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Gallery Almond-Apricot Tart with Whipped Cream Recipe Summary prep: 20 mins total: 2 hrs 25 mins Servings: 10 Yield: Makes one 9-inch tart
Ingredients For the Crust 3/4 cup all-purpose flour 1/4 cup blanched almonds, toasted 4 tablespoons unsalted butter, softened 1/3 cup confectioners’ sugar 1 large egg yolk Salt For the Filling 6 tablespoons unsalted butter 5 large egg yolks 1/4 cup plus 2 tablespoons light corn syrup 3 tablespoons light-brown sugar 3 tablespoons amaretto (or other almond-flavored liqueur) 3 tablespoons heavy cream 1 1/2 teaspoons pure vanilla extract For the Topping 2 pounds baby apricots, halved and pitted Garnish: confectioners’ sugar 2 cups heavy cream
Gallery Almond-Apricot Tart with Whipped Cream
Recipe Summary prep: 20 mins total: 2 hrs 25 mins Servings: 10 Yield: Makes one 9-inch tart
Gallery
Almond-Apricot Tart with Whipped Cream
Almond-Apricot Tart with Whipped Cream
Almond-Apricot Tart with Whipped Cream
Recipe Summary prep: 20 mins total: 2 hrs 25 mins Servings: 10 Yield: Makes one 9-inch tart
Recipe Summary
prep: 20 mins total: 2 hrs 25 mins
Servings: 10 Yield: Makes one 9-inch tart
prep: 20 mins
total: 2 hrs 25 mins
prep:
20 mins
total:
2 hrs 25 mins
Servings: 10
Yield: Makes one 9-inch tart
10
Makes one 9-inch tart
Ingredients
Ingredients
3/4 cup all-purpose flour 1/4 cup blanched almonds, toasted 4 tablespoons unsalted butter, softened 1/3 cup confectioners’ sugar 1 large egg yolk Salt
6 tablespoons unsalted butter 5 large egg yolks 1/4 cup plus 2 tablespoons light corn syrup 3 tablespoons light-brown sugar 3 tablespoons amaretto (or other almond-flavored liqueur) 3 tablespoons heavy cream 1 1/2 teaspoons pure vanilla extract
2 pounds baby apricots, halved and pitted Garnish: confectioners’ sugar 2 cups heavy cream
Directions
Make the crust: Pulse flour andalmonds in a food processor untilground. Beat butter and confectioners’sugar with a mixer onmedium speed until pale and fluffy,about 5 minutes. Add flour mixture,yolk, and a pinch of salt;mix until dough comes together.Press into bottom and up sides ofa 9-inch tart pan with a removablebottom; refrigerate for 1 hour.
Preheat oven to 325 degrees. Make thefilling: Heat butter in a saucepanover medium-high heat untilbrowned, 3 to 4 minutes. Let coolfor 10 minutes.
Meanwhile, beat yolks, corn syrup,and brown sugar with a mixeron medium speed until pale andfluffy, about 2 minutes. Mix inbrowned butter (with bits), amaretto,cream, and vanilla. (Mixtureshould be thick but pourable.)
Transfer tart shell onto a bakingsheet. Pour in filling to reachhalfway up side. Bake until crustis golden brown and crisp andcenter is set but slightly soft, 40to 45 minutes. Let cool.
Make the topping: Working in a circle and pressing into filling, top tart with apricots. Garnish with confectioners’ sugar. Whisk cream with a mixer on medium speed until soft peaks form. Serve tart topped with whipped cream.
Reviews
Add Rating & Review 64 Ratings 5 star values: 15 4 star values: 7 3 star values: 19 2 star values: 23 1 star values: 0
Reviews
Add Rating & Review 64 Ratings 5 star values: 15 4 star values: 7 3 star values: 19 2 star values: 23 1 star values: 0
Add Rating & Review
64 Ratings 5 star values: 15 4 star values: 7 3 star values: 19 2 star values: 23 1 star values: 0
64 Ratings 5 star values: 15 4 star values: 7 3 star values: 19 2 star values: 23 1 star values: 0
64 Ratings 5 star values: 15 4 star values: 7 3 star values: 19 2 star values: 23 1 star values: 0
5 star values: 15 4 star values: 7 3 star values: 19 2 star values: 23 1 star values: 0
All Reviews for Almond-Apricot Tart with Whipped Cream
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Almond-Apricot Tart with Whipped Cream
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
