Apricot & Almond-Paste Tart

If you like almond paste (like I do), then this one is for you! This pie does not appear to be known outside The Netherlands (other than by Dutch people), where it goes by the name "pensée taart". I have not been able to find an explanation as to why the French word "pensée" is in the name...

The pie crust is shortcrust pastry (F: pâte sablée; NL: zandtaartdeeg, D: Sandteig), the filling is mostly almond paste, and there is a thick apricot glaze on top. I jazzed up the dough with ground hazelnuts.

Preparation time: 30 minutes
Bake time: 40 minutes
Makes 16-20 servings.

INGREDIENTS

Ingredients for the dough:
300 grams (2.5 cups) all-purpose flour (D: type 550; F: type 55)
50 grams (2 oz.) ground hazelnuts, or ground caramelized hazelnuts ("pralin")
200 grams (7 oz. = 3.5 tablespoons) unsalted butter, at room temperature
100 grams (3.5 oz.) brown or dark brow sugar (5-10% molasses)
In France, use "sucre complet" or "sucre intégral"; second choice: "cassonade" ( = sucre roux de canne); note: "sucre vergeoise" is just beet sugar ( = sucre de betterave) that has been sprayed/coated with caramel coloring!
1 package of vanilla sugar (standard 8 grams envelope; with real vanilla, not artificial flavoring)
pinch of salt

Ingredients for the filling:
300 grams (10 oz) almond paste
Use paste with at least 50% almonds. Confectioners almond paste is 70% almonds, regular marzipan only 20-30%.
I use paste with 53% almonds, and mix in 5 rounded tablespoons of ground almonds
50 grams (1.75 oz. = 3½ tablespoons = ½ stick) unsalted butter, at room temperature
1 egg, beaten
1 tablespoon of heavy cream (in a pinch, whole milk may be substituted)

Ingredients for the glaze:
6-8 tablespoons of apricot jam or preserve
If using preserve, remove or puree the whole pieces of apricot
8 tablespoons powered sugar (F: sucre glace)

EQUIPMENT & SUPPLIES

Large bowl
Small bowl
Wire whisk
Optional: kitchen machine with dough hook
Rolling pin
Small sauce pan
Round pie pan, diameter about 25 cm (10 inch), about 3-4 cm high (1.5 inch)
Brush
Small sharp knife

PREPARATION / DIRECTIONS

Instructions for the filling:
Crumble the almond paste into a small bowl, add the butter, egg, and cream, and work into a smooth paste (with a strong fork or by hand)

Instructions for the pie:
Put the flour in the large bowl and whisk (to loosen up the flour and to get clumps out, if any)
Add the rest of the ingredients (ground hazelnuts, brown sugar, vanilla sugar, butter, salt)
Knead into a smooth dough, by hand or with a kitchen machine
Cool in refrigerator for 30 minutes
Pre-heat the oven to 160 °C (320 °F)
Grease the pie pan with some butter
Split the dough into 2/3 and 1/3 and form each part into a ball
Dust the work surface with some flour and roll out the 2/3 dough part until about 5-6 mm thick (1/4 inch), and at least large enough to fully cover the bottom and side of the pie pan
Transfer the dough sheet to the pie pan and gently push into place
If you have too much dough for the size of the pan, do not use it up by making the crust thicker!
Spread the almond paste evenly in the pie pan
Roll out the 1/3 dough part until large enough to cover the entire top of the pie pan
Put the dough sheet on top of the pie pan, and close the edges. Cut off any overhanging dough.
Bake for 40 minutes, then let cool.
If using the oven's circulation fan, start checking after 30 minutes.

Instructions for glazing:
Heat the apricot jam and spread a thin layer all over the top of the pie
Let cool
Mix the powdered sugar with some water and mix until smooth. The mix should be thin enough that you can easily brush it over the apricot jam
Brush the entire pie top with the sugar glaze and let set.

SERVING & GARNISH SUGGESTIONS

This pie is rather sweet. Serve small slices.