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Fresh Apricot Almond Tart
The summer tart is easy to make, looks like you slaved in the kitchen, and tastes like heaven.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Tart Crust
-
1
cup
flour
-
1/3
cup
toasted and cooled almonds
-
1/4
cup
sugar
-
1/2
teaspoon
salt
-
1/2
cup
chilled butter cut into small 1/2" cubes
-
1
egg yolk
-
1
tsp
almond extract
Tart Filling
-
1/2
cup
apricot preserves
-
1/2
cup
sugar
-
1/3
cup
toasted and cooled almonds
-
1/2
teaspoon
cinnamon
-
1/4
teaspoon
cardamom
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9-10
large apricots
halved (or quartered) and pitted
For Tart Crust:
-
Blend flour, almonds, sugar and salt in a food processor until nuts are finely chopped.
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Add butter and cut in using on/off pulsing. Add 2 tablespoons cold water, egg yolk and extract. Blend together.
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Gather dough into a ball and press into bottom and up sides of a 9" tart pan with removable bottom. Chill for 30 minutes.
For Tart Filling:
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Set rack at lowest position in oven. Preheat to 375. Stir preserves over low healt to melt. (Optional; strain through a fine strainer)
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Finely grind almonds and 1/2 cup sugar, cinnamon, and cardamom. Pour mixture over bottom of crust and spread out evenly.
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Arrange apricots, rounded side up, snugly in crust.
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Brush with melted preserves.
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Bake 1 hour or until fruit is tender.
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Cool 1 hour on wire rack.