Apricot Almond Tart

[migration] empty title 281 Author: Canadian Living Credits: [migration] empty title 281

  • Portion size 8 servings

Ingredients

  • 1/2 cup lightly toasted blanched almond
  • 1/2 cup granulated sugar
  • 1/3 cup butter softened
  • 1 egg
  • 2 tablespoons almonds apricot or plum liqueur, or rum
  • 5 cups pitted halved apricots or small plums (2 lb/1 kg)
  • 1/3 cup icing sugar
Almond Pastry:
  • 1/2 cup lightly toasted blanched almond
  • 1/4 cup icing sugar
  • 1 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1 egg lightly beaten

Method

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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Baking & Desserts

Apricot Almond Tart

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