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1
Prepare the sweet tart shell.
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2
Prepare the Sweet Tart dough according to the instructions.
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3
Line the tart pan with the dough, place the weights inside, and bake for 30 minutes.
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4
Remove from the oven; take out the pie weights and the liner.
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5
Wrap a large piece of aluminum foil a round the outside of the tart pan so that it comes up the outer sides of the pan and drapes over the browned edge of the shell.
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6
Pinch the foil around the edge so that it is covered (this will prevent the rim of the tart from over-browning).
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7
Return the tart to the oven and bake until the center of the shell has browned, about 15 to 20 minutes.
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8
Remove from the oven and allow it to cool, leaving the outer aluminum foil cover in place.
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9
Make the brown butter and almond custard (see the Note on browning butter):
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10
In a small frying pan, brown the butter over medium-high heat until it carmelizes and emits a nutty aroma.
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11
Remove from heat.
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12
In the bowl of a stand mixer fitted with the paddle attachment, place the almond paste, sugar, and eggs and beat on medium-high speed until the mixture is thoroughly combined.
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13
Turn down to a slow speed and add the flour and salt to the almond mixture.
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14
Turn the mixture back up to medium speed and slowly drizzle in the brown butter.
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15
(The butter will emulsify into the almond cream, leaving the mixture smooth, creamy, and shiny.)
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16
once all the butter has been incorporated, add the creme fraiche and continue mixing on slow speed until thoroughly combined.
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17
Scrape down the sides of the bowl and set the custard aside.
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18
Assemble and bake the tart:
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19
Preheat the oven to 350F.
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20
Position the rack in the center of the oven.
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21
Cover the bottom of the prebaked tart shell with the chopped almonds and pour the custard on top.
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22
Press the sliced apricots into the custard.
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23
Bake until the custard puffs a bit and browns, 30 to 40 minutes.
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24
Allow the tart to cool for 1/2 hour on a wire rack before removing it from the metal tart ring.
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25
Serving Suggestions:
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26
Serve this tart slightly warm or at room temperature.
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27
This tart needs no accompaniment.
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28
It is crispy, creamy, tart, and sweet.
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29
Variation
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30
Plum and Almond Tart: This tart also works beautifully with fresh plums.
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31
Substitute the same amount of plums for apricots.
