Almond-Apricot Delight Tart

Ingredients

The crust

100 grams (3.5 ounces) cold unsalted butter
1 egg yolk
60 milliliters (2 fluid ounces) cold water
220 grams (7.75 ounces) all-purpose flour
pinch of salt

Apricots

60 grams (2.12 ounces) egg whites
70 grams (2.47 ounces) sugar
30 grams (1.06 ounces) ground almonds
30 grams (1.06 ounces) almond flakes

Equipment

Mixing Bowl
A large mixing bowl is essential for combining your ingredients without making a mess. Opt for one with a non-slip base for added stability.
Hand Mixer
Perfect for whipping egg whites to stiff peaks. A hand mixer saves time and ensures a consistent texture. If you don't have one, a whisk can also do the job, though it will require more effort.
Rolling Pin
A smooth rolling pin will help you achieve the perfect dough thickness. Chilling it slightly before rolling can make the dough easier to handle.
Tart Pan
A tart pan with a removable bottom makes it easier to remove the tart without breaking it. Consider a non-stick option for easy cleanup.
Parchment Paper
Parchment paper prevents the dough from sticking to surfaces. It's a baker's best friend for ensuring a smooth transfer to the tart pan.

Instructions

Step 1

1. In a bowl, rub the cold butter into the flour until it resembles breadcrumbs. Add the egg yolk, cold water, and a pinch of salt. Mix until the dough comes together. Don't overwork the dough; form a cohesive ball, wrap it in plastic wrap, and refrigerate for at least 2 hours. Chill the dough to make it easier to handle and to ensure a flaky crust.

Step 2

2. Roll out the dough on parchment paper into a thin layer. Transfer it to a tart pan with a low rim. While preparing the filling, refrigerate the crust. Rolling the dough between parchment papers reduces sticking and makes the transfer smoother.

Step 3

3. In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar while continuing to beat until stiff peaks form. Gently fold in the ground almonds. Ensure the bowl and beaters are clean and grease-free for the best egg white volume.

Step 4

4. Spread the egg white mixture over the prepared crust, smoothing it out evenly. Arrange halved apricots on top, gently pressing them into the almond mixture. Sprinkle almond flakes over the tart. Pressing the apricots slightly ensures they adhere to the almond mixture and bake evenly.

Step 5

5. Preheat the oven to 200°C (392°F) and bake the tart for 25 minutes or until the crust is golden and the almond topping is lightly browned. Keep an eye on the tart in the final minutes to avoid over-browning.

Step 6

Enjoy the Almond-Apricot Delight Tart as a delightful dessert or a sweet afternoon treat. The crispy crust, juicy apricots, and nutty almond flavors create a symphony of tastes that will leave you craving more. Customizable with your favorite seasonal fruits, this tart is sure to be a hit at any gathering or special occasion.

Servings

✨ Serving up the Almond-Apricot Delight Tart is an art in itself! For a cozy afternoon treat, enjoy a slice with a cup of freshly brewed coffee or spiced chai tea. The warm nutty flavors of the tart truly come alive and create a comforting experience.

Hosting a dinner party? Serve it with a side of vanilla bean ice cream or a dollop of whipped cream for that extra touch of indulgence. 🍨 Your guests will be talking about this dessert for days!

If you're feeling fancy, a drizzle of honey 🍯 or a sprinkle of cinnamon can add a delightful twist. And for the health-conscious, pairing it with a fresh fruit salad keeps the treat light and refreshing. 🍓🍊 Enjoy the versatility and the smiles it brings!

Variations

🌟 Creating a gluten-free version of this favorite is easy as pie! Substitute the all-purpose flour with a gluten-free flour blend, and you’re good to go.

Going vegan? 🥑 Swap the butter for vegan margarine or coconut oil, and the egg yolk can be replaced with a mixture of 1 tablespoon of flaxseed meal and 2.5 tablespoons of water. Use aquafaba (chickpea brine) instead of egg whites for the filling, and voila, you have a vegan tart that everyone can enjoy!

Faq

Why does my dough crack when I roll it out?
Cracking usually happens because the dough is either too cold or too dry. Let it sit at room temperature for a short while to let it soften slightly and lightly flour your work surface.
How do I prevent the bottom crust from getting soggy?
Blind bake your crust for about 10-15 minutes before adding the filling. This will help set the crust and keep it from absorbing too much moisture.
Can I use other fruits instead of apricots?
Absolutely! This tart is very versatile – try peaches, plums, or even berries for a delicious variation.
What’s the secret to achieving stiff peaks in my egg whites?
Ensure your bowl and beaters are completely clean and free of fat or grease. A pinch of salt helps stabilize the egg whites as you beat them.
How can I store leftovers?
Store any leftover tart in an airtight container in the refrigerator. It's best enjoyed within 2-3 days.
Can I freeze the tart?
While the tart is best enjoyed fresh, you can freeze it without the apricots and toppings. Thaw in the fridge and add fresh fruit and toppings before serving.