Apricot Armagnac Almond Tart

By The Canadian Living Test Kitchen

29 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	473473 cal
pro	7 g7g pro
total fat	27 g27g total fat
sat. fat	14 g14g sat. fat
carb	52 g52g carb
fibre	4 g4g fibre
chol	117 mg117mg chol
sodium	219 mg219mg sodium
% RDI:	-
calcium	44 calcium
iron	1818 iron
vit A	3838 vit A
vit C	33 vit C
folate	1515 folate

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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.

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 tsp icing sugar 1 1tsp tspicing sugar
Filling:
1-1/2 cups dried apricots 1-1/2 1-1/2cups cupsdried apricotdried apricots
1/3 cup Armagnac 1/3 1/3cup cupArmagnac or brandy
2 tbsp lemon juice 2 2tbsp tbsplemon juice
2 eggs , separated2 2eggeggs, separated
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1 tsp vanilla 1 1tsp tspvanilla
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
1/2 cup slivered almonds 1/2 1/2cup cupslivered almonds

Preparation

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.

Source : Canadian Living Magazine: January 2005