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Apricot, Plum and Almond Tart | Taste and Tipple

Apricot, Plum and Almond Tart

Course Dessert
Cuisine French
Keyword Apricot, Plum and Almond Tart, Dessert, Tart
Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 3 hours 30 minutes
Servings 6

Ingredients

CRUST

  • 1 cup all-purpose flour
  • ¾ cup toasted unsalted almonds
  • ¼ tsp salt
  • ¼ cup sugar
  • ½ cup cold unsalted butter 1 stick, cut into chunks
  • 1 egg yolk
  • 1 tbsp cold water

APRICOT CURD

  • 5 ripe medium-size apricots pitted and roughly chopped
  • 2 tbsp lemon juice
  • 6 egg yolks
  • ½ cup sugar
  • Pinch salt
  • 6 tbsp cold unsalted butter cut into chunks
  • 2 to 3 ripe apricots
  • 4 to 5 ripe yellow plums
  • ¼ cup apricot jam
  • 2 tsp amaretto
  • 1 tbsp sliced almonds
  • ¾ cup whipping cream
  • 2 tbsp icing sugar

Instructions

  1. Preheat oven to 350°F.
  2. Combine flour, almonds, salt and sugar in a food processor; pulse until almonds are finely chopped. Add butter and process until mixture resembles coarse meal.

  3. Whisk egg yolk with water. With the motor running, add through feed tube. Tip dough mixture will be crumblinto a lightly buttered 8-inch (20-cm) round tart pan with a removable bottom. Press dough into bottom and up sides of pan. Prick all over with a fork and place in freezer for 30 minutes.

  4. Line tart with parchment and fill with pie weights (or dried beans). Bake in preheated oven for 20 minutes; remove weights and parchment and bake an additional 10 minutes. Remove to a rack and cool completely.
  5. To make curd, add apricots to a blender; purée. Pass through a fine-mesh sieve into a bowl. Measure out ½ cup. Reserve remainder for another purpose if you wish. Combine apricot purée with lemon juice, egg yolks, sugar and salt in a medium saucepan over medium heat. Using a flexible spatula, cook for 6 to 7 minutes or until thickened, stirring constantly and being sure to get into all the corners of the pot. Remove from heat, add butter, and whisk until glossy and combined. Scrape into tart shell and smooth; chill for at least 2 hours (or as long as overnight).
  6. To finish, cut apricots and plums in halves and wedges; discard pits. Arrange decoratively over tart.
  7. Combine apricot jam with desired liquid in a small pot over medium heat; whisk until liquefied. Brush over fruit; garnish with almond slices and chill 1 hour longer.
  8. When ready to serve, beat cream and icing sugar with an electric mixer to medium peaks. Cut tart into 6 wedges and serve each with a dollop of sweetened cream.

Recipe Notes

Recipe from: St. Onge, Christopher. "Apricot, Plum & Almond Tart." Food & Drink. Summer 2019. 

Note: I used an 11" tart pan and multiplied all the ingredient quantities by 1.5x.