Apricot Almond Orange Tart With White Chocolate Cream

Recipe by Leslie
READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place apricots in a shallow dish and cover (just) with boiling water. Allow to sit and soften, they will become raisin-like.
  • Meanwhile, combine flour, cinnamon, brown sugar, and salt in a bowl. Add butter in small pieces and mix until mixture looks like coarse sand.
  • Beat together egg yolk and lemon juice and pour into flour mixture while mixer is running. Mix well, and if dough seems a little dry, add a little extra lemon juice.
  • Now knead mixture gently by hand and form into a ball. Flatten into a disc shape and chill for 10 minutes before using.
  • Preheat oven to 425 degrees.
  • Roll out pastry on a floured surface and place in a 9 inch tart or pie pan, forming it up the sides.
  • Prick pastry with a fork, line with tinfoil and place a pie weight on top. If you don't have a pie weight, simply line with foil, and place a heavy baking dish right on top of the foil. This will prevent the pastry from puffing up while baking, and keep it tart-like.
  • Bake 15 minutes, remove foil and weight and bake for 5 minutes longer.
  • Reduce oven temp to 375 degrees.
  • Place ground almonds on a cookie sheet and bake for 3 minutes, cool.
  • Drain water off apricots. If using whole apricots, cut each apricot into 6-8 small pieces.
  • Combine almonds, butter, sugar and chopped apricots in a bowl.
  • Add salt, eggs and reserved egg white and mix well.
  • Pour onto cooled baked tart shell and bake 25 minutes or until set.
  • Place orange slices on top. Melt jam on stove and brush top of tart with glaze.
  • Bring whipping cream to a slow boil in a pan, stirring often. Pour over chopped white chocolate and stir until chocolate is smooth and melted.
  • Cool completely in refrigerator to let mixture become thicker.
  • Cut and serve tart, stir cold chocolate cream mixture again and drizzle over tart portions on plate.
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