Recipe for Almond Apricot Tart

Making the perfect Almond Apricot Tart should only take approximately 1 hr 10 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Almond Apricot Tart recipe can feed your family for 8 servings.

There are many different ways to make this Almond Apricot Tart recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Bakeware items below that might be necessary for this Almond Apricot Tart recipe.

Almond Apricot Tart Popular Ingredients

• 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

Steps for making Almond Apricot Tart

1. Preheat oven to 425 degrees F.
2. 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.
3. To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
4. 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.
5. Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.

Popular Categories for this Recipe

• Fruit Dessert Recipes
• Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
• Baking – Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center”. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker. On a related note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and other baked goods.
• Apricot – See text.An apricot (US: /ˈæprɪkɒt/ (listen), UK: /ˈeɪprɪkɒt/ (listen)) is a fruit, or the tree that bears the fruit, of several species in the genus Prunus.Usually, an apricot is from the species P. armeniaca, but the fruits of the other species in Prunus sect. Armeniaca are also called apricots.
• Nut Recipes
• Low Sodium

You might need the following Bakeware

In this section we’ve listed Bakeware items that might be helpful to make this Almond Apricot Tart recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon