Apricot and Almond Tart Recipe

Name: Apricot and Almond Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g flour; 2 tablespoons icing sugar; 115 g butter, chilled and chopped; 1 egg, lightly beaten; 200 g dried apricots; 100 ml brandy or 100 ml grappa; icing sugar, to dust; cream, to serve; 180 g butter; ¾ cup caster sugar; 2 cups sliced almonds; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon flour

Servings: persons

250 g flour
2 tablespoons icing sugar
115 g butter, chilled and chopped
1 egg, lightly beaten
200 g dried apricots
100 ml brandy or 100 ml grappa
icing sugar, to dust
cream, to serve
180 g butter
¾ cup caster sugar
2 cups sliced almonds
2 eggs
1 teaspoon vanilla extract
1 teaspoon flour

1
PASTRY:.
2
Sift the flour.
3
Add the butter and rub it into the flour using your fingertips.
4
Add the sugar and egg.
5
Knead and gather the dough together, press the dough into a ball and wrap it in a plastic wrap.
6
Refrigerate 15 minutes.
7
Grease 25 cm metal tart tin.
8
Roll the pastry and line the tin.
9
Refrigerate 15 minute Preheat the oven to 400F.
10
<Line the pastry shell with baking paper and baking beads and bake for 14 minute
11
Reduce the oven to 350F.
12
Cook the dried apricots and brandy over low heat for 5 minute Leave to cool.
13
to make the almond filling, in a food processor cream the butter and sugar.
14
Add the almonds, eggs, vanilla and flour.
15
Do not over beat.
16
Spoon the filling in the pastry shell and place the apricots.
17
bake for 30- 40 minute or until it is set.
18
Cool and sprinkle with icing sugar.

1460

kcal

Calories

104

Fat

111

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 14 ingredients. The key ingredients include: 250 g flour, 2 tablespoons icing sugar, 115 g butter, chilled and chopped, 1 egg, lightly beaten, and more.

Yes, Apricot and 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 and Almond Tart

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