Apricot Almond and Brown Butter Tart

Skill Level:

Servings : Prep Time : Cook Time : Ready In : Rehydrated dried apricots combine with browned butter and almonds to make this tender, tangy, sweet Apricot Almond and Brown Butter tart.

Apricot Almond and Brown Butter Tart

Apricot Almond and Brown Butter Tart


  • For the Tart Shell

  • 2 cups all purpose flour (I like King Arthur) plus more for dusting
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 1/2 sticks (12 tablespoons) chilled unsalted butter, diced
  • 5 tablespoons ice water
  • 1/4 teaspoon pure vanilla extract (if you use imitation, throw it away...NOW)*
  • Filling

  • 3/4 cup toasted slivered almonds (toast in the oven @ 325º F for about 5 minutes, or go to Trader Joes and buy them already toasted 🙂 )
  • 2 cups white wine (I used a Viognier for it's tropical influence)
  • 10 ounces dried apricots ( I used Turkish cause they are plumper)
  • 1 stick unsalted butter
  • 1 vanilla bean, halved and seeds scraped and reserved
  • 1 3/4 cup confectioner's surger
  • 3/4 cup all purpose flour
  • 1 teaspoon salt
  • 4 large eggs, lightly beaten
  • 1/4 teaspoon pure almond extract
  • Powdered sugar (confectioner's sugar) for dusting, optional
  • Serve with: Sweetened whipping cream, whipped, optional


Step 1

Make the tart

In a food processor, pulse the flour, sugar, and salt. Add the butter and pulse until it resembles coarse meal. Add the ice water and vanilla extract; process until the dough just comes together. Transfer the dough to a lightly floured surface and pat into a round disk. Cover with plastic wrap and refrigerate for at least one hour or until firm.

Step 2

Heat the oven to 350º F. On a lightly floured surface, roll out the dough to a 15 inch round about 1/4 inch thick. Transfer to a 12 - inch (I could only find an 11 inch one) fluted tart pan with a removable bottom. Use your rolling pin to roll over the top of the pan and remove the excess dough. Chill for 20 minutes (I chilled overnight and cooked the next day).

Step 3

Line the tart shell with foil and fill with dried beans or pie weights. Blind bake for 50 minutes; remove the foil and bake another 20 - 25 minutes, or until the shell is lightly browned and baked through.

Lower the heat to 325 °F.

Step 4

While the tart shell is baking, bring the wine to a simmer and add the apricots. Simmer for 10 minutes or until the apricots are plump. Remove from the heat.

Step 5

In a small skillet, cook the butter with the vanilla bean seeds over moderate heat, until browned, about 4 minutes.

Step 6

In a food processor, pulse the toasted almonds with the confectioner's sugar, flour, and salt until finely ground. Add the eggs; pulse until combined. Add the browned butter and almond extact,* pulse until smooth.

Step 7

Drain the apricots and pat dry. Pour the almond filling into the tart shell and nestle the apricots into the filling.

Bake for 40 - 45 minutes, or until the filling is golden brown and set.

Transfer to wire race to cool. Can be made 1 day in advance. Store covered at room temperature.

Step 8

*A little trick I've used over the years is to add my extracts to my water or eggs so I don't forget it ... which I've done ... before

Dinner Around the World, the story behind Apricot Almond and Brown Butter Tart

Not too sweet, a little “biscotti” like in texture, this recipe for Apricot Almond and Brown Butter Tart is a perfect finish to a meal.

This dried apricot tart is crispy, tender, tangy and sweet, all at the same time.

While most recipes on this site are my own inventions, this one is not. I made this a while back for a dinner party with the theme: A Dinner Around the World, a really fun culinary romp eating different foods from around the world. Our meal started in Southern California with the flavors of super simple guacamole, then moved on to Mexico for a little taste of Chicken Mole Traditional, then proceeded onto Asia, Europe, and finally ended in Northern California. I guess it really should have been called Dinner Around the World … minus 365 miles. This tart from Cindy Pawlcyn  (since retired) of Napa Valley’s Mustards Grill and Cindy’s Backstreet Kitchen was the final dish – and it’s delicious.


“Bring on the dessert, I think I am about to die.”

Pierett Vrillat-Savarin


We begin this dish by baking a tender buttery crust and then fill it with a combination of almonds, confectioner’s sugar, flour, and eggs.

Oh, and lest we forget the browned butter. Browning the butter may be the most difficult part of the tart, it’s very easy to go from brown butter to burnt butter, so do pay close attention when doing this step.


browning the butter for Apricot Almond and Brown Butter Tart


I like to brown my butter low and slow. Leaves a lot less room for that “burn” error. At first, when the milk solids separate from the fat it’s tempting to want to remove them (they are pretty ugly to look at)  But DON’T. We are making brown butter, not clarified butter. It’s these milk proteins you are actually browning, so just continue, stirring occasionally to check your browness and when ready, remove from the heat to a small bowl to stop the cooking process. Stir to cool, then proceed.

But don’t under-brown it either, you want the deep caramelized flavor it adds. You should be able to “smell” when it’s ready.


Apricot Almond and Brown Butter Tart


After poaching the dried apricots in wine, I used a Viognier for its tropical fruit components, a Riesling would work as well, pat them dry and nestle them into the filling.


Apricot Almond and Brown Butter Tart


Bake it in a 350º oven for about 40 to 45 minutes or until the tart is golden and the filling is set.


Apricot Almond and Brown Butter Tart


Slice and serve!


Apricot Almond and Brown Butter Tart


A perfect ending. Serve this Apricot Almond and Brown Butter Tart with a glass of bubbles, coffee, tea, or as we enjoyed it, with a late harvest sticky wine, for us, it was a 2009 Chateau Montelena Late Harvest Sauvignon Blanc, but any late harvest white wine will work beautifully with this tart.


LindySez: This recipe does have some downtime with resting the dough twice. But you can do all the dough the day before you plan to cook it, and let it sit overnight in the refrigerator. Also, you can make the tart itself at least a day ahead, so it’s perfect for a dinner party. 


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Recipe Comments

  1. posted by bb059 on August 28, 2015

    great flavors and texture….not cake…not crust…but a wonderful blend of both.
    The whipped cream is the key!

    • posted by LindySez on August 29, 2015

      I agree, I loved the sweet cream on the top of this. I guess I should have put it into the (at least a) photo LOL…Cheers!


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Nutritional Info

This information is per serving.
  • Calories
  • Fat
    21g (10g Sat, 8g Mono, 2g Poly)
  • Protein
  • Carbohydrates
  • Dietary Fiber
  • Cholesterol
  • Sodium
  • I enjoyed every calorie, but then, I don't eat this everyday. So eat and enjoy, whenever you want a treat.

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