Fresh Apricot Tart Recipe

Cook 35 mins

Inactive 10 mins

Total 45 mins

Author Steve Albert

Yield 12 servings

This recipe puts the Blenheim into a tart, an open-faced pie with a rich, sweet crust.

¼ cup almond paste
2 tablespoons sugar firmly packed (or use light brown sugar), plus more for sprinkling
¼ cup sour cream
9-inch single-crust pie pastry, store bought, or Simple All-Purpose Pie Crust
15 or so apricots depending upon size (preferably Blenheim), peeled or unpeeled, halved, pitted, and thinly sliced
About 1 tablespoon whole milk

Preheat oven to 375°.
Blend almond paste, sugar, and sour cream in a food processor, pulse once or twice.
Roll out pie crust to an 11 to 12-inch circle and drape it over a 9½-inch tart pan. Cut off excess dough by rubbing your thumb across the edge of the pan. Prick the bottom of the dough lightly with a fork. If you don’t have a pan you can lay the crust on a baking sheet. Place the dough in the freezer for 10 minutes to chill before baking.
Evenly spread almond mixture over dough (leave a 2-inch border if you are working on a baking sheet). Arrange the sliced apricots evenly over the dough in a circular pattern in a single, slightly overlapping layer. You can fold the dough edge over apricots if you are working on a baking sheet—this will make a galette instead of a tart. Brush crust with milk and lightly sprinkle additional sugar on top.
Bake until crust is golden, about 35 minutes.

Courses Bakery

Recipe by Harvest to Table at https://harvesttotable.com/fresh-apricot-tart-recipe/