Apricot Tart

"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"
 
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Ready In:
2hrs 15mins
Ingredients:
11
Serves:
6-8
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ingredients

  • 1 14 cups flour
  • 12 cup almonds, toasted,blanched and finely ground
  • 9 tablespoons sugar
  • 12 cup butter, plus
  • 2 tablespoons butter, divided
  • 1 egg yolk
  • 1 12 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
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directions

  • 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.

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Reviews

  1. 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_!
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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