RECIPE | Apricot Tart

As soon as summer begins and apricots are available, I start dreaming up all sorts of ways to use them. Apricots have a short season, so precious planning is required. They show up at the market, and it is as if an invisible hourglass has been flipped over, and I must use their fleeting presence wisely. Obvious examples like apricot jam always spring to mind, but this apricot tart is not to be missed!

This tart looks impressive and, therefore, should be made for a special dinner and brought to the table to a symphony of oohs and aahs (especially when ice cream is present.) Although it is equally delicious with coffee in the morning.

Almond pastry requires cutting the dough into slices and pressing it into a tart pan, forgoing the typical rolling. The addition of frangipane, a smooth almond cream, compliments the deep honey flavor of the apricots. I hope you enjoy this recipe and celebrate apricot season!

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APRICOT TART

INGREDIENTS

TART DOUGH

1 1/2 cups all purpose flour

1/3 cup almond flour

1 cup all-purpose flour

1/4 cup sugar

1/2 tsp. salt

1 stick unsalted butter, chilled and cut into 1/2-inch pieces

1 egg yolk beaten with 2 teaspoons ice water and 1/2 tsp vanilla extract

FRANGIPANE

1/3 cup sugar

1 stick unsalted butter, room temperature

1 large egg, plus 1 yolk, room temperature

1/2 teaspoon amaretto or vanilla extract

1/2 cup blanched almonds ground (also can use raw almonds ground or almond flour)

1/2 cup all purpose flour

FILLING
2 pounds ripe apricots, pitted and cut into 1/2 inch wedges

1/4 cup sugar

1/4 cup apricot jam mixed with 2 teaspoons water

DIRECTIONS

Step 1

To make the tart dough : Combine the almond flour, all-purpose flour, sugar, and salt to food processor and pulse a few seconds to combine. Add the butter and pulse until the mixture looks like coarse meal, 10- 20 seconds. Add the egg mixture and pulse until dough holds together. Scrape the dough onto a sheet of plastic wrap and flatten into a disk. Seal in plastic wrap and chill the dough for at least 30 minutes.

Step 2

Unwrap the chilled dough and cut into 8 slices. Roll the slices with your palms into ropes and press them into the sides of a 9-inch tart pan overlapping slightly. Using a lightly floured measuring cup, press the dough into the sides extending slightly above the edge of the pan, making it as even as possible. Press the other half of the dough into the base of the tart pan in an even layer, making sure it seals into the sides. Using a knife, cur around the rim of the tart pan to create a smooth edge. Place on a parchment lined sheet pan and chill the crust for 20 minutes.

Step 3

Preheat the oven to 350 degrees Fahrenheit.

Step 4

Make the frangipane: beat the butter and sugar until light and creamy. Gradually add the whole egg, the additional egg yolk, and amaretto or vanilla extract beating well after each addition. Add the almond flour and all-purpose flour mix until smooth and combined. Toss the apricots wedges with sugar.

Step 5

Remove the chilled crust and spread the frangipane over the bottom of the tart. Lay the apricot slices, slightly overlapping, on top of the filling. Brush the apricot jam glaze over top of the apricots. Bake for 30 minutes. Reduce the oven temperature to 300 degrees and bake for an additional 35 minutes. Allow to cool and dust with confectioners sugar. Serve with vanilla ice cream or whipped cream, if desired.