Apricot jalousie with amaretto cream recipe Recipe

How to make it

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• Apricot jalousie with amaretto cream preparation:
• 1. For amaretto cream: whisk yolks and sugar in bowl to blend.
• 2. Pour cream into heavy medium saucepan.
• 3. Scrape seeds from vanilla bean into cream; add bean.
• 4. Bring to boil.
• 5. Gradually whisk hot cream into yolk mixture.
• 6. 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.
• 7. Remove from heat; stir in amaretto.
• 8. Transfer to bowl.
• 9. Press plastic wrap directly onto surface of cream to prevent skin from forming.
• 10. Chill until cold.
• 11. (can be made 4 days ahead.
• 12. Keep chilled).
• 13. Remove vanilla bean.
• 14. for tart: melt butter in large skillet over medium heat.
• 15. Add apricots and 1/3 cup sugar.
• 16. Scrape in seeds from vanilla bean; add bean.
• 17. Cook until apricots are tender, fall apart and form thick puree, stirring occasionally, about 15 minutes for canned apricots and 30 minutes for fresh.
• 18. Cool. Remove vanilla bean.
• 19. Sweeten mixtrue with more sugar, if desired.
• 20. preheat oven to 425°F.
• 21. Roll out pastry on floured surface to 12x16-inch rectangle.
• 22. Cut in half lengthwise, forming two 6x16 inch rectangles.
• 23. Place 1 rectangle in center of baking sheet.
• 24. Spread apricots evenly over pastry, leaving ¾ inch border on all sides.
• 25. Brush border with egg glaze.
• 26. Place second rectangle atop filling.
• 27. Press edges firmly to seal.
• 28. Brush with glaze.
• 29. To form rim, fold up ½ inch of edge all around; press to seal.
• 30. Brush top with glaze; sprinkle with sugar.
• 31. Using small sharp knife, make diagonal cuts 2 inches apart across tart, cutting just to filling.
• 32. Bake until golden, about 25 minutes.
• 33. Cool. Serve with amaretto cream.
• 34. bon appetit/may 94.