Apricot Almond Tart
Servings: 6 to 8
Ingredients:
-
1/2 cup (125 mL) lightly toasted blanched almonds
1/2 cup (125 mL) granulated sugar
1/3 cup (75 mL) butter, softened
1 egg
2 tbsp (25 mL) almond, apricot or plum liqueur, or rum
5 cups (1.25 L) pitted halved apricots or small plums (2 lb/1 kg)
1/3 cup (75 mL) icing sugar
Almond Pastry:
1/2 cup (125 mL) lightly toasted blanched almonds
1/4 cup (50 mL) icing sugar
1-1/2 cups (375 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/2 cup (125 mL) cold butter, cubed
1 egg, lightly beaten
Preparation:
Almond Pastry: In food processor, finely grind almonds with icing sugar. Blend in flour and salt. Add butter; pulse just until mixture resembles coarse crumbs. Drizzle egg over surface; pulse just until ragged dough forms, about 10 times.
Press dough evenly over bottom and up sides of 11-inch tart pan with removable bottom. Refrigerate for 30 minutes. Line with foil; fill evenly with pie weights or beans. Bake in bottom third of 400°F oven until firm and light golden around top, about 10 minutes. Lift out weights with foil; let cool on rack.
Meanwhile, in food processor, finely grind almonds with granulated sugar. Add butter, egg and liqueur; whirl until smooth. Spread over pastry.
Nestle apricots, cut side down, in filling. Sift 1/4 cup (50 mL) of the icing sugar over apricots. Bake in bottom third of 400°F oven until filling is set, apricots are tender and crust is golden brown, about 30 minutes. Let cool on rack. Dust lightly with remaining icing sugar.
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