Simple Apricot And Almond Jalousie Recipes

ALMOND APRICOT TART

Steps:

• Preheat oven to 425 degrees F.
• To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
• To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
• Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
• Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.

APRICOT ALMOND BLONDIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

APRICOT AND ALMOND JALOUSIE (JALOUSIE AUX AMANDES EL A L'ABRICO

Steps:

• Preheat the oven to 425. Roll out the dough out on a lightly floured surface to a 12" square. Cut in half to form two rectangles.
• Place one half on a baking sheet that you have sprayed with water. (yes, water). Brush all around the edges with beaten egg. Brush with the apricot preserves.
• Fold the remaining piece of dough in half lengthwise and cut eight evenly spaced diagonal slits from the center fold to about 1/2 " of the outer edge.
• Unfold and place on top of the preserve topped one, matching edges carefully. Press edges together well,scallop with the tip of a small knife.
• Brush the slashed pastry top with water and sprinkle with sliced almonds. Bake for 20-25 minutes, until well risen and golden brown.
• Cool on a rack, cut into fourths and serve with creme fraiche or yougurt, if desired.

SIMPLE APRICOT AND ALMOND JALOUSIE

Steps:

• Preheat oven to 425.
• Roll out the pastry on a lightly floured surface and cut into a 12 inch square. Cut in half to make two rectangles.
• Place one piece of pastry on a wetted baking sheet and brush all around the edges with beaten egg. Spread over the apricot preserves.
• Fold the remaining rectangle in half lengthwise and cut about eight diagonal slits from the center fold to within 1/2 inch from the edge.
• Unfold the pastry and lay it on top of the preserve-covered pastry on the baking sheet. Press the pastry edges together well to seal.
• Brush the slashed pastry with water and sprinkle over the sugar and flaked almonds.
• Bake for 25-30 minutes, until well risen and golden brown. Serve sliced with cream or yogurt.