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    You are in: Home / Recipes / Fresh Apricot Tart Recipe
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    Fresh Apricot Tart

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Ceezie's Note:

    Our neighbor has 2 giant apricot trees and so we are always loaded with them. I eat as many as I can fresh and then this is on tap. Source: Martha Stewart

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

    FILLING

    Directions:

    1. 1
      To make the crust: Preheat oven to 350 degrees.with rack in center. Brush and 8-by-11-inch tart pan with removable bottom with butter.
    2. 2
      Place the almonds and 1 tablespoon sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add the butter, and process until combined. Pulse in the flour, the remaining 1 tablespoon plus 1/4 teaspoon sugar, and the almond extract until combined.
    3. 3
      Transfer the crumbly dough to the prepared pan. Using your fingers, pat out dough evenly to make a thin crust along the bottom and up the sides of the pan. Chill the crust 30 minutes.
    4. 4
      Bake crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
    5. 5
      To make the filling and assemble the tart: Preheat oven to 350 degrees. Spread the almond slices in a single layer in a rimmed baking sheet; toast in oven until golden, about 10 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Set aside.
    6. 6
      In a large bowl, combine 1/2 cup granulated sugar, salt, all-purpose flour, almond flour, and baking powder; whisk together. Whisk in the eggs, melted butter, and half-and-half until well combined. Pour the filling into the baked crust.
    7. 7
      Arrange the apricot halves, cut-sides up, on top of the filling, packing the fruit closely together. Sprinkle the tops of the apricots with the remaining 1 tablespoon granulated sugar. Sprinkle the toasted almonds over the entire tart.
    8. 8
      Bake the tart until the filling is puffed and golden brown, 60 to 70 minutes, rotating the pan after 30 minutes for even browning. Transfer tart to a wire rack to cool. Unmold, and sprinkle with confectioners' sugar just before serving.

    Ratings & Reviews:

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    Nutritional Facts for Fresh Apricot Tart

    Serving Size: 1 (87 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 244.6
     
    Calories from Fat 123
    50%
    Total Fat 13.7 g
    21%
    Saturated Fat 5.7 g
    28%
    Cholesterol 52.8 mg
    17%
    Sodium 58.9 mg
    2%
    Total Carbohydrate 26.7 g
    8%
    Dietary Fiber 1.8 g
    7%
    Sugars 13.7 g
    54%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    almond flour

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