- 8
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
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.
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