Apricot tarts, known as oreillettes des l’abricots in French, traditionally feature puff pastry filled with crème pâtissière. However, our twist on the classic substitutes puff pastry with brioche dough and replaces crème pâtissière with frangipane, presenting a novel approach to the classic French pastry. The term “oreillette” translates to “tab” or “flap,” which precisely describes the method to fold the pastry.
½ cup (120 grams) warm whole milk (110°F/43°C to 115°F/46°C)3¼ teaspoons (10 grams) active dry yeast*3 tablespoons (36 grams) plus ¼ teaspoon (1 gram) granulated sugar, divided3¼ cups (406 grams) all-purpose flour, plus more for dusting2 tablespoons (6 grams) lemon zest2 teaspoons (6 grams) kosher salt4 large eggs (200 grams), room temperature¾ cup plus 2 tablespoons (198 grams) unsalted butter, room temperature
½ cup (113 grams) unsalted butter, room temperature½ cup (100 grams) granulated sugar2 large egg yolks (37 grams), room temperature2 teaspoons (8 grams) vanilla extract1½ teaspoons (6 grams) almond extract1 cup (96 grams) superfine blanched almond flour¼ cup (31 grams) all-purpose flour½ teaspoon (1.5 grams) kosher salt1 large egg (50 grams), room temperature and beaten18 medium fresh apricots (about 630 grams), peeled, halved, and pitted, or 2 (15-ounce) cans(850 grams) apricot halves, drained and patted dry½ cup (56 grams) sliced almonds½ cup (160 grams) apricot preserves*, warmed
Note: Some of the tucking procedure will come undone during proofing. Use wooden picks to hold in place as needed while baking, rearranging as needed.
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