Apricot Almond Tart

Apricot Almond Tart

almond shortbread crust:

  • 1 3/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 cup raw almonds
  • 1 teaspoon coarse salt
  • 10 tablespoons cold, unsalted butter
  • 1 egg yolk


  • 8 ounces cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup heavy whipping cream, cold


  • fresh stone fruit or berries (I used 3 apricots and 2 black plums)
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon


1.  Prepare and bake the crust:

In a food processor, combine the flour, brown sugar, almonds and salt.  Process until the almonds are finely ground.  With the processor running, add the butter, a tablespoon at a time, just until moistened.  Add the yolk and pulse a few times to incorporate.  The mixture should resemble moist cornmeal.

Spray a 9-inch round tart pan with a removable bottom with non-stick spray.  Pile the dough crumbs into the pan, and spread out to the edge.  Firmly press down against the bottom and up the sides of the pan.  Freeze for 30 minutes.

Preheat the oven to 375.  Spray a piece of foil with non-stick spray and place the foil, greased side down, against the frozen crust, fitting it closely to the crust.  Fill the foil with pie weights or dried beans.  Bake at 375 for 25 minutes.

Carefully remove the foil and set aside.  Reduce the oven temperature to 350 and bake crust, uncovered, for an additional 10-15 minutes, until golden brown.

Set pan in the refrigerator to cool completely.


2.  Make the filling:

With an electric mixer, beat the cream cheese, powdered sugar and vanilla until smooth.  Add half the cream and beat until smooth, then add the rest of the cream and beat until very thick and fluffy.  Spread over the cooled crust.


3.  Top with fruit:

If using fresh berries, you can simply place the berries over the filling and dust with a little powdered sugar.  For my tart, I sliced the apricots and plums, then tossed them with the lemon juice (to prevent browning), honey and cinnamon, and arranged them over the tart.  (Note that sliced stone fruit is very juicy, and you may find a little excess juice around the edge of the tart - this can just be soaked up with a paper towel.)

Serve right away, or refrigerate until serving.  (The crust and filling can be prepared a day in advance, but wait to top with the fruit until you're close to serving, so the fruit is very fresh.)


Yields 8-12 servings


Recipe from Curly Girl Kitchen