Fresh Apricot Almond Tart

Fresh Apricot Almond Tart Recipe from France

Region / culture: France | Preparation time: 30 minutes | Cooking time: 50 minutes | Servings: 10

Introduction

Fresh Apricot Almond Tart is a delightful dessert that combines the sweetness of ripe apricots with the nutty flavor of almonds in a buttery tart shell. This recipe is perfect for showcasing the flavors of summer fruits and is sure to impress your family and friends.

History

The combination of apricots and almonds in a tart is a classic French dessert that has been enjoyed for centuries. Apricots are a popular fruit in French cuisine, and their sweet and tangy flavor pairs beautifully with the rich and nutty taste of almonds. This recipe is a modern twist on the traditional French tart, with the addition of almond extract and a crunchy almond sugar topping.

Ingredients

Tart shell

1 cup flour
0.25 cup confectioners' sugar
0.5 tsp salt
6 tbsp unsalted butter, in bits
1 large egg yolk
1 tbsp cold water
0.25 tsp almond extract

Filling

2.5 tbsp sugar
2.5 tbsp toasted whole natural almonds
0.5 cup apricot preserves stirred with 0.25 tsp almond extract
8 small apricots, quartered
2 tbsp unsalted butter, in bits

How to prepare

Tart shell

In a food processor, pulse together flour, confectioners sugar, and salt until well mixed.
Add butter and pulse until the mixture resembles small peas.
In a cup, mix together yolk, water, and extract until blended.
With the processor running, pour the yolk mixture through the feed tube and process until the dough forms a ball.
Press the dough into a rectangular tart pan with a removable bottom.
Prick the bottom of the shell with a fork.
Freeze for 15 minutes.
Preheat the oven to 400°F (204°C).
Line the tart shell with nonstick foil, extending it to cover the edges.
Fill the shell with dried beans.
Bake for 15 minutes.
Remove the foil and beans.
Bake for an additional 5 minutes.
Allow to cool.

Filling

In a food processor, pulse together sugar and almonds until the nuts are finely ground.
Spread the preserves mixture on the bottom of a tart shell.
Sprinkle half of the nut sugar mixture over the preserves.
Arrange the apricots on top, skin side down.
Sprinkle the remaining nut sugar mixture over the apricots and dot with butter.
Bake for 34 minutes or until the crust is golden and the apricots begin to brown around the edges.
Allow to cool.
To serve, remove the sides of the pan and cut crosswise into 10 slices.

Variations

You can substitute peaches or plums for the apricots in this recipe for a different flavor profile.
For a gluten-free version, you can use almond flour or a gluten-free flour blend in place of the all-purpose flour in the tart shell.
Add a sprinkle of cinnamon or nutmeg to the almond sugar mixture for a warm and spicy flavor.

Cooking Tips & Tricks

Make sure to use ripe apricots for the best flavor. Look for apricots that are slightly soft to the touch and have a deep orange color.

- Toasting the almonds before adding them to the filling will enhance their nutty flavor and add a delicious crunch to the tart.

- Be sure to chill the tart shell before baking to prevent it from shrinking in the oven.

- For a decorative touch, you can arrange the apricot slices in a circular pattern on top of the tart before baking.

Serving Suggestions

Fresh Apricot Almond Tart is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. The tartness of the apricots and the sweetness of the almonds pair perfectly with the creamy texture of the whipped cream or ice cream.

Cooking Techniques

Be sure to pulse the ingredients in the food processor until they are well mixed but still have a slightly coarse texture. Overmixing can result in a tough crust.

- When arranging the apricot slices on top of the tart, be sure to press them gently into the filling to ensure they stay in place during baking.

- To prevent the edges of the tart from burning, you can cover them with foil halfway through the baking time.

Ingredient Substitutions

If you don't have almond extract, you can use vanilla extract or another flavoring of your choice in the tart shell.

- You can use any type of nut in place of the almonds in the filling, such as walnuts or pecans.

- If you prefer a sweeter tart, you can increase the amount of sugar in the filling or sprinkle some additional sugar on top before baking.

Make Ahead Tips

Fresh Apricot Almond Tart can be made ahead of time and stored in the refrigerator for up to 2 days. Simply cover the tart with plastic wrap or foil and store it in the fridge until ready to serve. You can also freeze the tart for up to 1 month, but be sure to thaw it in the refrigerator before reheating.

Presentation Ideas

To make your Fresh Apricot Almond Tart look even more appealing, you can dust it with powdered sugar before serving. You can also garnish the tart with fresh mint leaves or a drizzle of honey for a decorative touch.

