Description
I make this Apricot Tart with Almond Cream as a rustic yet elegant dessert featuring a buttery tart crust, rich almond cream filling, and juicy baked apricots. It’s simple, cozy, and perfect for gatherings or quiet homemade moments.
Ingredients
Scale
- 1 1/4 cups flour
- 1/2 cup butter
- 1/4 cup powdered sugar
- 1 egg yolk
- 2–3 tbsp cold water
- Pinch of salt
- 1/2 cup butter
- 1/2 cup sugar
- 1 cup almond flour
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp flour
- 6–8 apricots
Instructions
- Mix flour, sugar, and salt.
- Add butter and mix until crumbly.
- Add egg yolk and water.
- Chill dough for 30 minutes.
- Pre-bake tart crust.
- Beat butter and sugar until fluffy.
- Add eggs, almond flour, vanilla, flour.
- Spread cream in crust.
- Top with apricots.
- Bake until golden.
- Brush with jam.
- Cool before serving.
Notes
Use firm ripe apricots. Chill dough for crisp crust. Don’t overmix almond cream. Brush with jam for shine and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 16
- Sodium: 90
- Fat: 23
- Saturated Fat: 11
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 70