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Lost recipe: Bon Appetit "Apricot Almond Torte"

m
Margaret B. Sep 17, 2009 09:51 AM

I lost this recipe ages ago and have been looking for it for several years now! It must have been published in Bon Apetit, somewhere between the late 80s and early 90s. The recipe was amazing; buttery crust covered with rum-soaked dried apricots, a rich custard filling, sliced toasted almonds on top.

If anyone has any old BA magazines and could search, I would appreciate it. Or, if anyone has a recipe that is similar to this one, I would be very grateful.

Checked Uncle Phaedrus, finder of lost recipes online but no luck.

  1. r
    royceag Jan 7, 2014 07:25 PM

    Well, better late than never but, I found the right recipe- I think.

    It's from 1992, I believe and here it is, as written:

    Apricot Almond Torte
    8 Servings

    Pastry
    1⅔ cups all purpose flour
    2 tablespoons sugar
    ½ cup chilled unsalted butter, cut in pieces
    1 egg yolk
    4 tablespoons (about) cold water

    Filling
    2 cups dried apricots, chopped (about 8 ounces)
    ⅓ cup brandy

    1 cup unsalted butter, melted
    1½ cups sugar
    4 large eggs
    2 cups sliced almonds (about 6½ ounces)

    Whipped cream

    For Pastry:
    Blend flour and sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend egg yolk and enough water by tablespoons to bind dough. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be prepared 1 day ahead.)

    Roll dough out on a lightly floured surface to ¼-inch-thick round. Press dough onto bottom and up sides of 9-inch-diameter springform pan with 2½-inch-high sides. Trim dough to ½ inch from top edge of pan. Refrigerate dough while preparing filling.

    For Filling:
    Combine apricots and brandy in bowl. Let stand 45 minutes. Drain apricots; reserve brandy.

    Preheat oven to 350°F. Whisk butter and sugar in medium bowl to blend. Whisk in reserved brandy and eggs. Mix in almonds. Sprinkle apricots over dough. Pour almond mixture over. Bake until filling no longer moves in center when pan is shaken and top is brown (covering with foil if top becomes very brown), about 1 hour 15 minutes. Cool torte 30 minutes on rack.

    Run small sharp knife around pan sides to loosen. Release pan sides and cool torte completely. Cut into wedges. Serve with whipped cream.

    Hope it's as good as you remember!

    1. p
      PastryChef714 Dec 27, 2013 11:32 AM

      My coy is dogeared, but I'll copy as best I can see it!
      APRICOT ALMOND TORTE from Place Pigalle, Seattle.
      8 servings
      Pastry:
      1 12/3 c. flour
      2 TBSP. sugar
      1/2 c. chilled unsalted butter, cut into pieces
      1 egg yolk
      4 TBSP.(about) cold water
      Filling:
      2 c. dried apricots, chopped (8 oz.)
      1/3 c. brandy
      1 c. unsalted butter, melted
      1 1/2 c. sugar
      4 large eggs
      2 c. sliced almonds (about 6 1/2oz.)
      Whipped Cream( for serving)
      For pastry: Blend flour and sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in egg yolk and enough water by TBSP. to bind dough. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes.(Can be prepared 1 day ahead.)
      Roll dough out on lightly floured surface to 1/4 inch thick round. Press dough onto bottom and up sides of 9-inch springform pan with 2 1/2 inch sides. Trim dough to 1/2(?) in from top edge of pan. Refrigerate while preparing filling.
      For filling: Combine apricots and brandy in bowl. Let stand 45 minutes. Drain apricots; reserve brandy.
      Preheat oven to 350 F. Whisk butter and sugar in medium bowl to blend. Whisk in reserved brandy and eggs. Mix in almonds. Sprinkle apricots over dough. pour almond mixture over. Bake until filling is no longer moves in center when pan is shaken and top is brown (covering with foil if top becomes very brown) about 1 hour 10(?) minutes.
      Cool 30 minutes on rack
      Run sharp knife around the sides to loosen; release pan sides; allow to cool completely. Cut into 8 portions; serve with whipped cream.

      1 Reply
      1. re: PastryChef714
        Wtg2Retire Dec 27, 2013 02:41 PM

        Oh my! Apricots and almonds are two of my favorite things. I hope Margaret B is still around to see this wonderful sounding recipe and hope it is what she has been looking for.

        Thanks for posting, PastryChef14.

      2. h
        heylids Dec 29, 2010 08:32 PM

        Margaret B, did you ever find this recipe? If so, could you share it? It sounds lovely and I would love to make it. Thank's

        5 Replies
        1. re: heylids
          m
          Margaret B. Apr 30, 2012 07:18 PM

          The recipe would have been from 1992 or 1993. So I am scouring ebay to find back issues and, hopefully, my beloved recipe. The recipe had a pressed butter crust, topped with brandy soaked dried apricots. This was followed by a custard like filling and then topped with sliced almonds. I had a printed the recipe out but then, in an overseas move, the file was lost. I will post if I ever find it!

          1. re: Margaret B.
            goodhealthgourmet Apr 30, 2012 08:41 PM

            so it's not the recipe Foodyfan posted above?
            http://chowhound.chow.com/topics/6530...

            1. re: goodhealthgourmet
              Caitlin McGrath Apr 30, 2012 09:35 PM

              Looks like Foodyfan's recipe calls for a rolled crust and fresh apricots.

