Honey-Caramel Tart With Apricots And Almonds Recipe

Name: Honey-Caramel Tart With Apricots And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1/2 cup semolina flour (pasta flour)*; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1/3 cup (packed) golden brown sugar; 2 tablespoons honey; 1 teaspoon finely grated lemon peel; 1 large egg; 3/4 cup (packed) golden brown sugar; 1/4 cup sugar; 1/4 cup (1/2 stick) unsalted butter; 1/4 cup honey; 1/2 cup dried cherries; 1/2 cup coarsely chopped dried apricots; 1/2 cup whole almonds, toasted, coarsely chopped; 1/4 cup dried cranberries; 1/4 cup whipping cream; 1 (15-ounce) can apricot halves, drained, patted dry; 1 cup chilled whipping cream; 1 cup creme fraiche

Servings: persons

1 1/2 cups all purpose flour
1/2 cup semolina flour (pasta flour)*
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup (packed) golden brown sugar
2 tablespoons honey
1 teaspoon finely grated lemon peel
1 large egg
3/4 cup (packed) golden brown sugar
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup honey
1/2 cup dried cherries
1/2 cup coarsely chopped dried apricots
1/2 cup whole almonds, toasted, coarsely chopped
1/4 cup dried cranberries
1/4 cup whipping cream
1 (15-ounce) can apricot halves, drained, patted dry
1 cup chilled whipping cream
1 cup creme fraiche

1
Preheat oven to 350u00b0F. Whisk both flours and salt in medium bowl. Using electric mixer, beat butter, brown sugar, honey, and lemon peel in another medium bowl to blend. Beat in egg. Add flour mixture; beat just to blend. Gather dough into ball. Roll out on floured surface to 1/4-inch-thick round. Transfer to 9-inch-diameter tart pan with removable bottom. Press onto bottom and up sides of pan. Trim edges. Press edges so sides rise 1/4 inch above pan. Bake crust until golden brown, pressing with back of fork if bubbles form, about 13 minutes. Cool on rack.
2
Preheat oven to 350u00b0F. Bring both sugars, butter, and honey to boil in heavy medium saucepan, stirring to dissolve sugars. Boil 1 minute without stirring; remove from heat. Stir in cherries, apricots, almonds, cranberries, and whipping cream. Transfer filling to cooled crust. Arrange apricot halves, cut side down, atop filling.
3
Bake tart until bubbling all over, about 1 hour 20 minutes. Cool on rack 15 minutes. Remove pan sides. Cool to lukewarm, about 1 hour.
4
Using electric mixer, beat cream until peaks form. Add creme fraiche and beat until peaks form. Serve tart slightly warm or at room temperature with creme fraiche.

1263

kcal

Calories

Fat

142

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 20 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1/2 cup semolina flour (pasta flour)*, 1/4 teaspoon salt, 1/2 cup (1 stick) unsalted butter, room temperature, and more.

Yes, Honey-Caramel Tart With Apricots And Almonds 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.

Honey-Caramel Tart With Apricots And Almonds

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