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My Tribute to Aunt Grace…Dutch Apricot Tart


  • Author: A Foodie Affair
  • Prep Time: 20 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x

Description

This delicious apricot tart is perfect for a special occasion or afternoon tea. The flavors of lemon and the apricot blend perfectly together.


Ingredients

Scale
  • Almond Paste:
  • 7 oz. blanched almonds
  • 2/3 c. sugar
  • 2 fresh lemons
  • 3 to 4 drops pure almond extract
  • Tart Crust:
  • 11/4 sticks unsalted butter
  • 1/3 c. dark brown sugar
  • 11/8 c. all purpose flour
  • 1 tsp. lemon zest
  • Apricot Topping:
  • 1 (15.25 oz) can apricot halves in heavy syrup
  • 1 (8.75 oz) can apricot halves in heavy syrup
  • 2 heaping tablespoons apricot jam

Instructions

  1. To make Paste:
  2. Process almonds in food processor fitted with metal blade until very finely ground. Transfer to a non-reactive mixing bowl. Stir in sugar. Remove zest from lemons with a fine grater and add zest (approx. 3 tsp) to almond mixture. Squeeze juice from lemons (about 1/4 c.) and add to mixture. Add almond extract. Stir well to combine. Cover with plastic wrap and keep overnight at room temperature.
  3. To make crust:
  4. Process all ingredients in a food processor fitted with a meatl blade until mixture forms a a ball. Press dough evenly onto bottom and up side of a 9 inch tart pan with removable bottom. Place pan in a one gallon plastic storage bag, close tightly and freeze for several hours, or overnight.
  5. To Make Topping:
  6. Drain apricots from both cans well. Cut in to 3/8″ slices. Transfer to a mixing bowl and add apricot jam. Stir well to mix.
  7. To Finish and Bake:
  8. Preheat oven to 350 degrees F. Remove crust from freezer and spread Almond Paste evenly over bottom (use a tablespoon that has been dipped in water to help smooth). Spread topping evenly over paste. Place tart pan on a baking sheet. Bake in center of oven for 1 hour and 10 minutes. If edge of crust seems to be browning too much, cover it with some foil.
  9. Let tart cool completely before serving. Remove side of pan and slice. Refrigerate lightly covered in plastic wrap. This keeps well for 3 to 4 days.

Notes

The crust and almond paste need to be made ahead. This actually works out, as most of the work is done ahead, and then can be assembled and baked at the last minute! It is very easy to make, just takes time for the crust and paste to set.