Almond Apricot Tart
Submitted by brianjwood on August 25, 2002 at 9:44 am

DESCRIPTION
Almond Apricot Tart

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This came via Epicurious.com. A Circler gave me the lead, for which I thank them heartily. I plan to make this one, it sounds good.
Cheers, Brian

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Almond Apricot Tart

For the frangipane
1/3 C sugar
2/3 C slivered almonds, slightly toasted
6 tbs butter
1 egg
1/4 tsp vanilla extract
1/4 tsp almond extract
1 1/2 tbsp flour
1 sheet frozen puff pastry, thawed
6 fresh or canned apricot halves, pits removed
1/4 C whole almonds, skin on
Confectioners' sugar, for garnish

Preheat oven to 425 degrees F.To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth. To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges. Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the centre of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds. Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 40 minutes

Recipe courtesy Gale Gand