Apricot Almond Tart
This recipe makes 8 servings
Ingredients
- 1/2 cup lightly toasted blanched almonds
- 1/2 cup granulated sugar
- 1/3 cup butter, softened
- 1 egg
- 2 tbsp 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 almonds
- 1/4 cup icing sugar
- 1-1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup 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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