Ultimate Spring Apricot Almond Tart
shared by Jennifer
Details:
-
PT30M
- Prep Time: 30 Minutes PT1H
- Cook Time: 1 Hour PT1H30M
- Total Time: 1 Hour 30 Minutes
- Difficulty: Novice
- Serves: 8 people
- Cuisine: American
Preheat the oven to 450°.Roll out the pie crust to about 10 1/2-11" and carefully fit it into the tart pan, pressing the bottom and sides firmly. Use a for
Ingredients:
- 1 9 inch pie crust
- 1/4 cup apricot preserves
- 3/4 cup slivered almonds
- 7-9 apricots
- 1/3 cup sugar
- 1 tablespoon butter cut into small pieces
- special equipment: 9" tart pan with removable bottom
Directions:
- Preheat the oven to 450°.
- Roll out the pie crust to about 10 1/2-11" and carefully fit it into the tart pan, pressing the bottom and sides firmly.
- Use a fork to prick the bottom of the pastry so that it doesn't bubble up during the par baking.
- Place in the hot oven and bake for 10-11 minutes or until lightly browned. (Note, if you're oven has hot spots be sure to rotate the pan so it doesn't get too dark on one side.
- After removing the pastry, reduce the oven temperature to 375°.
- Place the almonds in a mini prep food processor and pulse several times until the almonds are finely chopped, but not ground to powder. Set aside.
- Assemble an ice bath by filling a large bowl with equal part ice and water, set aside.
- Bring a saucepan of water to a boil and add 2-3 apricots, simmer for 20 seconds and transfer immediately to the ice bath to cool.
- Continue with the rest of the apricots. Peel the apricots with a sharp paring knife, slice in half and remove the pits. Set aside.
- Spread the apricot jam evenly in the bottom of the tart shell.
- Sprinkle with the almonds and arrange the apricot halves, cut side down over the almonds. Sprinkle evenly with the sugar and dot with bits of butter.
- Bake until apricots are tender about 50 minutes to one hour. Cool on a rack.