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.

Grate cold butter

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.

Yield: 8 servings

Author: chefsharingthetable.com

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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. 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.

prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M

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

instructions:

How to cook Apricot Tart

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.
4. Meanwhile, make the filling
5. 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.
6. 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.
7. 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

421.95

Fat (grams)

31.22

Sat. Fat (grams)

11.06

Carbs (grams)

31.76

Fiber (grams)

5.47

Net carbs

26.29

Sugar (grams)

22.73

Protein (grams)

8.85

Sodium (milligrams)

93.65

Cholesterol (grams)

66.76

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Created using The Recipes Generator