Apricot-Almond Tart

Name: Apricot-Almond Tart
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 1 3 ⁄ 4 cups all-purpose flour, plus more for dusting; 1 ⁄ 4 cup potato flour; 1 ⁄ 2 cup sugar; 9 tbsp. butter, plus more for greasing; 1 tsp. baking powder; 1 ⁄ 8 tsp. kosher salt; 1 egg, lightly beaten; 3 ⁄ 4 cup almond meal; 10 apricots, halved and pitted; 1 ⁄ 2 cup apricot preserves; 3 tbsp. sliced almonds, lightly toasted, for garnish

Serves
serves 8-10

PENNY DE LOS SANTOS

A combination of all-purpose and potato flours gives this simple summer tart a delicate, crumbly crust. Plums, peaches, or berries can be substituted for apricots.

Ingredients

1 ³⁄₄ cups all-purpose flour, plus more for dusting
¹⁄₄ cup potato flour
¹⁄₂ cup sugar
9 tbsp. butter, plus more for greasing
1 tsp. baking powder
¹⁄₈ tsp. kosher salt
1 egg, lightly beaten
³⁄₄ cup almond meal
10 apricots, halved and pitted
¹⁄₂ cup apricot preserves
3 tbsp. sliced almonds, lightly toasted, for garnish

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Instructions

Step 1

Pulse flours, sugar, butter, baking powder, and salt in a food processor until pea-size crumbles form. Add egg and 2-3 tbsp. ice-cold water; pulse until dough comes together. Form dough into a flat disk; wrap in plastic wrap and refrigerate 1 hour.

Step 2

On a lightly floured surface, roll dough into a 10" circle; press into a greased 11" tart pan with a removable bottom set over a baking sheet. Chill for 1 hour.

Step 3

Heat oven to 425°. Spread almond meal evenly over dough; arrange apricots over top. Bake until the crust is golden brown and fruit is tender, 25-30 minutes. Transfer tart to a wire rack; let cool.

Step 4

Heat preserves in a 1-qt. saucepan until warmed; pour through a fine-mesh strainer into a bowl. Brush top of tart generously with strained preserves; sprinkle with almonds. Let cool completely before serving.

Pulse flours, sugar, butter, baking powder, and salt in a food processor until pea-size crumbles form. Add egg and 2-3 tbsp. ice-cold water; pulse until dough comes together. Form dough into a flat disk; wrap in plastic wrap and refrigerate 1 hour.
On a lightly floured surface, roll dough into a 10" circle; press into a greased 11" tart pan with a removable bottom set over a baking sheet. Chill for 1 hour.
Heat oven to 425°. Spread almond meal evenly over dough; arrange apricots over top. Bake until the crust is golden brown and fruit is tender, 25-30 minutes. Transfer tart to a wire rack; let cool.
Heat preserves in a 1-qt. saucepan until warmed; pour through a fine-mesh strainer into a bowl. Brush top of tart generously with strained preserves; sprinkle with almonds. Let cool completely before serving.