Confession: I love stone fruit season. And I especially love apricots. So when I came across a full tree of them recently, I naturally jumped at the opportunity to make an apricot tart:
The basis for this recipe was an apricot tart recipe posted over at the lovely food blog Cannelle et Vanille. I didn’t have a few of the ingredients required on hand (mainly pistachios) and didn’t feel like going to the grocery store, and then I decided to make a few other modifications while I was at it: adding some almond meal to the crust, decreasing the crust:fruit ratio, and so on. It was DELICIOUS! Seriously, if you are near some fresh apricots, you should make this tart. Now. Here’s the recipe:
Apricot Almond Tart:
1 stick butter
Zest of 1 lemon
1/2 tsp vanilla
175 g all purpose flour
50 g whole wheat flour
50 g almond meal
pinch of salt
a few spoonfuls of sugar of honey
small handful of almonds, coarsely chopped
Mix together butter, flours, powdered sugar, almond meal, vanilla, lemon zest, and salt. Press dough into a 10 inch tart pan. Allow dough to chill in fridge for at least 30 minutes.
Slice apricots (I made each apricot into ~12 slices) and arrange in crust. Pack as much fruit in there as you can, because it will definitely shrink down. Scatter chopped almonds over top of fruit. Sprinkle a couple spoonfuls of sugar or honey on top. Bake at 375F for 30-35 minutes, until crust is lightly browned.