We had an amazing luck with stone fruits this year, they look good at the farmers market and they are still good when we come home! I first made this stone fruit tea cake a few weeks ago and the other day, we bought lots and lots of apricots, and all the way home I imagined using some of the apricots in an apricot almond tart. I didn’t have a recipe for it and a quick search on Google led me to this recipe, it looked so good! I decided to make it right away. I didn’t have all the ingredients to make the gluten free tart crust and not being very familiar with gluten free baking, I didn’t want to start making substitutions. I thought I would use a pate brisée for the crust and it worked wonderfully. The filling itself is quite simple, just butter, honey, almonds, eggs and some cream. Instead of making one large tart, I made individual ones and there was some extra filling, I was not going to waste that! So, I washed a few more apricots, halved and pitted them, dropped a teaspoon or so of the filling on each apricot and baked them with the tarts. The tart was just scrumptious, not too sweet, and very fragrant with the honey, apricots and almonds, it was just the perfect fruit dessert. We liked the filling so much that I am sure I’ll make just apricots filled with the delicious filling for an even simpler dessert before the end of the apricot season.
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 stick (113 grams) cold unsalted butter, cut into small cubes
- 4-5 tbsp ice water
- 1 stick butter, softened
- 1/3 cup honey
- 1 cup ground almonds
- 2 eggs
- 1/4 cup (60gr) heavy cream
- 8-10 apricots, halved and pitted
To make the crust, place flour, sugar and salt in the bowl of a food processor, pulse for 2 seconds to combine, add the cold butter and pulse until the butter cubes are the size of peas. Start with 2 tablespoons of ice cold water and add 1 tablespoon at a time pulsing, try to avoid adding too much water, the dough should come together when you squeeze the mixture in your hand. Gather the dough together on the counter, form a disk, wrap in plastic wrap and refrigerate for about an hour.
Preheat the oven to 375°F. Roll the dough and fit into one large 9 inch tart pan or in 4 4 ½ inch individual ones, using the rolling pin or a sharp knife, remove the excess dough. Refrigerate for 30 minutes, dock the dough with a fork, and line the tart shell with a piece of parchment paper or aluminum foil and use either pie weights or beans. Bake for 15 minutes, remove from the oven and let cool to room temperature.
Wash and pit the apricots, if you are using a large tart pan, leave the halves intact, if you are using smaller tart pans, slice the apricots. Arrange the apricots in the tart shell(s), set aside.
Meanwhile, mix the softened butter, honey, ground almonds and eggs with a whisk, fold in the heavy cream with a spatula and pour over the apricots.
Bake until the almond mixture sets and the top is golden brown. Serve warm with crème fraîche or vanilla ice cream.