Description
This Apricot Almond Tart combines a flaky, buttery crust with a sweet and tangy apricot filling, topped with crunchy toasted almonds. Perfect for a delightful dessert or afternoon treat, this tart features fresh apricots baked into a silky custard-like base with a hint of vanilla and a crisp almond finish.
Ingredients
Scale
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- ¼ cup granulated sugar
- ¼ tsp salt
For the Filling:
- 4 large eggs
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 2 cups fresh apricots (sliced into wedges)
Topping:
- ½ cup sliced almonds (toasted)
Instructions
- Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, ¼ cup granulated sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs, creating the base of your tart crust.
- Chill the Dough: Form the crumbly mixture into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step helps the dough firm up for easier handling and a better texture after baking.
- Prep Apricots: While the dough is chilling, wash and slice the fresh apricots into wedges, getting them ready for the filling.
- Roll and Fit Crust: On a lightly floured surface, roll out the chilled dough to fit your tart pan. Gently press the dough into the bottom and up the sides of the pan, shaping the crust evenly.
- Make Filling and Assemble: In a separate bowl, whisk together the eggs, remaining ¼ cup sugar, and vanilla extract until smooth. Fold in the sliced apricots carefully to keep them intact. Pour this mixture evenly into the prepared crust.
- Bake the Tart: Place the tart in the preheated oven and bake for 35 to 40 minutes, or until the filling is set and the top is lightly golden. The custard should be firm to touch but still moist.
- Cool and Garnish: Allow the tart to cool completely before removing from the pan. Once cooled, sprinkle the toasted sliced almonds evenly over the top as a delicious crunchy garnish. Serve and enjoy.
Notes
- For a crispier crust, you can blind bake the dough for 10 minutes before adding the filling.
- Fresh apricots give the best flavor, but you can substitute with well-drained canned apricots if fresh aren’t available.
- Ensure butter is very cold for a flaky crust texture.
- Use a tart pan with a removable bottom for easier serving.
- Toast almonds lightly in a dry pan over medium heat until fragrant to enhance their flavor.
