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Recipe Name: Apricot Jalousie With Amaretto Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Preparation Time:
Number of Servings: 6

6 Large egg yolks
3 Tablespoon(s) Sugar
1 Cup(s) Whipping cream
1 1-inch vanilla bean
cut in half lengthwise
2 Tablespoon(s) Amaretto liqueur
3 Tablespoon(s) Unsalted butter
12 Whole canned apricots
drained well or 12 very
ripe fresh apricots
peeled halved pitted
1/4 Cup(s) Sugar, or more
1 3-inch piece vanilla bean
1 Sheet frozen puff pastry
half of 17 1/2 oz pk
1 Egg, beaten to blend-glaze
Additional sugar
FOR AMARETTO CREAM: Whisk yolks and sugar in bowl to blend. Pour cream
into heavy medium saucepan. Scrape seeds from vanilla bean into
cream; add bean. Bring to boil. Gradually whisk hot cream into yolk
mixture. Return to saucepan; stir over low heat until mixture thickens
and leaves path on back of spoon when finger is drawn across, about 4
minutes; do not boil. Remove from heat; stir in amaretto. Transfer to
bowl. Press plastic wrap directly onto surface of cream to prevent
skin from forming. Chill until cold. (Can be made 4 days ahead. Keep
chilled). Remove vanilla bean. FOR TART: Melt butter in large skillet
over medium heat. Add apricots and 1/3 cup sugar. Scrape in seeds
from vanilla bean; add bean. Cook until apricots are tender, fall
apart and form thick puree, stirring occasionally, about 15 minutes
for canned apricots and 30 minutes for fresh. Cool. Remove vanilla
bean. Sweeten mixtrue with more sugar, if desired. Preheat oven to
425F. Roll out pastry on floured surface to 12x16-inch rectangle.
Cut in half lengthwise, forming two 6x16 inch rectangles. Place 1
rectangle in center of baking sheet. Spread apricots evenly over
pastry, leaving 3/4 inch border on all sides. Brush border with egg
glaze. Place second rectangle atop filling. Press edges firmly to
seal. Brush with glaze. To form rim, fold up 1/2 inch of edge all
around; press to seal. Brush top with glaze; sprinkle with sugar.
Using small sharp knife, make diagonal cuts 2 inches apart across
tart, cutting just to filling. Bake until golden, about 25 minutes.
Cool. Serve with amaretto cream. Bon Appetit/May 94 Typed by Didi Pahl
From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 361
Calories From Fat: 222
Total Fat: 25.1g
Cholesterol: 249.7mg
Sodium: 222.2mg
Potassium: 380.8mg
Carbohydrates: 32.1g
Fiber: 3.4g
Sugar: 25.3g
Protein: 4.9g

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