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Almond-Apricot Tart with Whipped Cream

Rings of apricots top this tart for a flowerlike effect.

  • Servings: 10
  • Yield: Makes one 9-inch tart
Almond-Apricot Tart with Whipped Cream

Source: Martha Stewart Living, June 2010

Ingredients

For the Crust

  • 3/4 cup all-purpose flour
  • 1/4 cup blanched almonds, toasted
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup confectioners' sugar
  • 1 large egg yolk
  • Salt

For the Filling

  • 6 tablespoons unsalted butter
  • 5 large egg yolks
  • 1/4 cup plus 2 tablespoons light corn syrup
  • 3 tablespoons light-brown sugar
  • 3 tablespoons amaretto (or other almond-flavored liqueur)
  • 3 tablespoons heavy cream
  • 1 1/2 teaspoons pure vanilla extract

For the Topping

  • 2 pounds baby apricots, halved and pitted
  • Garnish: confectioners' sugar
  • 2 cups heavy cream

Directions

  1. Make the crust: Pulse flour and
    almonds in a food processor until
    ground. Beat butter and confectioners'
    sugar with a mixer on
    medium 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 of
    a 9-inch tart pan with a removable
    bottom; refrigerate for 1 hour.

  2. Preheat oven to 325 degrees. Make the
    filling: Heat butter in a saucepan
    over medium-high heat until
    browned, 3 to 4 minutes. Let cool
    for 10 minutes.

  3. Meanwhile, beat yolks, corn syrup,
    and brown sugar with a mixer
    on medium speed until pale and
    fluffy, about 2 minutes. Mix in
    browned butter (with bits), amaretto,
    cream, and vanilla. (Mixture
    should be thick but pourable.)

  4. Transfer tart shell onto a baking
    sheet. Pour in filling to reach
    halfway up side. Bake until crust
    is golden brown and crisp and
    center is set but slightly soft, 40
    to 45 minutes. Let cool.

  5. 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.

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