Apricot, Almond and Brown Butter Tart
Recipe from Food & Wine

This dried-apricot tart is crispy and tender, tangy and sweet all at the same time. The recipe also works with fresh apricots; just omit the poaching step.


Apricot, Almond and Brown Butter Tart
Tina Rupp

by 1  person

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Servings: Makes One 12-Inch Tart
Prep Time: 2 hrs 40 mins
Total Time: 3 hrs 20 mins
Related Categories: Breakfast and Brunch, Christmas Breakfast and Brunch, Desserts, Easter, Easter Breakfast and Brunch, Mother's Day, Pastries and Tarts, Pastries and Tarts, Seasonal, Vegetarian
 
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Ingredients
Tart Shell
  • 2  cups
    all-purpose flour, plus more for dusting
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  • 1  tbsp
    sugar
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  • 1/2  tsp
    salt
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  • 1 1/2  sticks
    chilled unsalted butter, diced (12 tablespoons)
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  • 5  tbsp
    ice water
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  • 1/4  tsp
    pure vanilla extract
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Filling
  • 3/4  cup
    all-purpose flour
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  • 1  tsp
    salt
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  • 4 
    large eggs
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  • 1/4  tsp
    pure almond extract
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  • 3/4  cup
    slivered almonds
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  • 2  cups
    dry white wine
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  • 2  cups
    dried apricots (10 ounces)
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  • 1 
    stick unsalted butter
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  • 1 
    vanilla bean halved lengthwise, seeds scraped and reserved
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  • 1 3/4  cups
    confectioners' sugar
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  •  
    Sweetened whipped cream, for serving
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Directions
1.
In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles a coarse meal. Add the ice water and vanilla extract and pulse just until the dough comes together. Transfer the dough to a lightly floured work surface; flatten it into a disk. Wrap the disk in plastic and refrigerate for 1 hour, until firm.
2.
Preheat the oven to 350 degrees . On a lightly floured work surface, roll out the dough to a 15-inch round, 1/4 inch thick. Transfer the round to a 12-inch fluted tart pan with a removable bottom; gently press it over the bottom and up the side. Trim any excess. Refrigerate the tart shell for at least 20 minutes, until firm.
3.
Line the tart shell with foil and fill with dried beans or pie weights. Bake for about 50 minutes, until the shell starts to brown around the edges. Remove the foil and weights and bake for about 25 minutes longer, until the shell is cooked through. Transfer to a rack and let cool. Lower the oven temperature to 325 degrees .
4.
Spread the slivered almonds on a large rimmed baking sheet. Toast in the oven for about 6 minutes, until lightly browned. Let cool.
5.
Meanwhile, in a medium nonreactive saucepan, bring the wine to a boil. Add the apricots, cover and simmer over moderate heat until plumped, about 10 minutes. Remove from the heat.
6.
In a small skillet, cook the butter with the vanilla bean seeds over moderate heat until browned, about 4 minutes.
7.
In a food processor, pulse the toasted almonds with the confectioners' sugar, flour and salt until finely ground. Add the eggs and pulse until just combined. Add the browned butter and the almond extract and pulse until smooth.
8.
Drain the apricots and pat dry. Pour the almond filling into the tart shell. Nestle the apricots into the filling in concentric circles. Bake the tart for about 50 minutes, until the filing is golden brown and set. Transfer to a rack to cool. Cut into wedges and serve warm or at room temperature, dolloped with sweetened whipped cream.
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