Recipes & Food Styling

Time for a 3rd Titanic culinary book? 

It all started on Rue Bourdaloue in Paris.

Could NOT say no to these GORGEOUS apricots at the Pick and Save! They are just what I needed to test out an exciting “new” Titanic recipe!

In 2023, a first class Titanic menu from April 11 surfaced. There was an item I had not seen before on any Titanic menu- Apricots Bourdaloue!

It’s a tart with an almond cream filling and a shortbread crust. The Bourdaloue tart was invented at a bakery on Rue Bourdaloue in Paris around 1850. It quickly became one of the most popular treats all over!

Here is a no-fuss modern-day recipe that is colorful, flavorful, and sure to please!  

Apricots Bourdaloue

1 frozen pie crust

8 to 10 small, ripe apricots, cleaned, trimmed, and quartered

6 tablespoons butter, cut into 4 pieces and softened

1/3 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 1/4 cups almond flour

1/4 teaspoon Himalayan salt

1/4 cup sliced or slivered almonds

Preheat oven to 350°F.

15 minutes before baking it, remove the pie crust from the freezer and set it on the countertop to thaw. 

In the bowl of a stand mixer or in a large bowl using an electric hand mixer, beat the butter and sugar on medium speed until the mixture is fluffy, about 45 seconds. Mix in the eggs, one at a time. Scrape the sides of the bowl to ensure all of the contents are mixed in well.

Add the vanilla and almond extracts, flour and salt. Blend until smooth, about 1 minute.

Place the pie crust in a 9-inch-round pie plate. Ensure the dough evenly covers the inside of the pie plate. Use your a fingers to pinch the dough around the top edges, about 1/2 inch apart. Use a fork to poke air holes in the crust. 

Spread the almond mixture evenly across the dough. 

Arrange the apricot quarters in a pattern. 

Sprinkle the almonds on top. 

Bake until pie crust is golden brown, about 30 to 40 minutes. 

Remove from the oven, and set aside on the countertop to cool.