Recipe by ellie_
I came across this recipe while looking for apricot recipes. Although I haven't made it I am hoping to make it before the too-short apricot season ends. Chillng dough time (1 hour) is included in prep time. Recipe source: local newspaper
Top Review by bluemoon downunder
The apricots were looking pretty ordinary when I was hunting down the ingredients for this tart, so I used nectarines which were very sweet and juicy. The instructions were really easy to follow: always such a plus! I used only about half the specified amount of sugar (it would otherwise have simply been too sweet for us), and I used brown sugar. This tart was truly delicious and well worth the effort. I'll certainly make this again. Thanks for sharing this recipe, ellie_!
- 1 1⁄4 cups flour
- 1⁄2 cup almonds, toasted,blanched and finely ground
- 9 tablespoons sugar
- 1⁄2 cup butter, plus
- 2 tablespoons butter, divided
- 1 egg yolk
- 1 1⁄2 teaspoons vanilla, divided
- 1 cup whipping cream, plus
- 2 -3 tablespoons whipping cream, divided
- 7 -8 apricots, cut in half and pitted
- 2 eggs, beaten
Directions See How It's Made
- Preheat oven to 375-degrees F.
- Combine flour, ground almonds, 3 tablespoons sugar and the salt in a bowl.
- Cut 1/2 cup of the butter in small pieces and work it into the dough with two knives or a pastry cutter until dough is crumbly.
- Combine egg yolk, 1/2 teaspoon vanilla and 2-3 tablespoons whipping cream.
- Make a well in the center of the flour mixture and pour the egg yolk/whipping cream mixture in, stirring with a fork to blend until dough can be formed into a ball.
- Gather up the ball of dough, on a floured board knead it several times and then wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Roll chilled dough out on a floured board to 3/8-inch thickness and press into a 9-inch tart pan, pressing it into the bottom and sides of pan and discard excess dough. Chill for 30 minutes.
- Line chilled pan with foil, then fill with pie weights (or crumbled up foil balls).
- Bake shell for 15 minutes. Remove from oven and remove foil and weights.
- Prick bottom of shell with a fork and return to oven and bake for an additional 10 minutes or until shell is light brown. Cool on a wire rack.
- Reduce oven temperature to 350-degrees F.
- Arrange apricots halves, pitted side up in the tart shell.
- Combine remaining whipping cream, vanilla, eggs and 1/4 cup sugar in a bowl and then pour custard over apricots.
- Dot with remaining butter (2 tablespoons) and sprinkle with remaining sugar (2 tablespoons).
- Bake for 35-40 minutes or when custard tests done (by inserting knife in center- when knife is clean custard is done).
- Place tart under broiler for 30 seconds or when top is brown.
- Remove from oven and cool before serving.