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Fresh Apricot Tart

  • yield: Serves 12

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Ingredients

For the Crust

  • 6 tablespoons unsalted butter, room temperature, plus 1 tablespoon unsalted butter, melted
  • 3 ounces whole blanched almonds (about 3/4 cup)
  • 2 tablespoons plus 1/4 teaspoon granulated sugar
  • 1 cup all-purpose flour
  • Pinch of salt
  • 1/4 teaspoon pure almond extract

For the Filling

  • 3 tablespoons blanched sliced almonds
  • 1/2 cup plus 1 tablespoon granulated sugar
  • Pinch of salt
  • 6 tablespoons all-purpose flour
  • 6 tablespoons almond flour or 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 to 12 fresh apricots, halved and stones removed
  • Confectioners' sugar, for dusting

Directions

  1. Step 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. Step 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. Step 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. Step 4

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

  5. Step 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. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, April 1999

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