Apricot-Almond Tart Recipe

Apricot-Almond Tart Recipe
Staff Writer
Apricot-Almond Tart
Miri Leigh

Apricot-Almond Tart

Looking to impress? Try this delicious tart recipe that tastes amazing and looks like a piece of art. When shopping for ripe apricots, look for those that are slightly soft to the touch but free from bruising. They should be fragrant and the seed should separate easily when the fruit is halved.

See all apricot recipes.

Ingredients

For the toasted almonds:

  • ¼ cup blanched almonds

For the crust:

  • ¼ cup toasted almonds (see above)
  • ¾ cup all-purpose flour
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup confectioners' sugar
  • 1 large egg yolk
  • Pinch of salt

For the filling:

  • 6 tablespoons unsalted butter
  • 4 large egg yolks
  • ¼ cup light corn syrup
  • 3 tablespoons brown sugar
  • 3 tablespoons dark rum
  • 3 tablespoons heavy cream
  • 1 ½ teaspoons pure vanilla extract

For the topping:

  • 6 medium ripe apricots, pitted and thinly sliced*
  • 2 cups heavy cream, cold
  • ¼ cup sugar
  • 1 teaspoon pure vanilla extract

Directions

For the toasted almonds:

Preheat the oven to 325 degrees.

Spread the almonds in a single layer onto a baking sheet and toast in the oven for 5-10 minutes. Using a wooden spoon, stir the almonds a few times while they cook to ensure they toast evenly.

For the crust:

In a food processor, pulse the almonds and flour a few times, or until the almond bits are about the size of lentils, then set aside. In a large bowl of a standing mixer, beat the butter and confectioners' sugar with a paddle attachment until pale and fluffy, about 5 minutes. Add the flour mixture, egg yolk, and salt; continue to mix until the dough comes together without any pockets of raw flour. Place the dough into a 9-inch tart pan with removable bottom. Using the heel of your hand or the bottom of a lightly greased drinking glass, press the dough over the bottom and up the sides of the tart pan. Refrigerate for 1 hour.

For the filling:

Preheat the oven to 325 degrees.

Heat the butter in a saucepan over medium-high heat until lightly browned, about 3-4 minutes. Remove from the heat and allow to cool for at least 10 minutes. Meanwhile beat the yolks, corn syrup, and brown sugar in the bowl of a mixer with a whisk attachment until pale and fluffy, about 2 minutes. Mix in the browned butter, scraping the bottom of the pan to get all the brown solids. Add the rum, cream, and vanilla and continue to beat until smooth.

Remove the tart shell from the refrigerator and pour the filling into it, leaving ½-inch between the filling and the top of the crust. Bake until the crust is golden-brown, and the filling is barely set in the middle, about 40 minutes. Allow to cool on a rack.

For the topping:

Arrange the apricots in concentric circles, starting at the outside edge of the crust, until the surface of the tart filling is covered. Beat the cold cream with the sugar and vanilla until soft peaks form. Serve each wedge of the tart with a dollop of the whipped cream. 

Apricot Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Apricot Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.