Apricot Almond Tart Posted on
June 1, 2013 by
Desserts, Pastries, Recipes
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Bright and sunny, fragrantly rich June is a month full of promise. It is everywhere I turn around. In the luscious greenness of the trees, in the variety of flower blossoms, in the fragrance of the first summer fruits. I cannot resist the flowers on the market. How can one choose between the roses blushing in fifty shares of pink, the tender white peonies and the happy blue-purple larkspurs? Of course, I cannot choose and I buy them all. I move only a few meters away and I notice the first apricots for the season. Fragile and sun ripened, they smile at me promising the hidden sweet honey nectar of the Spanish summer. Walking home I take a bite, and while savouring all fragrance I am already dreaming of baking an almond apricot tart. It is a wonderful combination letting the apricots shine in the their full splendour.
- 6 large fresh apricots, halved, pitted and then halved again
- 35g honey
- Pinch of salt
- 3 large eggs – slightly beaten
- 140g ground almond meal
- 3 tablespoons powdered sugar
- 6 tablespoons melted butter.
- 50g almond flakes.
- Preheat he oven to 175C degrees. Grease a springform pan with butter and then dust with powdered sugar, tapping out the excess.
- In a large mixing bowl combine the melted butter, powdered sugar, ground almonds, eggs, salt and honey. Mix very well with a whisk until lumps disappear and pour into prepared pan.
- Arrange the apricots in concentric circles on top of the batter. You want the edges of the apricots to stick out of the batter a bit. Sprinkle almond flakes.
- Bake for 40 – 50 minutes or until browned and set. Rotate the dish twice while baking for even browning.
- Let cool and remove from springform pan. Dust with additional powdered sugar. Serve warm or at room temperature.