APRICOT CREAM TART
Categories Egg Dessert Bake Quick & Easy Apricot Almond Summer Jam or Jelly Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- Make dough:
- Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
- Make filling while dough chills:
- Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
- Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
- Bake tart shell:
- Put oven rack in middle position and preheat oven to 375°F.
- Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
- Fill and bake tart:
- Reduce oven temperature to 350°F.
- Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.
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gabriel render
[email protected]Overall, I really enjoyed this tart. It's a great summer dessert that's light and refreshing. I would definitely recommend it.
Lilian Chisara
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. It's a showstopper dessert that's sure to impress your guests.
Pappoe Addotey
[email protected]I was a bit skeptical about making this tart, but I'm so glad I did. It was easier than I thought and it turned out amazing. The crust is flaky and buttery, the cream filling is smooth and creamy, and the apricots are perfectly sweet and tart. I will
Majeed Khan
[email protected]This tart is perfect for a special occasion. It's beautiful to look at and even better to eat. I highly recommend it.
Albechir Hissein Mahamat
[email protected]I'm really glad I tried this recipe. It was surprisingly easy to make and the tart was delicious. I'll definitely be making this again soon.
Promise Promise
[email protected]This is the best apricot cream tart I've ever had. The crust is crispy and the filling is creamy and flavorful. I highly recommend this recipe.
Riyan Usman
[email protected]I followed the recipe exactly and the tart turned out great! It was a bit sweeter than I expected, but still very enjoyable.
Md Emran Vai
[email protected]This tart is absolutely delicious! The crust is flaky and buttery, the cream filling is smooth and creamy, and the apricots are perfectly tart. I will definitely be making this again.
Shyteria Smart
[email protected]I've made this tart several times and it's always a success. It's one of my favorite recipes.
Miracle Nwimene
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. It's a showstopper dessert that's sure to impress your guests.
Kyra Sibley
[email protected]I'm not a huge fan of apricots, but I really enjoyed this tart. The cream filling and crust were so good that they made up for the apricots.
Rajiv Mainali
[email protected]This tart is the perfect summer dessert. It's light and refreshing, and the apricots add a lovely pop of flavor.
Niwaj Limbu
[email protected]This recipe was easy to follow and the tart turned out beautifully. The only thing I would change is to use a bit less sugar in the filling.
Aiman Chachar
[email protected]I made this tart for a party and it was a hit! Everyone loved it.
wambua christopher
[email protected]This apricot cream tart was a delight! The crust was flaky and buttery, the cream filling was smooth and tangy, and the apricots were perfectly sweet and juicy. I highly recommend this recipe.