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.


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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

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
Generously 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.
3
FOR 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.
4
Press 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.
5
Bake crust for 15 min until light golden brown.
6
Let 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.
7
In separate bowl, combine filling ingredients (except apricots) and whisk until smooth.
8
Sprinkle remaining ground nuts evenly over cooled, baked crust (this will help prevent crust from getting soggy too)
9
Pour filling over cooled crust.
10
Arrange apricot halves, cut side DOWN, on tart. I started with a circle around the outside and worked inward.
11
Return 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