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Apricot, Almond and Brown Butter Tart
Apricot, Almond and Brown Butter.... what else could you want?
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
Slices
Calories
450
kcal
Author
John Kanell
Ingredients
For the Crust:
3
large egg yolks
1/4
cup
heavy cream
2
cup
all-purpose flour
3/4
cup
almond flour
1
cup
chilled unsalted butter
2 sticks, cut into 1/2-inch cubes
1/4
cup
plus 3 tablespoons sugar
1/4
tsp
kosher salt
2
tablespoons
sugar
For the Filling:
3/4
cup
slivered almonds
2
cups
quartered apricots
1
stick unsalted butter
2
teaspoons
vanilla
1 3/4
cups
confectioners' sugar
3/4
cup
all-purpose flour
1
teaspoon
salt
4
large eggs
1/4
teaspoon
pure almond extract
Instructions
For the Dough:
Mix the yolk and cream.
Whisk the dry ingredients together.
Pulse the cold butter and the dry ingredients in a food processor until you get small crumbs.
Add the yolk mixture and stir until it has combined.
Divide mixture into two portions, form into disks and wrap in plastic.
Chill or at least an hour.
When Baking…
Roll out your chilled dough.
Press dough into tart form.
Trim Edge.
Press tip of fork into the base of the pastry dough.
Add foil and weights.
Bake for 35 minutes at 350 then remove foil and bake another 30 minutes.
Add foil and weights. Bake for 25 minutes.
For Filling/Assembly:
Remove pits and quarter apricots.
Brown butter over medium heat.
Add vanilla and butter.
Pulse almonds and sugar until finely ground.
Add eggs and mix.
Add butter and mix.
Pour mixture into Tart shell. Add apricots.
Bake at 325F for 40-50 minutes
Nutrition
Serving:
1
tart
|
Calories:
450
kcal
|
Carbohydrates:
56
g
|
Protein:
4
g
|
Fat:
24
g
|
Saturated Fat:
13
g
|
Cholesterol:
70
mg
|
Sodium:
90
mg
|
Fiber:
3
g
|
Sugar:
35
g
|
Vitamin A:
1000
IU
|
Vitamin C:
1.7
mg
|
Calcium:
40
mg
|
Iron:
1.8
mg