apricot almond tart

★★★★★ 1
Torrey avatar
By Torrey Moseley
from Dallas, TX

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
serves 8-12
prep time 20 Min
cook time 1 Hr 15 Min

Ingredients For apricot almond tart

  • 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 lg
    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
    (15 oz each can) apricot halves

How To Make apricot almond tart

  • 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.

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