Apricot Almond Tart


Apricot and Almond Tart Sweet Pastry Dough: 1 cup all-purpose flour 3 tablespoons granulated sugar 1/8 teaspoon salt 1/4 teaspoon baking powder 1/4 cup butter, chilled and cut into pieces 1 large egg Almond Filling: 1 (4-ounce) can almond paste 1/4 cup granulated sugar 1 large egg yolk 1 teaspoon grated lemon zest 1/4 cup butter, softened 1 large egg 3 tablespoons all-purpose flour Apricot Topping: 2 (16-ounce) cans apricot halves in heavy syrup, drained 1/4 cup sliced almonds Glaze: 1/2 cup apricot preserves 1/2 cup Apricot KERNS® from LIBBY'S Refrigerated All Nectar 1 tablespoon dark rum, or vanilla extract


Preheat Oven To 350ºF (175°C). Sweet Pastry Dough (*Note: Ready-made Pastry Dough May Be Substituted.): Combine Flour, Sugar, Salt And Baking Powder In Bowl Of Food Processor, Pulsing Several Times To Mix. Add Butter; Pul

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