Apricot Almond Tart
A buttery pastry crust filled with creamy almond custard and topped with juicy apricot halves. Simple enough for a weeknight dessert, elegant enough for company.
- Total time
- 50 min
- Servings
- 8
- Calories
- 320
- Protein
- 6g
Ingredients
- 1 9 inch pie crust
- 6 medium apricots
- 1 cup almond flour
- ½ cup sugar
- ¼ cup butter
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 375°F. Press the 1 pie crust into a 9 inch tart pan, trimming edges. Prick bottom with fork and chill while making filling.
- 2
In a bowl, mix 1 cup almond flour, 0.5 cup sugar, 0.25 cup softened butter, 1 egg, and 1 teaspoon vanilla until smooth and creamy.
- 3
Spread the almond filling evenly over the chilled crust. Halve and pit the 6 apricots, then arrange cut-side up on top of filling.
- 4
Bake until filling is set and golden brown and apricots are tender, about 35-40 minutes. A knife inserted near center should come out clean.
- 5
Cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.
Tools you’ll need
- 9 inch tart pan
- mixing bowl
- fork
- knife
- wire rack
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