Indulge your taste buds with a delightful Almond Apricot Tart, a harmonious blend of sweet and tangy flavors. This classic French dessert features a buttery, flaky crust filled with a luscious almond cream and topped with tender apricot halves. The combination of nutty almonds, juicy apricots, and a hint of citrus zest creates a tantalizing symphony of flavors that will leave you craving for more.
In this comprehensive guide, we present two delectable variations of the Almond Apricot Tart. The first recipe offers a traditional approach, using a homemade almond cream filling and fresh apricots. For those seeking a more convenient option, the second recipe features a store-bought almond filling and canned apricots, making it a perfect choice for busy bakers. Both recipes yield a stunning tart that will be the star of any gathering, whether it's a family brunch, an afternoon tea party, or a special holiday celebration.
ALMOND-APRICOT TART WITH WHIPPED CREAM
Rings of apricots top this tart for a flowerlike effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch tart
Number Of Ingredients 16
Steps:
- Make the crust: Pulse flour andalmonds in a food processor untilground. Beat butter and confectioners'sugar with a mixer onmedium speed until pale and fluffy,about 5 minutes. Add flour mixture,yolk, and a pinch of salt;mix until dough comes together.Press into bottom and up sides ofa 9-inch tart pan with a removablebottom; refrigerate for 1 hour.
- Preheat oven to 325 degrees. Make thefilling: Heat butter in a saucepanover medium-high heat untilbrowned, 3 to 4 minutes. Let coolfor 10 minutes.
- Meanwhile, beat yolks, corn syrup,and brown sugar with a mixeron medium speed until pale andfluffy, about 2 minutes. Mix inbrowned butter (with bits), amaretto,cream, and vanilla. (Mixtureshould be thick but pourable.)
- Transfer tart shell onto a bakingsheet. Pour in filling to reachhalfway up side. Bake until crustis golden brown and crisp andcenter is set but slightly soft, 40to 45 minutes. Let cool.
- Make the topping: Working in a circle and pressing into filling, top tart with apricots. Garnish with confectioners' sugar. Whisk cream with a mixer on medium speed until soft peaks form. Serve tart topped with whipped cream.
APRICOT TART WITH PISTACHIO-ALMOND FRANGIPANE
Categories Fruit Nut Dessert Bake Apricot Almond Pistachio Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 20
Steps:
- For crust:
- Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Cover and refrigerate at least 1 hour and up to 1 day.
- For filling:
- Combine pistachios, almonds, and sugar in processor. Blend until nuts are finely ground. Add butter and blend to paste consistency. Using on/off turns, mix in egg and both extracts. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
- Preheat oven to 375°F. Bake chilled crust until light golden, pressing any bubbles with back of fork, about 18 minutes. Cool crust on rack 15 minutes.
- Spread filling evenly in crust. Arrange apricot halves, cut side down, close together in concentric circles atop filling, fitting in as many as possible. Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes. Cool tart completely on rack.
- For glaze:
- Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart. Sprinkle chopped pistachios around edge of tart. (Can be prepared 8 hours ahead; let stand at room temperature.)
APRICOT ALMOND TART
Categories Egg Dessert Bake Broil Apricot Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Make tart shell:
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round and fit into bottom and side of tart pan, then trim flush with top of rim. Chill until firm, about 30 minutes.
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with weights. Bake until pastry is pale golden along rim, and set underneath weights, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes. Leave oven on.
- Fill and bake tart:
- While shell cools, roast apricots in 1 layer, cut sides up, in a 13- by 9-inch baking dish 30 minutes, then set aside.
- Reduce oven temperature to 350°F.
- Pulse almonds with 2 tablespoons sugar and a pinch of salt in a food processor until finely ground.
- Beat together butter and 1/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition, then beat in almond mixture, vanilla, and almond extract until just combined.
- Spread frangipane evenly in tart shell. Arrange apricots, cut sides up, on top of frangipane. (Frangipane will puff up around apricots when baked.) Bake until frangipane is golden brown and just firm to the touch, about 45 minutes.
- Preheat broiler.
- Sprinkle top of tart with remaining 2 teaspoons sugar and broil about 6 inches from heat until sugar is melted and top of tart is browned, 1 to 2 minutes (watch carefully). Cool to warm or room temperature in pan on a rack, at least 30 minutes.
