Lost recipe: Bon Appetit "Apricot Almond Torte"
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.
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.
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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
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
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)
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!
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 :)
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!
re: Caitlin McGrath
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.