Apricot Nut Tart

Name: Apricot Nut Tart
Ingredients: 1 cup (6 oz.) dried apricots, preferably Californian; 2/3 cup dessert wine such as orange muscat (or orange juice), divided; 1/2 teaspoon finely shredded orange zest; 2/3 cup honey, divided; 1 cup whole hazelnuts; 1 cup blanched almonds; 3 large eggs; 1 teaspoon vanilla extract; 2 tablespoons butter, melted

9 ingredients

7 steps

Ingredients

1 cup (6 oz.) dried apricots, preferably Californian
2/3 cup dessert wine such as orange muscat (or orange juice), divided
1/2 teaspoon finely shredded orange zest
2/3 cup honey, divided
1 cup whole hazelnuts
1 cup blanched almonds
3 large eggs
1 teaspoon vanilla extract
2 tablespoons butter, melted

Directions

1

In a saucepan, simmer apricots, 1/3 cup wine, the orange zest, and 2 tbsp. honey over low heat, uncovered, stirring occasionally, until apricots are soft and liquid is absorbed, 10 to 25 minutes.
2

Meanwhile, preheat oven to 350°. Put hazelnuts and almonds in 2 separate shallow 9-in. pans. Bake until nuts are golden, shaking occasionally, about 10 minutes. Pour hazelnuts into a towel and rub to remove as much skin as possible; discard skin.
3

In a bowl, whisk eggs, remaining wine and honey, vanilla, and butter until blended. Stir in nuts.
4

Press pastry over bottom and up side of a 10- to 11-in. tart pan with removable rim. Distribute apricots evenly over pastry. Pour nut mixture over fruit, arranging evenly.
5

Bake tart on bottom rack of oven until golden brown, 50 to 55 minutes. Cool in pan on a rack, then remove pan rim. Serve dolloped with whipped cream if you like.
6

Make ahead: Cover and chill up to 1 day.
7

Note: Nutritional analysis is per serving.