How to make it

  • Make the Tart:
  • In a food processor, pulse the flour, sugar and salt. Add the butter and pulse until it resembles course meal. Add the ice water and 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 350 degrees 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; genly press over the bottom and up the sides. Use your rolling pin to roll over the top of the pan and remove the excess dough. Chill for 20 minutes (I chilled ovenght 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.
  • 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 extact, pulse until smooth.
  • Drain the apricots and pat dry. Pour the almond filling into the tat shell and nestle the apricots into the filling.
  • Bake for 50 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.

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