Apricot Almond Tart Recipe

Name: Apricot Almond Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose flour; 3 tbsp granulated sugar; 3/4 cup butter, diced; None None Tart Filling; 1/2 cup butter, softened; 1/3 cup granulated sugar; 1 None egg; 3/4 cup ground almonds; 2 tbsp all-purpose flour; 6 None apricots, pitted, halved; 1 tbsp sliced almonds

Servings: persons

2 1/4 cups all-purpose flour
3 tbsp granulated sugar
3/4 cup butter, diced
None None Tart Filling
1/2 cup butter, softened
1/3 cup granulated sugar
1 None egg
3/4 cup ground almonds
2 tbsp all-purpose flour
6 None apricots, pitted, halved
1 tbsp sliced almonds

1
To make the pastry dough, pulse flour, sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add a little ice water and mix until dough comes together. Knead into a disc, wrap in plastic wrap and chill for 30 mins.
2
Roll out until 1/4 inch thick. Use to line a 10x4 inch tart pan. Prick surface of tart with a fork and place in freezer for 30 mins.
3
Preheat oven to 375u00b0F. Blind bake for 12-15 mins, or until almost golden. Set aside. Reduce heat to 325u00b0F.
4
To make the filling, cream butter and sugar until pale. Add egg and mix until combined. Add ground almonds and flour. Transfer to tart shell and arrange apricots over top. Sprinkle with sliced almonds and bake for 35 mins, or until golden brown.

1102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 3 tbsp granulated sugar, 3/4 cup butter, diced, None None Tart Filling, and more.

Yes, Apricot Almond Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Almond Tart

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