Pairing Recommendations

Fresh Apricot Almond Tart pairs well with a glass of sweet dessert wine, such as a late-harvest Riesling or a Moscato d'Asti. The fruity and floral notes of the wine complement the flavors of the tart and enhance the overall dining experience.

Storage and Reheating Instructions

To store any leftover Fresh Apricot Almond Tart, simply cover it with plastic wrap or foil and store it in the refrigerator. To reheat the tart, place it in a preheated oven at 350°F (177°C) for 10-15 minutes, or until warmed through. You can also enjoy the tart cold straight from the fridge.

Nutrition Information

Calories per serving

Each serving of Fresh Apricot Almond Tart contains approximately 250 calories. This dessert is a delicious treat that can be enjoyed in moderation as part of a balanced diet.

Carbohydrates

Each serving of Fresh Apricot Almond Tart contains approximately 30 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for fueling your daily activities.

Fats

Each serving of Fresh Apricot Almond Tart contains approximately 15 grams of fat. The fat in this recipe comes from the butter in the tart shell and the almonds in the filling. Fat is important for providing energy and supporting cell growth in the body.

Proteins

Each serving of Fresh Apricot Almond Tart contains approximately 4 grams of protein. Protein is essential for building and repairing tissues in the body, making it an important nutrient for overall health.

Vitamins and minerals

Fresh Apricot Almond Tart is a good source of vitamin E, which is found in the almonds and butter in the recipe. Vitamin E is an antioxidant that helps protect cells from damage and supports immune function.

Alergens

This recipe contains almonds and butter, which are common allergens. If you or your guests have allergies to nuts or dairy, be sure to use alternative ingredients or omit them from the recipe.

Summary

Fresh Apricot Almond Tart is a tasty dessert that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamin E, making it a nutritious treat to enjoy on special occasions.

Summary

Fresh Apricot Almond Tart is a delicious and elegant dessert that is perfect for showcasing the flavors of ripe apricots and toasted almonds. This recipe is easy to make and can be customized with different fruits or nuts to suit your taste preferences. Serve this tart warm with a scoop of ice cream or a drizzle of honey for a delightful treat that is sure to impress your guests.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, much like today, when I stumbled upon a quaint little cookbook at a yard sale. As I flipped through the pages, a recipe for Fresh Apricot Almond Tart caught my eye. The combination of juicy apricots and crunchy almonds sounded absolutely divine. I knew I had to try it.

I brought the cookbook home and immediately set to work gathering the ingredients. The recipe called for ripe apricots, almond extract, sugar, flour, butter, and a touch of cinnamon. As I began to peel and slice the apricots, their sweet aroma filled the air, reminding me of summers spent in my grandmother's orchard.

I carefully arranged the sliced apricots in a buttery tart crust, sprinkling them with a generous amount of sugar and cinnamon. In a separate bowl, I mixed together flour, butter, and almond extract to create a crumbly almond topping. As I sprinkled the almond mixture over the apricots, I couldn't help but feel a sense of excitement. This tart had the potential to be something truly special.

I popped the tart into the oven and waited anxiously for it to bake. The tantalizing smell of apricots and almonds filled my kitchen, making my mouth water in anticipation. Finally, after what felt like an eternity, the tart emerged from the oven golden brown and bubbling.

I let it cool for a few minutes before slicing into it. The first bite was pure bliss. The tartness of the apricots paired perfectly with the sweetness of the almond topping. The buttery crust melted in my mouth, leaving behind a lingering almond flavor. It was a taste sensation unlike anything I had ever experienced before.

Over the years, I have made this Fresh Apricot Almond Tart countless times, each time tweaking the recipe slightly to suit my tastes. Sometimes I add a hint of orange zest for an extra burst of flavor, or substitute peaches for the apricots when they are out of season. But no matter how I make it, the memory of that first time discovering the recipe remains with me.

I have shared this recipe with friends and family, passing down the tradition of making Fresh Apricot Almond Tart to future generations. Each time I bake it, I am reminded of that summer day when I stumbled upon the recipe that would become a staple in my kitchen.

As I sit down to enjoy a slice of Fresh Apricot Almond Tart, I can't help but feel grateful for the serendipitous moment that brought this recipe into my life. It has become a cherished part of my culinary repertoire, a reminder of the joy that cooking can bring. And as I take another bite, savoring the flavors that dance on my tongue, I am filled with a sense of contentment knowing that this recipe will continue to be a part of my family's culinary legacy for years to come.