Almond Apricot Tart with Whipped Cream

By taniaf

Ingredients

• Filling:
• Crust: 3/4 cup flour
• 1/4 cup raw almonds, toasted
• 4 tbsp butter, soft
• 1/3 cup powdered sugar
• 1 egg yolk
• salt
• 6 tbsp butter
• 5 egg yolks
• 1/4 cup plus 2 tbsp corn syrup
• 3 tbsp brown sugar
• 3 tbsp amaretto
• 3 tbsp heavy cream
• 1.5 tsp vanilla
• topping:
• 2 lbs baby apricots, halved and pitted
• 2 cups heavy cream
• powdered sugar

Details

Servings 8

Preparation

Step 1

Make crust: Pulse flour and almonds in food processor until ground. Beat butter and powdered sugar in a mixer until pale and fluffy. Add flour mix, yolk, and pinch of salt, mix until dough comes together. Press into bottom and up sides of 9 inch tart pan with removable bottom. Refrigerate 1 hour.
Preheat oven to 325. Make filling: heat butter in saucepan over medium until browned, 3-4 minutes. Let cool for 10 minutes. Beat yolks, corn syrup, and brown sugar in a mixer on medium until pale and fluffy. Mix in browned butter, amaretto, cream and vanilla. Will be thick.
Transfer tart shell onto a baking sheet. Pour filling to reach halfway up side. Bake until crust is golden and crisp, and center is set, 40-45 minutes. Let cool.
Make topping: Working in a circle, press apricots into tart. Garnish with powdered sugar. Whisk cream in a mixer on medium until soft peaks form. Serve topped with whipped cream.