Apricot Almond Brown Butter Tart

Plate of Apricot Almond and Brown Butter Tart.

A classic-style Apricot Almond Tart with a tender, buttery crust and rich almond filling, topped with plump apricots gently poached in white wine. Elegant bu approachable and even better the next day.

3.67 from 3 votes

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Prep Time 30

Cook Time 1 30

Additional Time 1

Total Time 3

Course Desserts & Snacks

Cuisine American, French

Servings servings

Calories 381 kcal

Equipment

Ingredients

Prepare 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
¾ cup toasted slivered almonds
2 cu white wine Viognier works well for it's tropical influence
10 ounces dried apricots Turkish preferred for plumpness
½ cup unsalted butter 1 stick
1 vanilla bean halved with the seeds scraped out and reserved
1 ¾ cups confectioners' sugar
¾ cup all-purpose flour
1 teaspoon salt
4 large eggs lightly beaten
¼ teaspoon almond extract

Optional

Confectioners' sugar for dusting
Whipped cream

Instructions

Make the Dough

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.

Roll and Prep the Shell

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 (an 11 inch one works as well) 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 (or overnight).

Blind Bake the Shell

Line the tart shell with foil and fill with dried beans or pie weights.
Blind bake for 50 minutes; remove the foil,bake another 20 - 25 minutes, or until lightly golden.
Lower the heat to 325 °F.

Prepare the Filling

In a small saucepan, bring the wine to a simmer. Add the apricots and simmer for 10 minutes. Remove from heat and set-aside.
In a small skillet, brown the butter with the vanilla beans over medium heat - about 4 minutes. Remove to a small bowl and allow to cool slightly.
Process the almonds, confectioners' sugar, flour, and salt until finely ground.
Add eggs and pulse to combine.
Add cooled brown butter mixture along with the almond extract. Pulse until smooth.

Assemble

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

Bake

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

Cool and Serve

Transfer to a wire rack to cool. Can be made 1 day in advance. Store covered at room temperature. Serve dusted with Confectioners' sugar or whipped cream.

Notes

Apricots: Turkish apricots are plumper than California

Wine: Viognier adds a subtle floral/tropical lift, but any white wine, or even a Moscato will work.

Blind Bake: Don't rush it, fully baked shell = no soggy bottom.

Make Ahead: This tart can be made in advance and kept at room temperature for up to one day. Refrigerate if keeping longer.

Extract Trick: Add your extract to your eggs or other liquids so they don't get forgotten in the rush to the finish.

Nutrition

Serving: 1gCalories: 381kcalCarbohydrates: 48gProtein: 6gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 7gCholesterol: 93mgSodium: 395mgFiber: 3g

Keyword apricot dessert, apricot frangaipane tart,

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