Almond-Apricot Tart with Whipped Cream
Rings of apricots top this tart for a flowerlike effect.
- Servings: 10
- Yield: Makes one 9-inch tart
Source: Martha Stewart Living, June 2010
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
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
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.
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.
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.)
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.
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.