Apricot Almond and Brown Butter Tart
Rehydrated dried apricots combine with browned butter and almonds to make this tender, tangy, sweet Apricot Almond and Brown Butter tart.
Ingredients
- For the Tart Shell
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 12 tablespoons chilled unsalted butter 1 ½ sticks, diced
- 5 tablespoons ice water
- ¼ teaspoon PURE vanilla extract
- For the Filling
- ¾ cup toasted slivered almonds I get mine already toasted but if you need to toast them use a 325° oven for about 5 minutes
- 2 cu white wine I used a Viognier for it's tropical influence
- 10 ounces dried apricots I used Turkish as they are plumper
- 1 stick unsalted butter
- 1 vanilla bean halved with the seeds scraped out and reserved
- 1 ¾ cups confectioner's sugar
- ¾ cup all-purpose flour
- 1 teaspoon salt
- 4 large eggs lightly beaten
- ¼ teaspoon almond extract
- Optional Ingredients
- Confectioner's sugar for dusting
- Whipped cream
Instructions
- Make the tart: In a food processor, pulse the flour, sugar, and salt. Add the butter and pulse until it resembles a 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.
- Heat the oven to 350º F. On a lightly floured surface, roll out the dough to a 15 inch round about ¼ 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).
- 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.
- 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.
- In a small skillet, cook the butter with the vanilla bean seeds over moderate heat, until browned, about 4 minutes.
- 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 extract,* pulse until smooth.
- 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 a wire rack to cool. Can be made 1 day in advance. Store covered at room temperature.
Notes
*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
Nutrition
Serving: 1gSodium: 395mgFiber: 3gCholesterol: 93mgCalories: 381kcalPolyunsaturated Fat: 7gSaturated Fat: 8gFat: 16gProtein: 6gCarbohydrates: 48g
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