Description
This Apricot Almond Tart features a buttery, tender crust filled with a smooth, vanilla-egg custard studded with fresh, juicy apricot wedges. Toasted almonds add a delightful crunch on top, creating a perfect balance of fruity sweetness and nutty richness in every bite. Ideal for a sophisticated dessert or afternoon treat, this tart bakes to a golden perfection and cools to a creamy, luscious texture.
Ingredients
Scale
For the Tart Crust
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- ¼ cup granulated sugar
- ¼ tsp salt
For the Filling
- 4 large eggs
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups fresh apricots (sliced into wedges)
- ½ cup sliced almonds (toasted)
Instructions
- Preheat and Prepare Dough: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, ¼ cup sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Chill Dough: Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up, making it easier to roll out.
- Prepare Apricots: While the dough chills, wash and slice fresh apricots into wedges for the filling.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough to fit your tart pan. Gently press the dough into the bottom and up the sides of the tart pan to create an even crust.
- Mix Filling: In a separate bowl, whisk together the eggs, remaining ¼ cup sugar, vanilla extract, and a pinch of salt until the mixture is smooth and slightly frothy. Fold the sliced apricots into this egg mixture gently.
- Assemble Tart: Pour the apricot and egg filling into the prepared tart crust, spreading evenly.
- Bake the Tart: Place the tart in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top appears lightly golden.
- Cool and Garnish: Remove the tart from the oven and allow it to cool completely. Once cooled, sprinkle the toasted sliced almonds over the top for added texture and flavor before serving.
Notes
- Use cold butter and chill the dough thoroughly to ensure a flaky crust.
- Fresh apricots work best; if unavailable, frozen thawed apricots can be used but should be patted dry to reduce excess moisture.
- Toast almonds in a dry skillet over medium heat for 3-5 minutes until lightly browned and fragrant.
- Allow the tart to cool fully for a clean slice and set filling.
- Store leftovers covered in the refrigerator for up to 3 days.
