This Apricot Tart is Enhanced with Almonds in the Crust and the Topping
This apricot tart can be made with many stone fruits – plums, apriums, pluots, peaches or nectarines. Prune plums don’t work as well as other plums, but in general, this tart recipe is pretty forgiving. You could even use a blend of fruit. The recipe calls for almond paste, and we use Love n Bake Almond Paste, which can be ordered through King Arthur Flour.
- 1 cup all-purpose flour
- ¾ sliced almonds, natural or blanched
- ¼ cup sugar
- Pinch salt
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
- 1 large egg yolk
- 1 to 2 tablespoons chilled heavy cream
- ¾ cup all-purpose flour
- 5 ounces almond paste, crumbled
- ½ cup firmly packed light brown sugar
- 6 tablespoon unsalted butter, melted
- ¼ cup sliced almonds, natural or blanched
- 12 to 14 fresh, ripe medium sized apricots, stoned and cut into eights (to yield 5 cups)
- ½ cup sugar
- 3 tablespoons cornstarch
- For the Crust: Coat a 10-inch loose-bottomed fluted tart pan with nonstick spray.
- Place flour, nuts, sugar and salt in the bowl of a food processor fitted with metal blade and pulse to combine. Add butter and pulse on and off until it forms a very coarse meal; there might be pockets of larger butter pieces, which is fine. Pulse in egg yolk, then drizzle in the smaller amount of cream through feed tube and pulse until dough is moistened and just holds together if squeezed. Add additional cream only if necessary. Scrape crust mixture into prepared tart pan and press into an even layer along bottom and sides, flouring fingertips, if necessary. Freeze for 15 minutes or refrigerate for ½ hour while you prepare topping. Preheat oven to 400°F.
- For the Topping: Place flour, almond paste, brown sugar and melted butter in a small mixing bowl. Toss with fingertips or a wooden spoon until well combined. Toss in almonds; set aside.
- For the Filling: Toss plums, sugar and cornstarch together in a medium-sized mixing bowl until fruit is evenly coated.
- For the Assembly: Line a baking sheet with parchment paper; set aside. Line tart with foil and pie weights. Place tart pan directly on oven rack and bake for 15 minutes, remove foil and weights and bake for 5 minutes more. Crust should be dry to the touch and just tinged with light golden brown.
- Reduce oven temperature to 375°F. Pour about ⅓ cup of the topping across the bottom of the crust (to absorb extra juice), then scrape filling into crust. Sprinkle remaining topping evenly over filling. Place tart on prepared pan, which will catch any boil-overs.
- Bake for about 40 to 50 minutes or until filling is bubbling and topping is a light golden brown. Cool tart completely on rack before serving. Tart is best served the same day but may be loosely covered with foil at stored at room temperature overnight.
- Using blanched almonds will give the tart a more elegant look and conversely the natural almonds are a little more rustic. Either works well in this apricot tart recipe.