APRICOT ALMOND TART

Apricot Almond Tart image

Provided by Torrey Moseley

Categories Pies

Time 1h35m

Number Of Ingredients 16

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ALMOND SHORTBREAD CRUST
8 Tbsp (1 stick) butter, melted and cooled
1/2 c sugar
1/4 tsp pure almond extract
1/4 tsp vanilla
1/2 tsp salt
1 1/4 c flour
1/3 c ground almonds (reserve half of them)
FILLING:
1/2 c half and half (may use heavy cream)
1 large egg, slightly beaten
2 Tbsp honey
1/2 tsp pure almond extract
1/2 tsp vanilla
1 1/2 Tbsp wondra flour (regular if you don't have wondra)
2 can(s) (15 oz each can) apricot halves

Steps:

1. Preheat oven to 350 degrees F.
2. Generously butter sides and bottom of tart pan (I used one with a removable bottom). I put parchment paper on the bottom of mine cut in a circle to the size of the pan.
3. FOR CRUST: In bowl, combine melted butter and sugar until blended. Add remaining ingredients (only half the ground nuts), and stir to form a cookie-like dough.
4. Press dough into tart pan evenly covering bottom and up sides. This recipe makes quite a bit of dough. If you want a thinner crust, just use about 2/3 of the dough for the crust and use the rest to make some pretty yummy cookies.
5. Bake crust for 15 min until light golden brown.
6. Let crust cool COMPLETELY. IMPORTANT NOTE: to ensure a crisp crust your crust and filling must be the same temp when adding them together...i.e. hot crust + hot filling....cooled crust + cooled filling. If you mix hot crust and cold filling (or vice versa) you get a soggy crust.
7. In separate bowl, combine filling ingredients (except apricots) and whisk until smooth.
8. Sprinkle remaining ground nuts evenly over cooled, baked crust (this will help prevent crust from getting soggy too)
9. Pour filling over cooled crust.
10. Arrange apricot halves, cut side DOWN, on tart. I started with a circle around the outside and worked inward.
11. Return tart to oven. Bake the filled tart for 55-60 minutes until edges are browned, custard is set and apricots are soft.