Golden Apricot and Almond Tart
Serving Size / Yield
- 1/3 C. sugar
- 2/3 C. slivered almonds, toasted slightly
- 6 Tbs. butter
- 1 egg
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 1/2 Tbs. flour
- 1 sheet frozen puff pastry, thawed
- 6 fresh or canned apricot halves, pits removed
- 1/4 C. whole almonds, skins on
- powdered sugar, for garnish
Preheat the oven to 425 degrees.
To make the frangipane, put the slivered almonds and the sugar in a food processor and grind until sandy. Add the butter and continue to mix. Then add in the egg, vanilla, and flour. Mix until smooth.
To make the tart, flatten the puff pastry on a lightly floured surface. Put it on a parchment paper-lined baking sheet. Cut out a 9-in. circle and spread the almond frangipane in the center of the tart, leaving a 1-in. border. Firmly put the apricot halves into the frangipane, spacing them evenly around the tart. Dot the spaces between the apricots with whole almonds. Bake until golden brown and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.