Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Fresh Apricot Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 This tart showcases the fragrant apricots with the almond flavor in both the filling and crust. Ingredients For the Crust 6 tablespoons unsalted butter, room temperature, plus 1 tablespoon unsalted butter, melted 3 ounces whole blanched almonds (about ¾ cup) 2 tablespoons plus ¼ teaspoon granulated sugar 1 cup all-purpose flour Pinch of salt ¼ teaspoon pure almond extract For the Filling 3 tablespoons blanched sliced almonds ½ cup plus 1 tablespoon granulated sugar Pinch of salt 6 tablespoons all-purpose flour 6 tablespoons almond flour or very finely ground blanched almonds ½ teaspoon baking powder 2 large eggs, lightly beaten 1 ½ tablespoons unsalted butter, melted 6 tablespoons half-and-half 10 to 12 fresh apricots, halved and pitted Confectioners' sugar, for dusting Directions To make the crust: Preheat oven to 350 degrees with rack in center. Brush a 8-by-11-inch tart pan with removable bottom with butter. 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. 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. Bake crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool. 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. 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. 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. 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. Rate it Print