Wednesday, June 22, 2011

Apricot-Plum Almond Tart


Did you all have a wonderful Father's Day celebrating the daddies in your lives? We sure did. Though my hubby was on-call and worked most of the weekend we were able to sit down with our girls and my parents and have a nice meal of juicy sliders hot off the grill with all the fixin's. For dessert I wanted to make something special. And I really wanted to use the glorious stone fruits that are just ripening right now. We don't have any mature stone fruit trees (except for almost ripe peaches!), but I will confess to plucking a plum or two dangling over our fence from the neighbor's tree. Don't tell, K?



I served this tart with coconut gelato. Vanilla ice cream or freshly whipped cream would be nice too.

One of my favorite treats is an Apricot Almond Bar from our local bakery. The tart apricots are the perfect compliment to the sweet rich almond filling and the buttery shortbread crust. I decided to make something similar for our Father's Day dessert. I found a beautiful Apricot Almond Tart recipe over at Tartelette and made some changes. Since I wanted to be sure it had that divine buttery crust, I used a shortbread crust I have made many times and know is fantastic (I'm sure Tartelette's is fantastic too)!










The result was a beautiful and delicious Apricot-Plum Almond Tart. Next time I would add 1/2 teaspoon almond extract to the filling mixture. I would also arrange the fruit on top of the filling rather than pouring it over to show off that beautiful fruit. 

Apricot-Plum Almond Tart
printer-friendly recipe
makes one 11 inch tart

Crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon salt

Filling:
1 stick butter, softened
1/3 cup honey
1 cup ground almonds
2 eggs
1/4 cup heavy cream

4-5 fresh plums, cut into slices (number will depend on sizes of fruit)
4-5 fresh apricots, cut into slices
slivered almonds, toasted (optional garnish)


Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into an 11 inch tart pan, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, or until very lightly browned. Let cool on a wire rack. Leave the oven on.

Place the butter, honey, ground almonds, and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir in it instead of whisking not to emulsify it or it will rise while baking.
Arrange the apricots and plums at the bottom of the pie crust and pour the cream over them. Bake 30 minutes at 350F or until lightly browned and filling no longer "jiggles". Sprinkle with slivered almonds and dust with powdered sugar if desired. 

crust adapted from Ina Garten's Lemon Bars, filling adapted from Tartelette's Apricot Almond Tart

20 comments:

  1. Oh my my .... I am drooling over the pict. Luv luv luv the clicks ....... and wot a kool recipe. Don't worry I will not tell K ... he he :)

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  2. This almost looks too pretty to eat!...but I think I can get over that and enjoy a slice or two for sure!!

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  3. That tarte is beautiful! I love the colors of the plums and apricots besides each other. I can also imagine coconut gelato going perfectly with this.

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  4. Looks tasty, will try it out soon!

    Trinketsandknickknacks.blogspot.com

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  5. Marina, Ridiculously beautiful shot of the pie before you poured the filling! and I just got a bowl of beautiful apricots from a friends tree and now I know what to do with them. Thank you as always for the inspiration!

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  6. wow, this is absolutely gorgeous. love love love the photos, and the tart is spectacular!

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  7. Wow does that look fantastic. You take such fantastic pictures. The recipe looks so delicious.

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  8. The tea towel is adorable! Did you know that your tart looks like a rose in how your layered the tin? Beautiful and gorgeous.

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  9. Wow, wow, wow. Stone fruit aren't in season for at least another few weeks here in New Jersey but now you've got me craving some BAD.

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  10. what a gorgeous feast for the eyes

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  11. This looks amazing! I am intrigued by the combination of fruit.

    http://foodfashionandflow.blogspot.com/

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  12. I'm new to Yummy Mummy and all your recipes look delish! I'm a sucker for fruit tarts though.

    What type of camera do you use? The photos are amazing as well.

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  13. Woww.. it looks soo yummm :D I love your pictures :D

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  14. Hi,

    This is my very first time here and I cannot say enough of your beautiful blog.

    You're a very talented woman!

    Please, drop by if you have a minute. It's nice to "meet" you!

    xo

    Luciane at HomeBunch.com

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  15. I would love this with a cup of tea and sitting outside in the sunshine!!

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  16. I love apricots and almonds! YUM!

    I have my "food" post ready for tomorrow's linky party, and I can't wait!

    Gillian from Baby Talk without the Babble

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  17. This looks so yummy as usual! And I have those napkins too :) Look for an email from me...

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  18. Such a GORGEOUS tart! Nothing like fresh fruit right off the tree, so much bnetter than the grocery store!

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  19. i was just watching the woodpeckers devour my tree and thought time to make a tart, your recipe sounds perfect... and your pics are breathtaking~

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  20. Oh my gosh...YUMMY!!! Your picture is amazing!!! I want to eat it!!!

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