Apricot Almond Tart

Torrey Moseley

By
@Torrey

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-12
Prep:
20 Min
Cook:
1 Hr 15 Min

Ingredients

ALMOND SHORTBREAD CRUST

8 Tbsp
(1 stick) butter, melted and cooled
1/2 c
sugar
1/4 tsp
pure almond extract
1/4 tsp
vanilla
1/2 tsp
salt
1 1/4 c
flour
1/3 c
ground almonds (reserve half of them)

FILLING:

1/2 c
half and half (may use heavy cream)
1 large
egg, slightly beaten
2 Tbsp
honey
1/2 tsp
pure almond extract
1/2 tsp
vanilla
1 1/2 Tbsp
wondra flour (regular if you don't have wondra)
2 can(s)
(15 oz each can) apricot halves

Step-By-Step

1Preheat oven to 350 degrees F.
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.
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.
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.
5Bake crust for 15 min until light golden brown.
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.
7In separate bowl, combine filling ingredients (except apricots) and whisk until smooth.
8Sprinkle remaining ground nuts evenly over cooled, baked crust (this will help prevent crust from getting soggy too)
9Pour filling over cooled crust.
10Arrange apricot halves, cut side DOWN, on tart. I started with a circle around the outside and worked inward.
11Return tart to oven. Bake the filled tart for 55-60 minutes until edges are browned, custard is set and apricots are soft.

About this Recipe

Course/Dish: Pies
Hashtags: #tart, #Apricot, #Almond