Fresh Apricot Almond Tart

Fresh Almond Apricot Tart | Cathy Arkle

This week I bought my first apricots of the season at my local farmer’s market. I couldn’t stop eating the samples because they were sweet and slightly tender… perfection.

I took them right home and with the ones left in my bag (!), I decided I’d make my favorite tart. I have been making this tart for so many years, that I have lost track of the source. (Sorry whoever created this amazing dessert)

fresh apricots - shepaused4thought.com

How to look like a Confectionery Champion

I love taking this tart to a picnic because there is nothing quite like the feeling when I pull it out of my basket. Conversation simply stops. “Did you MAKE that?” is the question I get followed by “May I have the recipe?” and that all happens before they’ve even tasted it.

So, here is the recipe for all – be a winner and take this to your next picnic (or black tie supper – it’s a perfect choice there, too).

Today’s Recipe:

This has to be one of the easiest tarts I have ever made. No rolling crusts, cooking fillings or any other long prep work involved. The crust comes together quickly in your food processor. It easily presses into a tart dish and only requires a 30-minute chill.

Here is how to be a confectionary champion

Blend flour, almonds, sugar and salt in a food processor until nuts are finely chopped. Add butter and cut in using on/off pulsing. Add 2 tablespoons cold water, egg yolk and extract. Blend together. It will make a ball when it is done.

Apricot Almond Tart | She Paused 4 Thought

Press the dough into bottom and up sides of a 9″ tart pan. I find this easiest to do with plastic wrap. It keeps my hands from getting sticky. Chill crust for 30 minutes.

Apricot Almond Tart | She Paused 4 Thought

While the dough is chilling, grind your toasted almonds with the sugar and spices. When you are ready to assemble, pour the nut mixture on the crust and spread out to make an even layer. Cut your apricots in half and place them skin side up. If the apricots are small, I just cut them in half. Today I decided to mix halves with quarters. I have also cut them into chunks and it works just as well.

Spread the apricot preserves over the apricots making sure to over all of the fruit.

Apricot Almond Tart | She Paused 4 Thought

Bake for 1 hour at 375 degrees.

Apricot Almond Tart | She Paused 4 Thought

Make sure you bake this tart on baking sheet as it does spill over.

When it has cooled, serve it with fresh whipped cream.

Fresh Almond Apricot Tart | Cathy Arkle

5.0 from 5 reviews
Fresh Apricot Almond Tart
Recipe type: Dessert
Serves: 6
 
The summer tart is easy to make, looks like you slaved in the kitchen, and tastes like heaven.
Ingredients
Tart Crust
  • 1 cup flour
  • ⅓ cup toasted and cooled almonds
  • ¼ cup sugar
  • ½ teaspoon salt
  • ½ cup chilled butter cut into small ½" cubes
  • 1 egg yolk
  • 1 tsp almond extract
Tart Filling
  • ½ cup apricot preserves
  • ½ cup sugar
  • ⅓ cup toasted and cooled almonds
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • 9-10 large apricots, halved (or quartered) and pitted
Instructions
For Tart Crust:
  1. Blend flour, almonds, sugar and salt in a food processor until nuts are finely chopped.
  2. Add butter and cut in using on/off pulsing. Add 2 tablespoons cold water, egg yolk and extract. Blend together.
  3. Gather dough into a ball and press into bottom and up sides of a 9" tart pan with removable bottom. Chill for 30 minutes.
For Tart Filling:
  1. Set rack at lowest position in oven. Preheat to 375. Stir preserves over low healt to melt. (Optional; strain through a fine strainer)
  2. Finely grind almonds and ½ cup sugar, cinnamon, and cardamom. Pour mixture over bottom of crust and spread out evenly.
  3. Arrange apricots, rounded side up, snugly in crust.
  4. Brush with melted preserves.
  5. Bake 1 hour or until fruit is tender.
  6. Cool 1 hour on wire rack.

she paused 4 thought line break

Fun Facts about Apricots:

  • In Latin, apricot means precious. It probably refers to the fact that apricots ripen earlier than other summer fruit.
  • In Eastern countries, the apricot is known as “moon of the faithful,” and the ancient Persians referred to the apricot as “egg of the sun.”
  • Dreaming of apricots, in English folklore, is said to be good luck.
I think someone was dreaming when they came up with all those crazy names for the apricot. Why dream about it when you can eat this in season fruit right now.
…and then, she paused for thought.

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About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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28 Responses to Fresh Apricot Almond Tart

  1. Rona Lewis May 31, 2014 at 5:28 pm #

    Cathy, this would work well with peaches and nectarines, too, wouldn’t it? I may have to give this a shot. It looks amazing.

