apricot + almond tart

apricot + almond tart

This apricot + almond tart recipe was kindly shared by my neighbor Diana, after she served this at the end of a great meal. The key ingredient is the dried apricots when need to be packaged slightly moist. The Turkish Delight or Mariani brands have been consistently good. This tart is sweet, rich and flavorful. A small slice is very satisfying. You can pair it with ice cream or a dollop of whip cream, or it can stand alone. If you are serving a small number, you can cut the recipe in half and reserve the unbaked crust mixture in your refrigerator for up to two weeks.

apricot + almond tart

Print Recipe
Serves: 8 Cooking Time: 1 hour

Ingredients

  • pastry shell:
  • ½ cup sugar
  • ¾ cup butter (1½ sticks)
  • 2 cups flour, unsifted
  • topping:
  • 1½ cups (9 ounces) dried moist-pack apricots
  • ¾ cup water
  • 1½ cups sugar, divided
  • 1½ cup sliced almonds
  • 1 cup heavy cream

Instructions

1

Pastry Shell

2

Preheat oven to 325°.

3

In a food processor or with an electric mixer, cream together sugar and butter. Thoroughly mix in 1 large egg yolk, then 2 cups unsifted cake flour. (If made ahead, cover dough and chill up to 3 days. Freeze to store; use at room temperature.)

4

In a removable bottom tart pan, 10-12” round or 8 x 11” rectangle, press the dough over the bottom and sides evenly with your fingers.

5

Bake 25 to 30 minutes until edges are lightly browned. Let stand until cool.

6

For Topping:

7

Preheat oven to 350°

8

In a medium saucepan, simmer apricots, water, and 6 tablespoons sugar on low heat, covered, until apricots are soft and liquid is absorbed, 15 to 20 minutes; stir often. Uncover; let cool up to overnight.

9

In a 2 quart pan, combine the remaining sugar, almonds, and cream. Bring to a boil, stirring, until the sauce forms large, shiny bubbles as it cooks (about 10 minutes).

10

Spoon apricots into baked pastry; pour hot sauce over fruit. Bake until nuts are golden, 25 to 35 minutes. Let cool; tart can stand at cool room temperature up to 4 hours; remove pan rim and cut into wedges.

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