apricot almond tart
(1 rating)
Years ago, in Paris, I had a dessert like this. It was SO good that I decided to try my hand at making one. This is the recipe I came up with. The family loved it!!! And it tastes a LOT like the version I had in Paris.
(1 rating)
yield
8 -12
prep time
20 Min
cook time
1 Hr 15 Min
Ingredients For apricot almond tart
- ALMOND SHORTBREAD CRUST
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8 Tbsp(1 stick) butter, melted and cooled
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1/2 csugar
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1/4 tsppure almond extract
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1/4 tspvanilla
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1/2 tspsalt
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1 1/4 cflour
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1/3 cground almonds (reserve half of them)
- FILLING:
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1/2 chalf and half (may use heavy cream)
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1 lgegg, slightly beaten
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2 Tbsphoney
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1/2 tsppure almond extract
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1/2 tspvanilla
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1 1/2 Tbspwondra flour (regular if you don't have wondra)
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2 can(15 oz each can) apricot halves
How To Make apricot almond tart
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1Preheat oven to 350 degrees F.
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2Generously butter sides and bottom of tart pan (I used one with a removable bottom). I put parchment paper on the bottom of mine cut in a circle to the size of the pan.
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3FOR CRUST: In bowl, combine melted butter and sugar until blended. Add remaining ingredients (only half the ground nuts), and stir to form a cookie-like dough.
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4Press dough into tart pan evenly covering bottom and up sides. This recipe makes quite a bit of dough. If you want a thinner crust, just use about 2/3 of the dough for the crust and use the rest to make some pretty yummy cookies.
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5Bake crust for 15 min until light golden brown.
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6Let crust cool COMPLETELY. IMPORTANT NOTE: to ensure a crisp crust your crust and filling must be the same temp when adding them together...i.e. hot crust + hot filling....cooled crust + cooled filling. If you mix hot crust and cold filling (or vice versa) you get a soggy crust.
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7In separate bowl, combine filling ingredients (except apricots) and whisk until smooth.
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8Sprinkle remaining ground nuts evenly over cooled, baked crust (this will help prevent crust from getting soggy too)
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9Pour filling over cooled crust.
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10Arrange apricot halves, cut side DOWN, on tart. I started with a circle around the outside and worked inward.
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11Return tart to oven. Bake the filled tart for 55-60 minutes until edges are browned, custard is set and apricots are soft.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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