Apricot-Almond Tart
By: Anonymous
Published: Wednesday, February 10, 2010 - 6:03pm

Ingredients




1 unbaked "Perfect Ten" Tart Crust
(see separate recipe)
4 cups halved and pitted apricots
(fresh or frozen/defrosted)
2 eggs
cup sugar
3 tablespoons unbleached white flour
teaspoon salt
cup ground almonds
cup milk or cream
1 teaspoon vanilla extract
teaspoon almond extract
1 cup thinly sliced almonds
Confectioners' sugar
Whipped cream
Vanilla yogurt

Preparation

1 Yield: 4 to 6 servings 2 Preparation Time: 1 1/4 hours (20 minutes of work, including crust) 3 The next time fresh apricots are at their peak, buy extra and freeze them. 4 (Cut them in half and remove the pits first.) Then you can enjoy this elegant dessert any time of year. Once you've made the crust, assembling the rest of the tart is a breeze. 5 The crust can be made ahead, and stored in the freezer in a sealed plastic bag. No need to defrost before assembling the tart. 6 If you are using frozen apricots, defrost them first. 7 You can use canned apricots (packed in juice) if you're in a pinch. The tart won't be quite as wonderful, but it will still be fine. (Drain the canned apricots before using.) 8 Prepare the Perfect Ten crust, and fit it into a 9- or 10-inch tart pan. 9 Place the tart pan on a baking tray for easy handling. 10 Preheat the oven to 375F. Arrange the apricot halves face-down in the unbaked crust. 11 Place the eggs and sugar in a medium-sized bowl, and whisk together until light and fluffy. Gradually sprinkle in the flour, salt, ground almonds, milk or cream, and extracts. Keep whisking for a minute or two, or until everything is incorporated. Pour this mixture over the apricots, and sprinkle the top with thinly sliced almonds. 12 Bake in the center of the oven for 45 to 55 minutes, or until golden brown. 13 (For a crispier crust, transfer the tray to the bottom rack of the oven for the last 10 minutes of baking.) Serve warm or at room temperature-plain, or with confectioner's sugar sprinkled on top and whipped cream or vanilla yogurt on the side.