Fresh Apricot Tart

Name: Fresh Apricot Tart
Ingredients: CRUST; 6 tablespoons unsalted butter, room temperature, plus 1 tablespoon unsalted butter, melted; 3 ounces whole blanched almonds (about 3/4 cup); 2 tablespoons granulated sugar; 1/4 teaspoon granulated sugar; 1 cup all-purpose flour; 1 pinch salt; 1/4 teaspoon almond extract; FILLING; 3 tablespoons blanched sliced almonds; 1/2 cup plus 1 tablespoon granulated sugar; 1 pinch salt; 6 tablespoons all-purpose flour; 6 tablespoons almond flour or 6 tablespoons very finely ground blanched almonds; 1/2 teaspoon baking powder; 2 large eggs, lightly beaten; 1 1/2 tablespoons unsalted butter, melted; 6 tablespoons half-and-half; 10 -12 fresh apricots, halved and stones removed; confectioners' sugar, for dusting

20 ingredients

8 steps

Ingredients

CRUST
6 tablespoons unsalted butter, room temperature, plus 1 tablespoon unsalted butter, melted
3 ounces whole blanched almonds (about 3/4 cup)
2 tablespoons granulated sugar
1/4 teaspoon granulated sugar
1 cup all-purpose flour
1 pinch salt
1/4 teaspoon almond extract
FILLING
3 tablespoons blanched sliced almonds
1/2 cup plus 1 tablespoon granulated sugar
1 pinch salt
6 tablespoons all-purpose flour
6 tablespoons almond flour or 6 tablespoons very finely ground blanched almonds
1/2 teaspoon baking powder
2 large eggs, lightly beaten
1 1/2 tablespoons unsalted butter, melted
6 tablespoons half-and-half
10 -12 fresh apricots, halved and stones removed
confectioners' sugar, for dusting

Directions

1

To make the crust: Preheat oven to 350 degrees.with rack in center. Brush and 8-by-11-inch tart pan with removable bottom with butter.
2

Place the almonds and 1 tablespoon sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add the butter, and process until combined. Pulse in the flour, the remaining 1 tablespoon plus 1/4 teaspoon sugar, and the almond extract until combined.
3

Transfer the crumbly dough to the prepared pan. Using your fingers, pat out dough evenly to make a thin crust along the bottom and up the sides of the pan. Chill the crust 30 minutes.
4

Bake crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
5

To make the filling and assemble the tart: Preheat oven to 350 degrees. Spread the almond slices in a single layer in a rimmed baking sheet; toast in oven until golden, about 10 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Set aside.
6

In a large bowl, combine 1/2 cup granulated sugar, salt, all-purpose flour, almond flour, and baking powder; whisk together. Whisk in the eggs, melted butter, and half-and-half until well combined. Pour the filling into the baked crust.
7

Arrange the apricot halves, cut-sides up, on top of the filling, packing the fruit closely together. Sprinkle the tops of the apricots with the remaining 1 tablespoon granulated sugar. Sprinkle the toasted almonds over the entire tart.
8

Bake the tart until the filling is puffed and golden brown, 60 to 70 minutes, rotating the pan after 30 minutes for even browning. Transfer tart to a wire rack to cool. Unmold, and sprinkle with confectioners' sugar just before serving.