Description
This Apricot Almond Tart features a buttery, flaky crust filled with a luscious apricot custard, topped with toasted almonds for a delightful crunch. Perfect for dessert lovers who enjoy the balance of sweet fruit and nutty flavors, this tart is an elegant yet simple treat to bake at home.
Ingredients
Scale
Crust
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ tsp salt
Filling
- 4 large eggs
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups fresh apricots, sliced into wedges
Topping
- ½ cup sliced almonds, toasted
Instructions
- Prepare the crust mixture: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon salt. Cut in the cold, cubed unsalted butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Chill the dough: Form the crumbly dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting time helps the dough firm up for easier rolling.
- Prepare apricots: While the dough is chilling, wash and slice the fresh apricots into wedges. Set aside.
- Roll out the crust: On a lightly floured surface, roll out the chilled dough to fit a tart pan. Gently press the dough into the bottom and up the sides of the pan, creating an even crust layer.
- Make filling and assemble: In a separate bowl, whisk together the eggs, remaining ¼ cup granulated sugar, vanilla extract, and an additional pinch of salt until smooth. Carefully fold in the sliced apricots, then pour the mixture evenly into the prepared crust.
- Bake the tart: Place the tart in the preheated oven and bake for 35 to 40 minutes, or until the filling is set and the top has a light golden color.
- Cool and garnish: Remove the tart from the oven and allow it to cool completely. Once cooled, sprinkle the toasted sliced almonds on top to add texture and a nutty flavor before serving.
Notes
- Ensure the butter is very cold for the best flaky crust texture.
- Fresh apricots are preferred, but thawed frozen apricots can be used if fresh are out of season.
- Toast the almonds beforehand to enhance their flavor and texture.
- This tart is best served at room temperature or slightly chilled.
- Leftovers can be stored in the refrigerator for up to 3 days.
