Apricot Almond Tart
My almond apricot tart is a tried and true dessert with mouthwatering flavor and a buttery shortbread crumble texture.
Servings: 10
Equipment
- 9 inch tart pan with removable bottom
Ingredients
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar, plus extra for sprinkling on top
- 1/2 tsp salt
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup almond flour, I like to use superfine almond flour (from Bob's Red Mill)
- 2 cups all purpose flour
- 4-5 apricots, pitted and thinly sliced
- 2 Tbsp sliced almonds
Instructions
- Preheat oven to 350°F and lightly butter your 9" tart pan.
- Using a stand mixer or electric beaters cream the softened 1 cup unsalted butter and 3/4 cup sugar together until nice and fluffy. Scrape down the sides of the bowl a couple of times. Beat in the 1/2 tsp salt, 1 tsp almond extract and 1 tsp vanilla extract.
- Blend in the 1 cup almond flour, scraping down the sides of the bowl to get everything evenly incorporated.
- Add the 2 cups all purpose flour to the bowl and mix until you get a crumbly dough. Measure out and reserve 1 cup of the mixture for the topping.
- Pat the remaining dough into the bottom of your pan with your hands, or use the back of a measuring cup to tamp down the dough. Don't pack it down super hard, just get it spread out to all edges and relatively flat. An offset spatula comes in handy for this.
- Arrange the apricot slices evenly over the top of the dough. Double up a little if you want. (Refer to the post photos for guidance.)
- .Take the reserved dough and scatter it in crumbles evenly over the apricots. It's fine if the fruit shows through, you aren't trying to completely cover it. Scatter the 2 Tbsp sliced almonds over the top and finish with a light sprinklig of sugar.
- Bake for about 35-40 minutes until lightly golden. This dessert will be fairly pale, so don't wait for it to get truly browned or it will be overdone. Note: ovens vary greatly so your baking time could be different from mine.
- Cool before removing the sides of your tart pan and slicing.
- Leftover tart can be kept at room temperature under a loose piece of foil or under a cake dome. It will stay moist for a couple of days.
- To freeze: let cool completely, then wrap in plastic, and again in foil. Plan to use within 3 months.
Notes
If you don't have access to fresh apricot, try substituting apricot jam!
Nutrition
Serving: 1 slice · Calories: 395 kcal · Carbohydrates: 38 g · Protein: 6 g · Fat: 25 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 120 mg · Potassium: 85 mg · Fiber: 2 g · Sugar: 17 g · Vitamin A: 837 IU · Vitamin C: 1 mg · Calcium: 40 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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