APRICOT AND ALMOND TART
Provided by Alice Hart
Categories lunch, dessert
Time 2h10m
Yield One 9-inch tart (8 servings)
Number Of Ingredients 13
Steps:
- To make the pastry: in the bowl of a food processor, combine the butter, flour and salt. Pulse until the mixture resembles very fine bread crumbs. Add the confectioners' sugar, egg yolk and 2 tablespoons chilled water, and pulse a few times to bring the mixture together. Pour onto a work surface and knead the dough sparingly until smooth, being careful not to overwork it. Flatten into a disk, wrap in plastic and chill for at least 30 minutes or up to 24 hours.
- To make the frangipane: In a food processor, grind the almonds to a fine powder. Transfer to a bowl. In the food processor, combine 1 cup brown sugar, butter, and vanilla pulp. Process until light and fluffy, then with motor running add the flour and the eggs. Add the ground almonds and pulse to mix evenly. Set aside at room temperature or refrigerate for up to 24 hours. Bring to room temperature and stir before using.
- To assemble: Lightly flour a cool work surface and roll the pastry into a large disk about 1/4-inch thick. Press into a 9-inch tart pan with a removable base and trim the edge. Chill at least 1 hour.
- Heat oven to 325 degrees with a large baking sheet on the middle rack. Spread frangipane in the chilled tart pan, and nestle the apricot halves evenly on top, cut sides up. Sprinkle each half with about 1/2 teaspoon brown sugar. Place the tart on the baking sheet and bake until golden, and set, about 1 hour and 15 minutes. If the top appears to be browning too fast, cover loosely with foil.
- Trim any baked overflow to loosen the edge of the tart. Press up the bottom of the pan to loosen the sides and cool the tart in the pan on a wire rack. When completely cool, serve with crème fraîche or whipped cream.
Nutrition Facts : @context http, Calories 708, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 48 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 23 grams, Sodium 107 milligrams, Sugar 29 grams, TransFat 1 gram
EASY APRICOT ALMOND TART
Categories Fruit Dessert Bake Quick & Easy Apricot Almond Summer Jam or Jelly Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Unfold crust and press out fold lines. Sprinkle with flour and gently spread flour over crust. Arrange floured side down in 9-inch-diameter tart pan with removable bottom. Trim edges. Pierce all over with fork. Bake until golden brown, about 11 minutes. Cool slightly on rack. Reduce oven to 375°F.
- spread preserves in bottom of crust. Top with almonds. Arrange apricots cut side down atop almonds, filling tart completely. Sprinkle with sugar. Dot apricots with butter. Bake until apricots are tender and filling is syrupy, about 1 hour. Cool on rack.
ALMOND, APRICOT, AND CHERRY TART
Categories Dessert Bake Apricot Cherry Almond Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For crust:
- Blend first 3 ingredients in processor until almonds are finely ground. Using electric mixer, beat butter and powdered sugar in medium bowl until blended. Beat in egg. Add flour mixture; beat until blended. Gather dough into ball; flatten into square. Wrap in plastic; refrigerate 1 hour.
- Roll out dough on floured surface to 10-inch square. Transfer to 9-inch square tart pan with removable bottom; press crust over bottom and up sides of pan. Trim any excess dough. Pierce crust all over with fork; chill at least 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)
- For filling:
- Preheat oven to 350°F. Using electric mixer, beat almond paste and 4 tablespoons sugar in medium bowl until fine meal forms, about 3 minutes. Add butter; beat until almost smooth. Add egg; beat until smooth. Beat in flour. Spread filling evenly in unbaked crust. Arrange apricot quarters on sides with rounded side up in rows atop filling. Place cherry halves between apricots. Sprinkle remaining 2 tablespoons sugar over fruit.
- Bake tart 30 minutes. Reduce oven temperature to 325°F. Bake until crust is golden and filling is puffed and golden, about 30 minutes longer. Cool tart in pan on rack at least 1 hour. Serve tart warm or at room temperature.
ALMOND-APRICOT TART
This rather simple tart recipe is open to interpretation. Bake it according to the recipe, which includes pastry bolstered with ground almonds and a filling rich with apricots that suggests frangipane with more almonds and mascarpone. But as the season takes on summer's glow, you could use this recipe as a template and swap out the apricots for a layer of lightly sweetened fresh raspberries splashed with framboise eau de vie. Diced poached sweetened rhubarb, diced fresh apricots or quartered and stemmed fresh black figs would work, too.
