Apricot Armagnac Almond Tart

Author: Canadian Living

Simmering the apricots in Armagnac plumps them and adds a rich vanilla flavour. You can substitute regular brandy or 1/3cup (75 mL) apricot nectar and 1 tsp (5 mL) lemon juice for the Armagnac.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2005

Ingredients

  • Small Batch Sweet Pastry Recipe (add pinch of freshly grated nutmeg to flour in Small Batch Sweet Pastry to make Small Batch Sweet Nutmeg Pastry)
  • 1 teaspoon icing sugar
Filling:
  • 1 1/2 cup dried apricot
  • 1/3 cup Armagnac
  • 1/3 cup brandy
  • 2 tablespoons lemon juice
  • 2 eggs separated
  • 3/4 cups granulated sugar
  • 1/2 cup butter softened
  • 1 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 1/2 cup slivered almonds

Method

On lightly floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) tart pan with removable bottom. Trim edge to 1/2-inch (1 cm) overhang; fold overhang over pastry on rim then press up to stand 1/4 inch (5 mm) above edge of pan. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 15 minutes. Remove weights and foil; let cool on rack.

Filling: Meanwhile, in small saucepan, bring apricots, Armagnac, lemon juice and 1/4 cup (50 mL) water to boil. Cover, reduce heat and simmer until apricots are softened, about 15 minutes. Transfer to food processor; pur?until smooth. Spread over crust.

In bowl, beat egg whites until soft peaks form; beat in 2 tbsp (25 mL) of the sugar, 2 tsp (10 mL) at a time, until stiff peaks form. In large bowl, beat butter with remaining sugar until fluffy. Beat in egg yolks, 1 at a time; beat in vanilla. Stir in flour. Stir in one-third of the egg whites. Fold in remaining egg whites. Spread over filling. Sprinkle with almonds.

Bake in bottom third of 375°F (190°C) oven until tester inserted in centre comes out clean and almonds are golden, 30 to 40 minutes. Let cool on rack. (Make-ahead: Let stand at room temperature for up to 24 hours.) Dust with icing sugar.

Nutritional facts <b>Per serving:</b> about

  • Sodium 219 mg
  • Protein 7 g
  • Calories 473.0
  • Total fat 27 g
  • Cholesterol 117 mg
  • Saturated fat 14 g
  • Total carbohydrate 52 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 38.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Apricot Armagnac Almond Tart

Login