Description
This Apricot Almond Tart is a delightful, buttery dessert featuring a crisp pastry crust filled with a smooth apricot and egg custard mixture. Topped with toasted sliced almonds for added crunch and flavor, this tart balances the natural sweetness and tartness of fresh apricots with a subtle vanilla aroma. Perfect for afternoon tea or a light after-dinner dessert.
Ingredients
Scale
For the Tart Dough
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ tsp salt
For the Filling
- ¼ cup granulated sugar
- 4 large eggs
- 2 cups fresh apricots, sliced
- 1 tsp vanilla extract
Topping
- ½ cup sliced almonds, toasted
Instructions
- Prep the Oven and Dough: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, ¼ cup granulated sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Chill the Dough: Gather the dough mixture into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up and make it easier to roll out.
- Prepare the Apricots: While the dough chills, wash and slice the fresh apricots into wedges for the filling.
- Roll and Fit the Crust: Remove the chilled dough from the fridge and roll it out on a floured surface to fit your tart pan, about 9-10 inches in diameter. Gently press the dough into the bottom and sides of the pan, trimming any excess.
- Make the Filling: In a separate bowl, whisk together the eggs, remaining ¼ cup sugar, vanilla extract, and a pinch of salt until the mixture is smooth and slightly frothy. Fold in the sliced apricots gently to evenly distribute them.
- Assemble and Bake: Pour the apricot and egg mixture into the prepared crust. Place the tart in the preheated oven and bake for 35-40 minutes until the filling is set and the top is lightly golden.
- Cool and Garnish: Allow the tart to cool completely before removing it from the pan. Sprinkle the toasted sliced almonds evenly over the top to add a crunchy texture and nutty flavor.
Notes
- You can substitute all-purpose flour with gluten-free flour blend for a gluten-free version.
- Ensure the butter is very cold to achieve a flaky crust texture.
- Fresh apricots are preferred, but canned or frozen apricots can be used if fresh are unavailable—just drain well.
- Use sliced almonds lightly toasted in a dry pan until golden to enhance their flavor.
- Chilling the dough is important for easier rolling and better crust texture.
