apricot plum almond tart

Apricot-Plum Almond Tart

makes one 11 inch tart


Crust:

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon salt


Filling:

1 stick butter, softened
1/3 cup honey
1 cup ground almonds
2 eggs
1/4 cup heavy cream

4-5 fresh plums, cut into slices (number will depend on sizes of fruit)

4-5 fresh apricots, cut into slices

slivered almonds, toasted (optional garnish)


Preheat the oven to 350 degrees F.


For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into an 11 inch tart pan, building up a 1/2-inch edge on all sides. Chill.


Bake the crust for 15 to 20 minutes, or until very lightly browned. Let cool on a wire rack. Leave the oven on.


Place the butter, honey, ground almonds, and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir in it instead of whisking not to emulsify it or it will rise while baking.
Arrange the apricots and plums at the bottom of the pie crust and pour the cream over them. Bake 30 minutes at 350F or until lightly browned and filling no longer "jiggles". Sprinkle with slivered almonds and dust with powdered sugar if desired. 

crust adapted from Ina Garten's Lemon Bars, filling adapted from Tartelette's Apricot Almond Tart


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