Almond Apricot Tart

Total Time:
1 hr 10 min
Prep:
30 min
Cook:
40 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • For the frangipane:
  • 1/3 cup sugar
  • 2/3 cup slivered almonds, slightly toasted
  • 6 tablespoons butter
  • 1 eggs
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 tablespoons flour
  • 1 sheet frozen puff pastry, thawed
  • 6 fresh or canned apricot halves, pits removed
  • 1/4 cup whole almonds, skin on
  • Confectioners' sugar, for garnish
Directions
  • Preheat oven to 425 degrees F.

  • To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.

  • To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.

  • Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.

  • Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.


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