Apricot Almond Tart

By The Canadian Living Test Kitchen

Tested till perfect

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Apricot Almond Tart

This recipe makes 8 servings

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Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1/2 cup lightly toasted blanched almonds 1/2 cup lightly toasted blanched almonds
  • 1/2 cup granulated sugar 1/2 cup granulated sugar
  • 1/3 cup butter , softened1/3 cup butter, softened
  • 1 egg 1 egg
  • 2 tbsp almonds , apricot or plum liqueur, or rum2 tbsp almonds, apricot or plum liqueur, or rum
  • 5 cups pitted halved apricots , or small plums (2 lb/1 kg)5 cups pitted halved apricots, or small plums (2 lb/1 kg)
  • 1/3 cup icing sugar 1/3 cup icing sugar
  • Almond Pastry
  • 1/2 cup lightly toasted blanched almonds 1/2 cup lightly toasted blanched almonds
  • 1/4 cup icing sugar 1/4 cup icing sugar
  • 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
  • 1/4 tsp salt 1/4 tsp salt
  • 1/2 cup cold butter , cubed1/2 cup cold butter, cubed
  • 1 egg , lightly beaten1 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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