AMOND, APRICOT, AND CHERRY TART
Source of Recipe
Recipe By: Bon Appitit
List of Ingredients
***CRUST
1½ c all purpose flour
1/3 c whole almonds, toasted
¼ ts salt
½ c (1 stick) unsalted butter,
room temperature
1/3 c powdered sugar
1 lg egg
***FILLING
2 oz crumbled almond paste
(about 3 packed tablespoons)
6 tb sugar, divided
3½ tb unsalted butter, room temperature
1 lg egg
3 tb cake flour
9 md apricots (about 22 ounces),
pitted, quartered
20 cherries, pitted
Recipe
For crust:
Blend first 3 ingredients in processor until almonds are finely
ground. Using electric mixer, beat butter and powdered sugar in medium bowl
until blended. Beat in egg. Add flour mixture; beat until blended. Gather dough
into ball; flatten into square. Wrap in plastic; refrigerate 1 hour. Roll
out dough on floured surface to 10-inch square. Transfer to 9-inch square tart
pan with removable bottom; press crust over bottom and up sides of pan. Trim any
excess dough. Pierce crust all over with fork; chill at least 2 hours. (Can be
made 1 day ahead. Cover; keep chilled.)
For filling:
Preheat oven to
350°F. Using electric mixer, beat almond paste and 4 tablespoons sugar in
medium bowl until fine meal forms, about 3 minutes. Add butter; beat until
almost smooth. Add egg; beat until smooth. Beat in flour. Spread filling evenly
in unbaked crust. Arrange apricot quarters on sides with rounded side up in rows
atop filling. Place cherry halves between apricots. Sprinkle remaining 2
tablespoons sugar over fruit. Bake tart 30 minutes. Reduce oven temperature
to 325°F. Bake until crust is golden and filling is puffed and golden, about 30
minutes longer. Cool tart in pan on rack at least 1 hour. Serve tart warm or at
room temperature. Makes 8 servings. Recipe by: Bon Appétit
Nutritional Content per serving: 164 calories of which 54% from Carb, 7% from Protein and 44% from Fat.
Total Fat: 8g, Sat Fat: 4g, Carbohydrate: 22g, Sugar: 18g, Protein: 3g, Fiber: 3g, Sodium: 101mg, Cholesterol: 68mg
|
Â
Â
Â
|
member logon
