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Apricot, Almond and Brown Butter Tart

Apricot, Almond and Brown Butter Tart
You can never have too many dessert recipes, so give Apricot, Almond and Brown Butter Tart a try. This recipe makes 15 servings with 411 calories, 6g of protein, and 21g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 3 hours and 20 minutes. If you have almond extract, flour, confectioners' sugar, and a few other ingredients on hand, you can make it.

Instructions

1
In a food processor, pulse the flour with the sugar and salt.
Ingredients you will need
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
Equipment you will use
Food ProcessorFood Processor
2
Add the butter and pulse until the mixture resembles a coarse meal.
Ingredients you will need
ButterButter
3
Add the ice water and vanilla extract and pulse just until the dough comes together.
Ingredients you will need
Vanilla ExtractVanilla Extract
WaterWater
DoughDough
4
Transfer the dough to a lightly floured work surface; flatten it into a disk. Wrap the disk in plastic and refrigerate for 1 hour, until firm.
Ingredients you will need
DoughDough
WrapWrap
5
Preheat the oven to 35
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OvenOven
6
On a lightly floured work surface, roll out the dough to a 15-inch round, 1/4 inch thick.
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DoughDough
RollRoll
7
Transfer the round to a 12-inch fluted tart pan with a removable bottom; gently press it over the bottom and up the side. Trim any excess. Refrigerate the tart shell for at least 20 minutes, until firm.
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Tart FormTart Form
8
Line the tart shell with foil and fill with dried beans or pie weights.
Ingredients you will need
Dried BeansDried Beans
Equipment you will use
Aluminum FoilAluminum Foil
9
Bake for about 50 minutes, until the shell starts to brown around the edges.
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OvenOven
10
Remove the foil and weights and bake for about 25 minutes longer, until the shell is cooked through.
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OvenOven
Aluminum FoilAluminum Foil
11
Transfer to a rack and let cool. Lower the oven temperature to 32
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OvenOven
12
Spread the slivered almonds on a large rimmed baking sheet. Toast in the oven for about 6 minutes, until lightly browned.
Ingredients you will need
Slivered AlmondsSlivered Almonds
SpreadSpread
ToastToast
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Baking SheetBaking Sheet
OvenOven
13
Let cool.
14
Meanwhile, in a medium nonreactive saucepan, bring the wine to a boil.
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WineWine
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Sauce PanSauce Pan
15
Add the apricots, cover and simmer over moderate heat until plumped, about 10 minutes.
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ApricotApricot
16
Remove from the heat.
17
In a small skillet, cook the butter with the vanilla bean seeds over moderate heat until browned, about 4 minutes.
Ingredients you will need
Vanilla BeanVanilla Bean
ButterButter
SeedsSeeds
Equipment you will use
Frying PanFrying Pan
18
In a food processor, pulse the toasted almonds with the confectioners' sugar, flour and salt until finely ground.
Ingredients you will need
Powdered SugarPowdered Sugar
AlmondsAlmonds
All Purpose FlourAll Purpose Flour
SaltSalt
Equipment you will use
Food ProcessorFood Processor
19
Add the eggs and pulse until just combined.
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EggEgg
20
Add the browned butter and the almond extract and pulse until smooth.
Ingredients you will need
Almond ExtractAlmond Extract
ButterButter
21
Drain the apricots and pat dry.
Ingredients you will need
ApricotApricot
22
Pour the almond filling into the tart shell. Nestle the apricots into the filling in concentric circles.
Ingredients you will need
ApricotApricot
AlmondsAlmonds
23
Bake the tart for about 50 minutes, until the filing is golden brown and set.
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OvenOven
24
Transfer to a rack to cool.
25
Cut into wedges and serve warm or at room temperature, dolloped with sweetened whipped cream.
Ingredients you will need
Sweetened Whipped CreamSweetened Whipped Cream
DifficultyExpert
Ready In3 hrs, 20 m.
Servings15
Health Score3
Vegetarian
DietsLacto Ovo Vegetarian
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