apricot almond tart
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.
prep time
20 Min
cook time
1 Hr 15 Min
method
---
yield
8-12 serving(s)
Ingredients
- ALMOND SHORTBREAD CRUST
- 8 tablespoons (1 stick) butter, melted and cooled
- 1/2 cup sugar
- 1/4 teaspoon pure almond extract
- 1/4 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/4 cups flour
- 1/3 cup ground almonds (reserve half of them)
- FILLING:
- 1/2 cup half and half (may use heavy cream)
- 1 large egg, slightly beaten
- 2 tablespoons honey
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon vanilla
- 1 1/2 tablespoons wondra flour (regular if you don't have wondra)
- 2 cans (15 oz each can) apricot halves
How To Make apricot almond tart
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Step 1Preheat oven to 350 degrees F.
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Step 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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Step 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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Step 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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Step 5Bake crust for 15 min until light golden brown.
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Step 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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Step 7In separate bowl, combine filling ingredients (except apricots) and whisk until smooth.
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Step 8Sprinkle remaining ground nuts evenly over cooled, baked crust (this will help prevent crust from getting soggy too)
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Step 9Pour filling over cooled crust.
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Step 10Arrange apricot halves, cut side DOWN, on tart. I started with a circle around the outside and worked inward.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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