Apricot Cream Tart Recipe

Posted by
Rate It!
Apricot Cream Tart
Add your photo!
Ingredients
16
Count
Nutrition
350
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Make dough: Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
  2. Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
  3. Make filling while dough chills: Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
  4. Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
  5. Bake tart shell: Put oven rack in middle position and preheat oven to 375°F.
  6. Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
  7. Fill and bake tart: Reduce oven temperature to 350°F.
  8. Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.
  9. Cooks' notes: • Tart can be made 6 hours ahead and kept, uncovered, at room temperature. • Apricots can macerate up to 1 day, covered and chilled. Bring to room temperature before using. • Egg mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using. • Tart shell can be baked 1 day ahead and kept, loosely covered, at room temperature.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 350.17 Kcal (1466 kJ)
Calories from fat 99.04 Kcal
% Daily Value*
Total Fat 11g 17%
Cholesterol 103.67mg 35%
Sodium 137.67mg 6%
Potassium 319.48mg 7%
Total Carbs 55.18g 18%
Sugars 33.35g 133%
Dietary Fiber 3.08g 12%
Protein 8.19g 16%
Vitamin C 7.6mg 13%
Iron 1mg 6%
Calcium 53.1mg 5%
Amount Per 100 g
Calories 204.73 Kcal (857 kJ)
Calories from fat 57.91 Kcal
% Daily Value*
Total Fat 6.43g 17%
Cholesterol 60.61mg 35%
Sodium 80.49mg 6%
Potassium 186.79mg 7%
Total Carbs 32.26g 18%
Sugars 19.5g 133%
Dietary Fiber 1.8g 12%
Protein 4.79g 16%
Vitamin C 4.4mg 13%
Iron 0.6mg 6%
Calcium 31.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top