    • Cathy June 1, 2014 at 3:33 pm #

      Rona I think it would! The apricots are really fantastic right now, try that first.

  2. Pamela June 1, 2014 at 7:19 am #

    Can’t wait to try this recipe. Looks so good and very tasty. Like the fun facts and dream interpretation. :)

    • Cathy June 1, 2014 at 3:34 pm #

      Thanks Pamela! You will really like this recipe.

  3. Nan June 1, 2014 at 8:51 am #

    Looks Heavenly, can’t wait to try this recipe! Thank you.

    • Cathy June 1, 2014 at 3:34 pm #

      Nan you will love how easy this recipe is!

  4. Fresh Food in a Flash June 2, 2014 at 9:25 am #

    This looks so yummy! I love the almonds in the center.

    • Cathy June 2, 2014 at 11:03 am #

      Thank you! I love the almonds in the center as well. I am going to try it with cashews as well.

  5. Cheri Newell June 2, 2014 at 3:04 pm #

    CATH… This looks amazing although I may have to try this as apple or cherry! Have never been a fan of apricots… but I’m sure you can convert me!!!

    • Cathy June 4, 2014 at 5:11 pm #

      Cheri, I challenge you to try apricot. When you cook an apricot the flavor intensifies. I know you will love it.

  6. Nusrat Azim June 3, 2014 at 8:10 pm #

    Your tart is such a beauty agent! Lovely recipe, lovely-inviting pictures. A five star post indeed!

    I’ve never attempted making a tart at home before. But who would resist trying when you’ve offered such an easy recipe?
    Many thanks for the post, dear Kathy. Love.

    • Cathy June 3, 2014 at 9:40 pm #

      You will love this recipe. Tarts are your newest best friend. Please try it and let me know.

  7. Christina June 3, 2014 at 10:44 pm #

    Oh dear! This is too much to look at without having the real thing in from of me to scoff! I’m sure this would be lovely with plums, too! Have you ever made it with plums or a different fruit, Cathy? I do love apricots, though…don’t think that’s on my no-no list too! ;)

    • Cathy June 4, 2014 at 5:13 pm #

      Christina, I haven’t tried other fruits, but I have tried different flavors of jam to go on top. It works really well with cherry preserves. I think this recipe would work with plums or other stone fruit. I think blueberries or cherries would be to juicy.

  8. Lynne @ CookandBeMerry June 4, 2014 at 12:07 pm #

    I love tart crusts that you just press in and yours looks like a beauty. The caramelized juice dripping over the side is a teaser for the yumminess inside. I wish I had a slice right now.

    • Cathy June 4, 2014 at 5:14 pm #

      Thanks Lynne! You have to try this crust – super easy. Actually the whole thing is surprisingly easy. It doesn’t hurt that it tastes so good either.

  9. Lentil Breakdown June 8, 2014 at 10:01 am #

    Wow, all my favorites—apicots, almonds and cardamom. This is a wowzer! (just coined that now). :)

    • Cathy June 11, 2014 at 12:18 pm #

      Yes it is a wowzer in my book. Love the word, I am stealing that one. :)

  10. sippitysup June 9, 2014 at 12:53 pm #

    Now I want apricots. Bad. GREG

    • Cathy June 11, 2014 at 12:17 pm #

      Greg, apricots are really good this year… ok I think they are good every year. :)

  11. Christina Peters June 11, 2014 at 9:32 am #

    This looks beautiful Cathy! Not sure mine would look as fabulous. Thanks for the process shots too. That always helps.

    • Cathy June 11, 2014 at 12:16 pm #

      Thanks Christina. I am telling you, this is so easy to make. Hope you try.

  12. Natalie June 14, 2014 at 8:59 am #

    Since you posted this, I can’t stop thinking about it. On my way to the farmers market for nectarines NOW! <3

  13. Cathy June 14, 2014 at 9:03 am #

    Natalie, you will really like this recipe, easy, tasty and impressive. Try different flavors of preserves like cherry or raspberry for a little fun.

  14. Christina June 18, 2014 at 12:45 pm #

    Hi Cathy,
    finally getting around to checking out your blog. We met at Camp Blogaway (seems like a million years ago). Love your images and your recipes! Newest follower.

    • Cathy June 18, 2014 at 1:35 pm #

      Thanks for stopping by Christina. It was great meeting you at Camp Blogaway. I love, love, love your landing page.

  15. Christy @ Confessions of a Culinary Diva June 25, 2014 at 3:02 pm #

    This is gorgeous. I suddenly feel like an apricot tart – could you send some to Palm Springs?

    PS, great to meet you at Camp-Blog-Away!

    • Cathy June 26, 2014 at 9:31 am #

      Christy, if I venture out to Palm Springs, I would be happy to bring you one! Great meeting you too!

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