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Apricot Armagnac Almond Tart

By The Canadian Living Test Kitchen

Tested till perfect

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Apricot Armagnac Almond Tart

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 473
pro 7 g
total fat 27 g
sat. fat 14 g
carb 52 g
fibre 4 g
chol 117 mg
sodium 219 mg
% RDI: -
calcium 4
iron 18
vit A 38
vit C 3
folate 15

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
  • Filling:
  • 1-1/2 cups dried apricots
  • 1/3 cup Armagnac or brandy
  • 2 tbsp lemon juice
  • 2 eggs, separated
  • 3/4 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 tsp vanilla
  • 1/2 cup all-purpose flour
  • 1/2 cup slivered 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

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