. This looks so good, I might have to try it and see if I can over come my dislike of cooked apricots. I love your fresh presentation.

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  8. Love the presentation Meeta! There's something so elegant about a neat rectangle of a tart.

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  9. I have the same passion for stone fruit, the same crave for dreams... as soon as I have a few free moments I let my imagination go and dream my dreamy life! Adorable tart!

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  10. Oh yes, I was going to make a cherry pie this weekend but I'm going to pass on it to make this delicious tart. Thank you for this inspiration!

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  11. Enjoy the holiday in malta. Beautifrul and delcious looking tart.

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  12. Whatever I was going to be dreaming about tonight will now be replaced by this tart... stunning, my friend!

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  13. Beautiful pictures and a delicious tart on top of that. Have a nice holidays in Malta where you will find nice food.

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  14. Beautiful, vivid post. I always try and write down my dreams when I remember them. Mine are usually very strange, surreal, and a bit mysterious. I suppose I could write a mystery novel with them one day.

    These photos are incredible--as always--, so very dreamlike themselves. I have a bowl of peaches staring at me right now and I think they're begging me to turn them into this tart. Or maybe that's me doing the begging.

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  15. I only wish I could remember my dreams as vividly as you! I will be looking for your book in the future ;-) Have a wonderful vacation!

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  16. Some of my best ideas come from my dreams - I think it's because my mind has "permission" to run wild!!

    This tart definitely sets me dreaming about warm sand, blue water and blue skies - hope you have a wonderful vacation!!

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  17. Yum, those are some amazing, mouth watering pics and what a great recipe :)

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  18. I adore the combination of apricot and pistachio so this looks heavenly. Great job Meeta!

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  19. Thanks for reminding me to keep dreaming. Though I often dream and never quite remember them when I woke up. Nonetheless, I'm a dreamer and right now, I'm dreaming about sitting on a porch w a summer breeze, bites of your apricot tart deliver simple pleasure of life.

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  20. I've just discovered your blog, and have to say I am taken by your beautiful photos. They are simply stunning.

    Your tart looks absolutely delicious.

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  21. I think writing is in your genes. What novel did your father write?

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  22. New to your blog and it's love at first sight! Gorgeous photos and a fabulous recipe!!

    looking forward to following you :)

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  23. OMG - discovering your blog today.
    Great pictures and recipes ... definitely in my blogroll !
    hugs

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  24. it seems the link for the print version of the recipe doesn't work ... thank you :-)

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  25. This looks absolutttelllyyy fabulous Meeta, and what a gorgeous post too. I also find dreams utterly fascinating :) And this tart will most certainly be featuring in them tonight!

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  26. Thank you all so much for your comments. So glad you are liking the tart and my concept of dreams. Book? Maybe but I wonder who would want to read everything that happens in my wild head LOL!

    For all those who have just discovered WFLH - where have you been! :o) Welcome to my space and hope you have a grand time here.

    @agone - thanks for pointing that out - I've corrected the link now! Enjoy.

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  27. Have a great great vacation dahling...so well deserved! This is a GORGEOUS post, screaming gorgeousness in every frame. I ♥ it absolutely.Ohhh, and I love the new header look ; very chic!

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  28. Beautiful, Meeta. Love this post. Yeah ... right now I am dreaming of escaping this four walls of an office, and go somewhere exotic where my phone does not have reception.

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  29. Hi Meeta, Love the look of that tart. Have a lovely holiday and come back with loads of lovely pics to show off. Feels like ages since I have been on a holiday myself . Really envy you .

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  30. This looks sooo gourmet and delicious! I've been meaning to try a tart, for some reason they seem beyond my skill level. It's on my to-cook list though!

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  31. This looks just gorgeous. I'm envious that you're probably enjoying even more delicious food in Malta now. Enjoy!

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  32. Meeta, enjoy your time in Malta. This apricot tart is gorgeous. Can't wait to see photos from your vacation.

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  33. I am dreaming to have this tart right now. It's stunning! I hope you have a nice time at the farm.

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  34. OMG.... this looks sooooooo delicious, i feel like jumping in the pic and eating it. Always love ur post and pics Meeta.

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  35. Hi Meeta,

    This tart is appears to be shamelessly delicious and the photos are just beautiful!

    The first step to write a novel is dreaming. You have just started. ;)

    Next week, I hope start living mine. The ones about Italian food, the art in Florence and Italian ice creams!

    Have a great trip to Malta.

    Best regards from a Portuguese food blogger.

    http://fivequartersoftheorange.com

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  36. As always: love your pictures! And I wonder how much dinnerware you might have...

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  37. ohmy i was directed here from deeba's site and gosh your photography is amazing! I especially like the second last photo of those apricots - they look so soft and 'furry' - just the way I like them!

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  38. This is great! So much is always made of peaches and as far as I'm concerned, there are never enough recipes using apricots! Thanks!

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  39. wow what a blog and look at those lovely pictures u have taken MY GOD!!! i just right away bookmarked and added to my blog .... One will definitely fall in love with those apricots ... thnx for sharing.. :)

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  40. Hello, Where did you get this great cake mould?
    Isabelle

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  41. Excellently photographed food! I became speechless when I checked your photography portfolio. WOW!

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  42. We just love frangipane in our office and often cook it up in our kitchen. Your version with apricots has taken our breath away. Fabulous!

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  43. looks utterly delicious..
    first time here..love ur space..
    u have amazing recipe collection with eye catchy cliks..
    Am your happy subscriber now..:)
    do stop by mine sometime..
    Tasty Appetite

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  44. Thanks for the warm welcome to Monthly Mingle, Meeta, and you got a fab site here..love the pistache-frangipane combo, must give it a try soon:-)

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  45. What a gorgeous tart Meeta! And Malta! Oh my! How wonderful! Have a glorious time :)

    And yes, I listen to my dreams too...lots of inspiration there :)

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  46. Thank you so much for all your wonderful comments. I so love reading your thoughts to a specific topic. Glad you are also liking the tart - yes it really does shout summer!

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  47. Lovely tart!! Hats off to you!! It reminds me of summer in a crust.

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  48. What a gorgeous tart you got here. It's kinda screaming goodness.

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  49. This looks wonderful, great photography, as always!

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  50. This will be for next apricot season baking wish to do!!!!

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Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta