Apricot Tart

5 from 2 votes

Fresh apricot tart with crunchy nut crust and creamy almond filling. (Recipe adapted from Bon Appetit, 2004.

Prep Time15

Course: Dessert

Cuisine: French

Servings: servings

Calories: 421kcal

Author: Cynthia

In the bowl of a food processor pulse flour, whole toasted almonds and salt until almonds are finely ground.
In large mixing bowl of a food processor, beat butter and powedered sugar until blended.
Beat in egg. Add flour mixture and beat until blended.
Gather dough into a ball and wrap in plastic wrap. Chill 1 hour.
Using a rolling pin, roll out dough on a lightly floured surface into a circle larger than tart pan.
Press crust over bottom and sides of tart pan. Trim any excess dough.
Pierce the bottom of the crust with a fork. Cover with plastic wrap and chill at least 2 hours or overnight.

Wash, pit, and slice the apricots into quarters. Preheat oven to 350 degrees F.
Using an electric mixer, beat almond paste and 4 Tablespoons granulated sugar in a medium bowl until it becomes a fine meal.
Add butter and beat until almost smooth. Add egg and continue beating just until smooth. Fold in flour and mix until blended.
Spread almond cream over prepared tart pan. Arrange apricot wedges with cut side down over the filling.
Sprinkle apricots with 2 Tablespoons granulated sugar.
Bake tart at 350 degrees F. for 30 minutes. Reduce heat to 325 degrees F. and continue baking until crust is golden and filling is puffed and golden brown.
Cool tart on wire rack for 10-15 minutes. Meanwhile prepare the apricot glaze

Mix 1/4 cup of apricot jam with 2-3 Tablespoons water in a small saucepan over low heat with a whisk until blended and smooth. Break up any bits of fruit. Puree if necessary. Brush glaze on warm tart.