Ingredients
- 1/2 (7-ounce) log almond paste
- 3 1/2 tablespoons sugar, divided
- 3 ounces cream cheese, cut into 1/2-inch cubes
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 5 to 6 large apricots, quartered, pitted
- 1/4 cup apricot jam, heated
- 3 crushed amaretti cookies (Italian macaroons)
Description
This Creamy, Fruity Tart Is The Perfect End To A Summer Dinner-party.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter