Apricot and Almond Tart

[Guest guest]

Apricot and Almond Tart

 

Sweet Pastry Dough:

1 cup all-purpose flour

3 tablespoons granulated sugar

1/8 teaspoon salt

1/4 teaspoon baking powder

1/4 cup butter, chilled and cut into pieces

1 large egg

 

Almond Filling:

1 (4-ounce) can almond paste

1/4 cup granulated sugar

1 large egg yolk

1 teaspoon grated lemon zest

1/4 cup butter, softened

1 large egg

3 tablespoons all-purpose flour

 

Apricot Topping:

2 (16-ounce) cans apricot halves in heavy syrup, drained

1/4 cup sliced almonds

 

Glaze:

1/2 cup apricot preserves

1/2 cup Apricot Nectar

1 tablespoon dark rum, or vanilla extract

 

Preheat oven to 350 F.

Sweet Pastry Dough (*Note: Ready-made pastry dough may be

substituted.): Combine flour, sugar, salt and baking powder in bowl

of food processor, pulsing several times to mix. Add butter; pulse

until mixture is very finely powdered. Add egg and pulse just until

dough forms a ball. Remove dough. Form into a disk; wrap in plastic

wrap and refrigerate.

 

Almond Filling: In mixer bowl combine almond paste, sugar, egg yolk

and zest. Beat until smooth. Add butter. Scrape bowl and beaters;

beat in whole egg. Continue beating until light and fluffy. Stir in

flour.

 

Apricot Topping: On floured surface, roll dough to 12-inch diameter;

transfer to 10-inch tart pan. Spread filling evenly over dough. Slash

each apricot half 3 or 4 times through blossom end, and arrange on

filling, cut side up, and in concentric rows. Place a piece of sliced

almond onto each apricot half.

 

Bake 40 minutes or until crust and filling are baked through, and

apricots are colored at tips. Cool on a rack.

 

Glaze: Combine preserves, nectar and rum in a small pan and bring to

a boil over low heat, stirring frequently. Strain into another pan;

simmer until slightly thickened. Brush hot glaze over cooled tart.

 

Makes 8 servings

 

tamaras_sweet_treats/

Need some new desserts?

 

______

PeoplePC Online

A better way to Internet

http://www.peoplepc.com