Apricot Tart
Apricot Tart
Blushed golden apricots arrived in the farmers market this weekend. The season is short for this marvelous sweet, juicy orb. For this lovely tart, choose the firm, not mushy samples that can hold up to baking. The smell is the ultimate key to choosing a flavorful fruit.
ONWARD:
Almond tart crust is not only flavorful but used in place of white flour. The use of vanilla extract and almond extract highlight the almond flavor even more. Please note that it is recommended only to use organic cornstarch to avoid those controversial GMO’s. Grating cold butter on a vegetable grater is a way to easily incorporate the butter quickly without melting the butter, which will render a more tender crust. A little trick of the trade that makes baking magical.
8 servings
INGREDIENTS:
Tart Crust
1 tablespoon soft butter
2 cups finely ground almond flour
2 tablespoons organic cornstarch
¼ teaspoon salt
3 tablespoons honey
¼ teaspoon almond extract
¼ vanilla extract
6 tablespoons cold unsalted butter grated on a vegetable grater
Filling
½ cup heavy cream
3 tablespoons honey
1 egg, lightly beaten
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 ½ teaspoons cornstarch
2 tablespoons finely-ground almond flour
1 ½ pounds fresh apricots, pitted, quartered
DIRECTIONS:
Tart Crust
1. Preheat the oven to 350°F. Butter a nine-inch tart or pie pan with the soft butter.
2. In a mixing bowl combine the almond flour, cornstarch, salt, honey, almond extract, and vanilla extract. Quickly mix in the grated butter with your fingertips. Place in the prepared tart or pie pan. Press the dough with your fingertips evenly on the bottom and sides of the pan.
3. Place the pan on a sheet pan and into the hot oven. Bake until the dough is slightly puffed and turns a very pale brown on the edges, about eight minutes. Remove from the oven to a cooling rack. Do not turn off the oven.
Meanwhile, make the filling
4. Meanwhile, in a mixing bowl slowly mix the cream into the honey until thoroughly combined. Whip in the egg, vanilla extract, almond extract, and cornstarch until thoroughly combined.
5. Sprinkle two tablespoons of almond flour over bottom of the prebaked crust (to prevent the crust from becoming soggy). Arrange a single layer of apricots over the top. Pour the filling over the apricots. Cover the crust edges with foil.
6. Place in the oven and bake until the filling is firm, and the crust is deep golden brown, about forty-five minutes. Remove from the oven to a cooling rack. Cool completely before slicing and serving.
Apricot Tart
ingredients:
- 1 tablespoon soft butter
- 2 cups finely ground almond flour
- 2 tablespoons organic cornstarch
- ¼ teaspoon salt
- 3 tablespoons honey
- ¼ teaspoon almond extract
- ¼ vanilla extract
- 6 tablespoons cold unsalted butter grated on a vegetable grater
- ½ cup heavy cream
- 3 tablespoons honey
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ½ teaspoons cornstarch
- 2 tablespoons finely-ground almond flour
- 1 ½ pounds fresh apricots, pitted, quartered
instructions:
How to cook Apricot Tart
- Preheat the oven to 350°F. Butter a nine-inch tart or pie pan with the soft butter.
- In a mixing bowl combine the almond flour, cornstarch, salt, honey, almond extract, and vanilla extract. Quickly mix in the grated butter with your fingertips. Place in the prepared tart or pie pan. Press the dough with your fingertips evenly on the bottom and sides of the pan.
- Place the pan on a sheet pan and into the hot oven. Bake until the dough is slightly puffed and turns a very pale brown on the edges, about eight minutes. Remove from the oven to a cooling rack. Do not turn off the oven.
- Meanwhile, make the filling
- Meanwhile, in a mixing bowl slowly mix the cream into the honey until thoroughly combined. Whip in the egg, vanilla extract, almond extract, and cornstarch until thoroughly combined.
- Sprinkle two tablespoons of almond flour over bottom of the prebaked crust (to prevent the crust from becoming soggy). Arrange a single layer of apricots over the top. Pour the filling over the apricots. Cover the crust edges with foil.
- Place in the oven and bake until the filling is firm, and the crust is deep golden brown, about forty-five minutes. Remove from the oven to a cooling rack. Cool completely before slicing and serving.
Calories
421.95Fat (grams)
31.22Sat. Fat (grams)
11.06Carbs (grams)
31.76Fiber (grams)
5.47Net carbs
26.29Sugar (grams)
22.73Protein (grams)
8.85Sodium (milligrams)
93.65Cholesterol (grams)
66.76