Cooking, Desserts

Almond Apricot Tart


1/3 cup sugar
2/3 cup slivered almonds, slightly toasted
6 tbsp butter
1 egg
1/4 tsp vanilla extract
1/4 tsp almond extract
1 1/2 tbsp flour
1 sheet frozen puff pastry, thawed
6 fresh or canned apricot halves, pits removed
1/4 cup whole almonds, skin on
Confectioner’s sugar for garnish

Preheat oven to 425 degrees F.
To make frangipane, place almonds and sugar in a food processor, grind until sandy. Add butter and continue mixing then add the egg, vanilla and flour until smooth.
To make the tart, on a floured work surface pacce your rolling pin over the pastry to flatten any ridges.
Place on parchement paper lined baking sheet and cut out a 9 inch disk. Spread almond frangipane in the center of the tart leaving 1 inch border. Firmly place apricot halves into frangipane spacing them evenly around the tart. Dot the spaces between apricots with almonds.
Bake until golden brown and puffy on top, about 30-40 minutes. Sprinkle with powdered sugar and serve.

No comments yet.

Add your response