Comments on: Croûte d’abricots with lavender & honey

By: Emilie

Emilie — Tue, 27 Jul 2021 09:22:23 +0000

It is not the best cake I have ever eaten. Indeed, the “pâte d’amande” is a little bit too buttery, like it is a sponge of butter and it is not agreable. Also, it is sweet enough and the lavender goes very well with apricots, but is lacks of something.

By: Weekend Bakers

Weekend Bakers — Thu, 25 May 2017 09:59:42 +0000

In reply to Bill Brown.

Hi Bill,
The spring form and the height compared to the height of the pie, probably kept it from browning. Try an open pie dish and maybe the place in the oven, closer to the heat, would make a difference. It could also be your oven is a little bit different from ours and it would also make a difference to bake at 180C for example.

Happy baking

By: Bill Brown

Bill Brown — Fri, 19 May 2017 22:34:29 +0000

I baked this in an 8″ spring form. I quartered 4 apricots. The filling wasn’t deep enough to imbed the fruit so it stood proud before and after baking. The edged browned well before the center, I lowered the temp to 325 and baked it another 12 minutes to make the center firm up. It never did brown. I’m confident I had the ingredients and portions correct.

By: Fatima Gull

Fatima Gull — Sun, 14 Aug 2016 10:43:39 +0000

Lavender…

By: Cathlene

Cathlene — Sat, 12 Sep 2015 07:46:46 +0000

Thanks so much for sharing your wonderful baking tips and recipes.

By: NJ-Cook4You

NJ-Cook4You — Thu, 27 Aug 2015 11:55:34 +0000

Need to make these immediately! My mouth is watering!

Greets,

By: Weekend Bakers

Weekend Bakers — Sat, 23 Aug 2014 09:29:08 +0000

In reply to Henriette De Kort.

Hello Henriette,
This sounds a bit like a fairytale 🙂 Ripe fruit in abundance ready to be plucked or already falling from the heavy branches. You are very lucky to have this in your own garden. We love mirabelles and we have never made this tart with them but can imagine it being just perfect, also with the added bitter almond extract which fills your kitchen with the scents of a French patisserie.

Thank you for sharing too and have a great (baking) weekend!

Marieke & Ed

By: Henriette De Kort

Henriette De Kort — Mon, 18 Aug 2014 19:53:21 +0000

This evening after dinner I decided to make this delicious tart with the Mirabelle plums falling from the tree in our garden. The harvest of Mirabelles has been processed into jam and preserved on white wine sirop, the ones which are too high up in the tree to reach are now falling down and some were used to fill this tart instead of apricots. This tart is a winner! So quick to make, I ground whole almonds in the food processor, left out the lavender, but added a few drops of bitter almond extract bought in France to bring out the almond flavour. Delicious! Thank you for sharing.

By: Weekend Bakers

Weekend Bakers — Sun, 17 Aug 2014 18:01:16 +0000

In reply to yy.

Hello YY,
The structure is (as you can maybe judge from the last picture) more cake-like but not the same as cake and certainly not like shortbread. Moisture-wise I think you will be OK.

Good luck!

By: yy

yy — Fri, 15 Aug 2014 18:22:46 +0000

In reply to Weekend Bakers.

Hello Master Baker!

What is the texture of the cake/tart? Is it like shortbread, pound cake, or ? This could help me figure out if I should add applesauce, which contains moisture that will certainly make the output cakey.

Thanks much, good weekend!
yy

By: Weekend Bakers

Weekend Bakers — Mon, 11 Aug 2014 13:18:21 +0000

In reply to Yyw.

Hello Yyw,
We do not know exactly your reasons for wanting the change the recipe (calories we guess, if you use apple sauce without added sugar) and we cannot really help you with an answer because we have never tried substituting apple sauce for butter.
But we know from reading about it it works well in cakes. If you also use a lot less honey the result will be indeed very different from the original, especially with the apricots, which are tart, so peaches is a good alternative there. The only way to find out would be baking it the way you have planned it.

Good luck with the project and happy baking!

By: Yyw

Yyw — Sat, 09 Aug 2014 21:03:15 +0000

Hello, what do you think substituting 1/4 to 1/3 apple sauce for butter? Would it make the tart not crunchy?

But i plan to cut the sugar by a lot, so the crust will be v dry, makes using peaches a good option. Still i am thinking the possibility of appplesauce.

Thanks!

By: Weekend Bakers

Weekend Bakers — Fri, 18 Jul 2014 06:52:07 +0000

In reply to jeff kwak.

Hi Jeff,
Only one way to find out (we have not made this with peaches, but we did with plums and that was great too)….I think it will be OK to use peaches, but I would suggest using peaches that are not too ripe. A little bit of extra moisture is no problem, it will be absorbed by the batter and may even become better this way.

Happy croute baking and a great weekend!

Marieke

By: jeff kwak

jeff kwak — Fri, 18 Jul 2014 03:48:08 +0000

Hi, I have a question. Do you guys think that I can substitute apricots with peaches? I am worried that it would make too much water and compromise the entire croute. Thanks for your advice in advance.