APRICOT RASPBERRY TART RECIPES

Steps:

• Preheat the oven to 200°C (approximately 400°F).
• Mix the flour with the almonds. Make a well in the center and add the egg, lemon zest and 3 tablespoons honey. Add the cold butter in small pieces on the edge of the flour and knead all ingredients quickly into a dough. Form into a ball, wrap in plastic wrap and let rest for 30 minutes in the refrigerator. Grease tart pan with butter and sprinkle with breadcrumbs. Add dough and press into the pan. Dock the dough with a fork several times. Bake crust for about 20 minutes and let cool on a wire rack. Soften the gelatin in cold water. Pick over the raspberries. Rinse apricots, place in a bowl and pour boiling water over the fruit. Let stand 2 minutes, rinse with cold water, peel, halve and remove pits. Cut fruit into slices. Layer alternating circles of apricot slices and raspberries on the cooled crust. Mix water with white wine and remaining honey and heat until warm. Add the squeezed gelatin and cook while stirring to dissolve (do not boil!). Let mixture cool slightly, then pour over the fruit and spread smooth. Chill for at least 1 hour. Before serving, sprinkle with pistachios.

Steps:

• In a mixing bowl, combine flour, almonds, cream of tartar, salt and 1/4 cup sugar.
• Cut butter into small pieces, put 1 teaspoon aside then add the rest to flour mixture. Knead with a hand mixer fitted with a dough hook until smooth.
• Roll out dough with a rolling pin on a lightly floured surface into a circle of about 12 inches in diameter.
• Coat a tart pan (diameter of 12 inches) with reserved butter. Put the dough into pan, press down firmly on the edge and prick the pastry with a fork several times. Cut off excess dough if necessary.
• Bake in a preheated oven at  400°F on the middle oven rack for about 20 minutes. Remove and allow to cool in pan on a wire rack.
• Meanwhile, rinse apricots, drain, cut in half, and remove pits. Cut apricots into pieces, mix in a bowl with 1/4 cup sugar, and puree with an immersion blender.
• Soak gelatin in cold water according to package instructions.
• Rinse and drain raspberries and set aside half. Use a tablespoon to push the rest of raspberries through a fine sieve into a bowl. Mix mashed raspberries with remaining sugar.
• Remove 6 sheets of gelatin from water and squeeze out excess water. In a small pot, cook over low heat, stirring, until dissolved.
• Mix apricot puree with dissolved gelatin. Pour mixture into a bowl and refrigerate until it begins to set.
• Squeeze out remaining gelatin and cook over low heat, stirring, until dissolved. Stir in raspberry puree.
• Beat cream until stiff, fold into apricot puree and distribute using a spatula over cooled tart crust.
• Top with raspberry puree and mix the two layers with a wooden spoon handle to create a wavy, marble-like pattern. Garnish with remaining raspberries and refrigerate for at least 1 hour. To serve, lift out of tart pan and slice.