Apricot slices arranged in a spiral make a pretty presentation in Apricot-Almond Tarts.
Yield: 8 (4-inch) tarts • Preparation: 30 minutes • Refrigerate: 30 minutes • Bake: 13 to 14 minutes • Cool: 1 hour
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- 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
- ⅔ cup plus ½ cup toasted slivered almonds, divided
- ⅓ cup sugar
- 1 tablespoon firmly packed light brown sugar
- 6 tablespoons salted butter
- 1 large egg
- ½ teaspoon vanilla extract
- 1½ tablespoons all-purpose flour
- 1 (30-ounce) can unpeeled apricot halves in heavy syrup, drained
- ½ cup apricot jam
- Preheat oven to 375°.
- Unroll pie dough on a lightly floured surface. Using a 4½-inch round cutter, cut 8 circles from pie dough. Press dough circles into 8 (4-inch) tart pans (1-inch deep) with removable bottoms. Refrigerate for 30 minutes.
- In the work bowl of a food processor, combine ²⁄3 cup toasted almonds and sugars. Process until almonds are ground and mixture resembles coarse sand. Add butter, egg, vanilla extract, and flour, and process until ingredients are incorporated and mixture is smooth.
- Divide almond mixture among prepared tart pans, spreading to smooth. Evenly top with remaining ½ cup toasted almonds.
- Bake tarts until mixture is set and slightly puffed, 13 to 14 minutes. Let cool completely on wire racks, approximately 1 hour. (Tarts will fall as they cool).
- Blot apricots dry on paper towels. Using a small, sharp knife, cut apricots vertically into ½-inch slices. Set aside.
- When tarts are completely cool, remove from pans. Arrange apricot slices decoratively in a swirled floral design on top of each tart.
- In a small saucepan, melt apricot jam over low heat, stirring until smooth. Using a pastry brush, coat apricots with jam. Serve immediately, or keep at room temperature until ready to serve.
- • For best taste and texture, tarts should be made the same day they will be eaten. If they are refrigerated or made a day ahead, they will become gummy and soggy.
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