This shortbread tart is a delicious combination of almond cream with juicy apricots. You can easily make a shortcrust pastry by combining flour, sugar, butter and egg yolks. The pastry dough prepared in such a way needs to land in the refrigerator for a few minutes, and after taking it out, it is rolled and baked for a few minutes in the oven. The baked pastry is filled with a runny almond cream made from almond flour, butter, milk and eggs. Then halves of the fresh apricots go in the cream and the cake is done.
I don’t know about you, but I really like the combination of almond and fruits. In the following recipe for a tart, I chose apricots, because at the time when I was making this tart, apricots was in season. It is not stated that only apricots can be combined with almonds. Both blueberries, red currants or even cherries will work well when combined with almond cream. So if you have some almond flour and fresh fruits at home, I recommend this recipe for almond tart with apricots.
Ingredients for almond tart with apricots.
- 200 g all-purpose flour
- 100 g unsalted butter
- 60 g icing sugar
- a pinch of salt
- 2 big egg yolks
- margarine and flour for greasing the baking tin
- icing sugar for dusting the tart
- 2 big egg whites
- 250 g apricot (stones removed)
- 250 g almond flour
- 100 ml milk
- 2 eggs
- 100 g unsalted butter
- 80 g icing sugar
- 1/2 teaspoon of baking powder
- 1 tablespoon of lemon juice
How to make almond tart with apricots.
Shortcrust pastry: the pastry dough can be prepared on a pastry board or with a food processor. I chose option number two. Pour the flour, icing sugar, a pinch of salt and diced cold butter into the bowl. Chop until the ingredients begin to combine with each other. At that point, add the yolks and knead the pastry dough. Wrap the pastry dough with cling film and put it in the fridge for 30 minutes.
Grease the tart tin with margarine and sprinkle with flour. Take the pastry dough out of the fridge, put it on a pastry board and roll it out. The pastry dough can be sprinkled with flour a little while rolling, if necessary. Subsequently, line the bottom and the edges of a tart tin with the rolled out pastry dough. Pierce the pastry dough with a fork in several places, then put the tart tin in an oven preheated to 180 degrees Celsius for 10 minutes.
Almond cream: put soft butter and icing sugar in a bowl, then rub it for 6-7 minutes. Next, add the eggs, egg whites and lemon juice. Mash for 1-2 minutes, then add the almond flour, baking powder and milk. Continue grinding for 2 minutes.
Wash and dry the apricots and cut each in half.
Carefully remove the baked shortcrust from the oven, pour in the almond cream and place the apricots with the skin side down. Put the tart in the oven and continue baking for 40 minutes. Let the baked tart cool down and, when cold, sprinkle the top with icing sugar.
Good to know when making almond tart with apricots.
I used a round-shaped tart tin with a diameter of 26 centimetres.
The apricots can be replaced, for example, with peaches or nectarines.
Do you like cakes with apricot? If so, try our recipe for Apricot cake.