French Apricot-Almond Tart
Equipment
- Food processor
- plastic wrap
- Rolling Pin
- 11-inch tart pan with removable bottom
- Baking sheet
- Wire rack
- 1-quart saucepan
- Fine-mesh strainer
- Pastry brush
Ingredients
- 1¾ cups all-purpose flour plus more for dusting
- ¼ cup potato flour
- ½ cup sugar
- 9 tbsp. butter plus more for greasing
- 1 tsp. baking powder
- ⅛ tsp. kosher salt
- 1 egg lightly beaten
- ¾ cup almond meal
- 10 apricots halved and pitted
- ½ cup apricot preserves
- 3 tbsp. sliced almonds lightly toasted, for garnish
Instructions
Make the Dough:
- In a food processor, pulse the all-purpose flour, potato flour, sugar, butter, baking powder, and salt until pea-size crumbles form.
- Add the beaten egg and 2-3 tbsp.
- ice-cold water; pulse until the dough comes together.
- Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 1 hour.
Prepare the Tart Shell:
- On a lightly floured surface, roll out the dough into a 10-inch circle.
- Press the dough into a greased 11-inch tart pan with a removable bottom set over a baking sheet.
- Chill the tart shell for 1 hour.
Preheat Oven:
- Preheat your oven to 425°F (220°C).
Assemble and Bake the Tart:
- Spread the almond meal evenly over the chilled tart dough.
- Arrange the halved apricots on top of the almond meal.
- Bake until the crust is golden brown and the fruit is tender, about 25-30 minutes.
- Transfer the tart to a wire rack and let it cool.
Glaze and Garnish:
- In a 1-quart saucepan, heat the apricot preserves until warmed.
- Pour the preserves through a fine-mesh strainer into a bowl.
- Brush the top of the tart generously with the strained preserves.
- Sprinkle with the lightly toasted sliced almonds.
- Let the tart cool completely before serving.
Notes & Wine Advice
Wine Pairing:
Pair this apricot-almond tart with a sweet dessert wine like a Sauternes or a late harvest Riesling to complement the fruity and nutty flavors.Nutrition values
Calories: 310 kcal | Carbohydrates: 45 g | Protein: 5 g | Fat: 14 g | Sugar: 25 g