| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 19g | 6g | 45g |
| sugars | fibre | protein | salt |
| 27g | 3g | 7g | 0.2g |
I’ve always loved pies, growing up on huckleberry pies in the vast landscapes of Montana, but there’s a special affection I hold to the Apricot Almond Tart. The unique combination of flavors with the exotic fruit and the earthy nut creates a blend that is irresistible in every sense of the word. What sets this tart apart is its fusion of the sweet and tangy apricots with the nutty and comforting taste of almonds, creating a palatable experience that is truly unmatched.
The Special Ingredients
From the apricot preserves to the nutty ground almonds, every ingredient used in this recipe has its own cherished story. Although I can’t peppers every recipe with my Montana tales, I’ll admit that the aroma of this tart baking in the oven brings back fond childhood memories of foraging for wild berries and nuts in the expansive Montana countryside.
The fruit-based Apricot Almond Tart not just delights the taste buds, but comes packed with health benefits too. The almonds incorporated add a good dose of heart-healthy fats, protein, vitamins, and minerals. Apricots, brimming with antioxidants and fiber, provide a delightful and wholesome sweetness. A drizzle of honey on top adds a natural touch of sweetness and several nutritional benefits. It’s not just a dessert, it’s a wholesome experience.
Complementary Cuisine
The Apricot Almond Tart bears a comforting similarity to our traditional huckleberry pies. They’re both easy to bake, share a rich sweet profile, and boast a stunning visual appeal. This tart, however, brings a refreshing twist with its union of apricots and almonds. And, if I have to suggest a pairing, a venison steak cooked to perfection or a bison burger straight off the grill stand as worthy companions to follow the tart. Divine, to say the least!
Undeniably, this apricot almond tart recipe is a valuable addition to any culinary repertoire. From Montana to any part of the world, the allure of this tart travels far and wide, promising a taste that is as heartwarming as it is delicious. Because, after all, the best dishes offer more than just enticing flavors; they share a piece of our story, too.
Here’s the link to another wonderful Apricot Almond Tart recipe you might find interesting, and a guide to Food Network’s Apricot Almond Tart
What You’ll Need
- 1 cup all-purpose flour
- 1/2 cup ground almonds
- 1/4 cup sugar
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 1/4 teaspoon almond extract
- 1 cup apricot preserves
- 1/2 cup blanched almonds, roughly chopped
- 8 fresh apricots, halved and pitted
- 1/4 cup honey for glazing
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). In a large bowl, combine the all-purpose flour, ground almonds, sugar, and salt. Stir until all ingredients are well mixed.
Step Two
Add the cold, chopped butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
Step Three
In a separate bowl, combine the egg yolk and the almond extract. Whisk until fully combined. Pour the egg mixture into the flour mixture and stir until a dough forms. Press the dough into the bottom and up the sides of a tart pan.
Step Four
Ease the dough into the pan and up the sides without stretching it. Press it firmly against the bottom and sides. Trim any overhanging dough.
Step Five
Spread the apricot preserves evenly over the base of the tart. Sprinkle with the roughly chopped blanched almonds.
Step Six
Arrange the halved apricots, cut side down, on top of the almond layer. Press lightly to adhere them to the preserves.
Step Seven
Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the apricots are soft and juicy.
Step Eight
Remove the tart from the oven and cool it in the pan on a wire rack for at least 20 minutes. Drizzle the warm tart with honey for glaze. Serve the apricot almond tart warm or at room temperature.