              1. re: Caitlin McGrath
                goodhealthgourmet May 1, 2012 05:19 AM

                with all due respect to Margaret B, i have to wonder if she's is misremembering a detail or two. during my exhaustive search i found her Uncle Phaedrus request (he came up empty as well), except on there she asked for a 1989 recipe, in her OP here it was "somewhere between the late 80s & early 90s," and now it's 1992 or 1993.

                just a thought - time can play tricks on the memory, and it sounds as though it's been at least 20 years since the recipe was published.

            2. re: Margaret B.
              f
              fleck May 1, 2012 08:08 AM

              After months of reading, I decided to join up. Love this site. Here is a recipe that may be similar to what you're describing. Haven't tried it.

              Dried Apricot Tart
              http://www.cookitsimply.com/recipe-00...

          2. Mattkn Dec 29, 2010 07:14 PM

            This doesn't have "torte" in the name, but I think it qualifies as a torte. It is a PITA to make, but it is a fabulous recipe.

            http://www.epicurious.com/recipes/foo...

            1. f
              Foodyfan Dec 29, 2010 06:43 PM

              did you ever find your recipe for the apricot tart? I just came upon this chow website and have been collecting BA since 1976...if you still need it, I think I've located it in the July 1991. let me know.

              5 Replies
              1. re: Foodyfan
                goodhealthgourmet Dec 29, 2010 09:14 PM

                welcome to Chowhound, Foodyfan! i think we'd all be very grateful if you would be so kind as to post the recipe for us :)

                1. re: goodhealthgourmet
                  f
                  Foodyfan Dec 30, 2010 04:55 AM

                  Here goes my first official recipe share...by the way, I've checked epicurious.com and it's not listed.

                  BA July 1991

                  Apricot-Almond Streusel Tart

                  8 servings
                  Crust
                  1 1/4 cups all purpose flour
                  2 teaspoons sugar
                  1/4 teaspoon salt
                  1/2 cup chilled unsalted butter, cut into pieces
                  2 Tablespoons cold water

                  1/4 cup sliced almonds

                  Topping
                  1/3 cup firmly packed golden brown sugar
                  1/3 cup sliced almonds
                  3 tablespoon all purpose flour
                  1 tablespoon chopped crystallized ginger
                  3 tablespoons chilled unsalted butter, cut into pieces
                  1 pound apricots (about 8) quartered, pitted
                  1 tablespoon apricot brandy or other brandy
                  Brandied whipped cream (see recipe)

                  For crust:
                  Combine first 3 ingredients in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Add 2 Tablespoons water and continue processing until large moist clumps form. Gather dough into ball. Flatten ball into disk. Wrap in plastic and refrigerate until well chilled, about 30 minutes.
                  Roll out dough on lightly floured surface to 12-inch round. Roll up dough on rolling pin and transfer to 9 inch tart pan with removable bottom. Gently press into place. Trim edges. Pierce bottom with fork. Sprinkle crust with almonds. Gently press almonds into dough. Freeze until crust is very firm, about 30 minutes.
                  Preheat oven to 425 degrees. Bake crust until golden, about 25 minutes. Cool completely on rack. Reduce oven temp to 375 degrees.
                  For topping: Combine first 4 ingredients in processor and process until almonds are finely chopped. Add butter and continue processing until mixture resembles coarse meal.
                  Arrange apricots cut side up on crust. Sprinkle with brandy. Spoon topping over apricots. Bake until topping is golden and apricots are tender, about 55 minutes. Cool. Serve at room temp with Brandied Whipped Cream.

                  Brandied Whipped Cream

                  1/2 cup chilled whipping cream
                  1 tablespoon powdered sugar
                  2 teaspoons apricot brandy or other brandy

                  Using electric mixer, whip all ingredients until soft peaks form.

                  Hope this is the one you've been looking for. If not, it sounds yummy and I'm certainly going to give it a try. Happy New Year everyone!

                  Bert

                  1. re: Foodyfan
                    goodhealthgourmet Dec 30, 2010 08:25 AM

                    fabulous! the person who started this thread (insider tip - often referred to as "OP" for Original Poster) seems to be MIA, but i for one am thrilled to have the recipe now - love the ginger!

                    thanks so much for sharing. looking forward to your continued participation here on the Home Cooking board :)

                    1. re: goodhealthgourmet
                      f
                      Foodyfan Dec 30, 2010 01:36 PM

                      thanks! i'm looking forward to chatting...you seem like a great bunch of folks!

                  2. re: goodhealthgourmet
                    roxlet Dec 30, 2010 07:02 AM

                    Ditto!

                2. Chocolatechipkt Sep 17, 2009 05:14 PM

                  I've found a bunch of recipes for an apricot almond torte. Epicurious (which has BA and Gourmet recipes) didn't have an exact match, but there are apricot almond tarts. If you Google (or Yahoo etc) "apricot almond torte" you'll come up with a lot of options too.

                  http://allrecipes.co.uk/recipe/4465/apricot-almond-torte.aspx
                  http://www.epicurious.com/recipes/food/views/Apricot-Almond-Linzertorte-351443
                  http://orangette.blogspot.com/2007/06...

                  1 Reply
                  1. re: Chocolatechipkt
                    m
                    Margaret B. Sep 25, 2009 07:28 AM

                    thanks but I've checked them all already. I think I am going to try to recreate this as best I can and see what happens.

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