Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche
Ingredients
- 1 recipe Pate Sablee
- ⅓ c. toasted skinned hazelnuts
- 2 tbsp. toasted skinned hazelnuts
- 2 tbsp. all-purpose flour
- ¼ tsp. Coarse salt
- 4 tbsp. unsalted butter
- ⅓ c. granulated sugar
- 1 large egg
- 4 just-ripe apricots
- ½ c. heavy cream
- ¼ c. confectioners' sugar
- ¼ tsp. pure vanilla extract
- ¾ c. Creme fraiche
- 3 tbsp. apricot jam
- 1 tbsp. fresh lemon juice
Instructions
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