Provided by Florence Fabricant
Categories pies and tarts, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place apricots and whisky in a saucepan, bring to a simmer and set aside. Turn apricots in warm whisky from time to time while continuing with preparation.
- Heat oven to 450 degrees. Combine flour, 1/4 cup ground almonds, salt and granulated sugar in a bowl or food processor. Whisk to combine. By hand or machine, add butter, pulsing or using a pastry blender to make a crumbly mixture. Beat egg yolk with 4 tablespoons cold water and add, mixing or pulsing until ingredients come together to form a dough. Add a little more water as needed.
- Shape pastry into a flattened disk on a floured surface and roll to fit a 9-inch straight-sided tart pan. Prick the bottom. Line with foil and pastry weights and bake 10 minutes. Remove foil and weights and bake 10 minutes more, until lightly golden. Remove from oven. Reduce oven temperature to 350 degrees.
- Drain apricots, reserving any whisky. Tightly line pastry shell with apricots. Whisk together the remaining 1/2 cup ground almonds and confectioners' sugar in a bowl. In a separate bowl, whisk mascarpone until smooth. Beat 2 remaining eggs and add to mascarpone along with reserved whisky and almond extract. Mix into combined almonds and confectioners' sugar. Pour over apricots in pastry shell.
- Place tart in oven and bake 20 minutes. Sprinkle sliced almonds around the outside edge of the tart filling to form a border about an inch wide. Return to oven and bake another 15 to 20 minutes, until the filling is puffed and lightly browned. Remove from oven, place on a rack and let cool to room temperature before serving.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 26 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 271 milligrams, Sugar 31 grams, TransFat 0 grams
APRICOT ALMOND TART
Years ago, in Paris, I had a dessert like this. It was SO good that I decided to try my hand at making one. This is the recipe I came up with. The family loved it!!! And it tastes a LOT like the version I had in Paris.
Provided by Torrey Moseley
Categories Pies
Time 1h35m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Generously butter sides and bottom of tart pan (I used one with a removable bottom). I put parchment paper on the bottom of mine cut in a circle to the size of the pan.
- 3. FOR CRUST: In bowl, combine melted butter and sugar until blended. Add remaining ingredients (only half the ground nuts), and stir to form a cookie-like dough.
- 4. Press dough into tart pan evenly covering bottom and up sides. This recipe makes quite a bit of dough. If you want a thinner crust, just use about 2/3 of the dough for the crust and use the rest to make some pretty yummy cookies.
- 5. Bake crust for 15 min until light golden brown.
- 6. Let crust cool COMPLETELY. IMPORTANT NOTE: to ensure a crisp crust your crust and filling must be the same temp when adding them together...i.e. hot crust + hot filling....cooled crust + cooled filling. If you mix hot crust and cold filling (or vice versa) you get a soggy crust.
- 7. In separate bowl, combine filling ingredients (except apricots) and whisk until smooth.
- 8. Sprinkle remaining ground nuts evenly over cooled, baked crust (this will help prevent crust from getting soggy too)
- 9. Pour filling over cooled crust.
- 10. Arrange apricot halves, cut side DOWN, on tart. I started with a circle around the outside and worked inward.
- 11. Return tart to oven. Bake the filled tart for 55-60 minutes until edges are browned, custard is set and apricots are soft.
Tips:
- Use a food processor to quickly and easily make the almond filling.
- If you don't have a food processor, you can also use a blender or a mortar and pestle to make the filling.
- Make sure to use a tart pan with a removable bottom, as this will make it easier to remove the tart from the pan.
- If you don't have a tart pan, you can also use a 9-inch pie plate.
- To prevent the tart crust from becoming soggy, pre-bake it before filling it.
- Be sure to use ripe apricots for the best flavor.
- You can also use other fruits in this tart, such as peaches, plums, or berries.
- Serve the tart warm or at room temperature.
Conclusion:
This almond apricot tart is a delicious and easy-to-make dessert that is perfect for any occasion. The almond filling is rich and flavorful, and the apricots add a touch of sweetness and tartness. The crust is flaky and buttery, and the whole tart comes together in a beautiful and impressive way. Whether you're a seasoned baker or a beginner, this tart is sure to be a hit. So next time you're looking for a special dessert to make, give this almond apricot tart a try.
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