Description
Indulge in the delightful flavors of summer with this Apricot Almond Tart. A buttery crust holds a luscious almond filling topped with fresh apricots and a glossy apricot jam glaze. Perfect for any occasion!
Ingredients
Scale
Tart Crust:
- 1 9-inch tart crust (store-bought or homemade shortcrust)
Almond Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract (optional)
Topping:
- 8–10 fresh apricots, halved and pitted (or canned, drained and patted dry)
- 1/4 cup sliced almonds
- 2 tablespoons apricot jam (for glaze)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Place the tart crust into a 9-inch tart pan and press gently into the edges. Prick the base with a fork and set aside.
- Make the filling: In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add vanilla extract and almond extract if using. Stir in the almond flour, all-purpose flour, and salt until smooth.
- Assemble the tart: Spread the almond filling evenly into the tart shell. Arrange the apricot halves, cut side up, over the filling, pressing them in gently. Sprinkle with sliced almonds.
- Bake: Bake for 40–45 minutes or until the filling is golden and set. Remove from oven and let cool for 15 minutes.
- Glaze: Warm the apricot jam slightly and brush it over the top of the tart for a glossy finish. Let cool completely before slicing.
Notes
- You can substitute fresh apricots with peaches or plums if desired.
- The tart keeps well in the fridge for up to 3 days and is best served at room temperature or slightly chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
