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; pulse until mixture is very
finely powdered. Add egg and pulse just until dough forms a ball.
Remove dough. Form into a disk; wrap in plastic wrap and refrigerate.
Almond Filling: In mixer
bowl combine almond paste, sugar, egg yolk and zest. Beat until
smooth. Add butter. Scrape bowl and beaters; beat in whole egg.
Continue beating until light and fluffy. Stir in flour.
Apricot Topping: On floured
surface, roll dough to 12-inch diameter; transfer to 10-inch
tart pan. Spread filling evenly over dough. Slash each apricot
half 3 or 4 times through blossom end, and arrange on filling,
cut side up, and in concentric rows. Place a piece of sliced
almond onto each apricot half.
Bake 40 minutes or until
crust and filling are baked through, and apricots are colored
at tips. Cool on a rack.
Glaze: Combine preserves,
nectar and rum in a small pan and bring to a boil over low heat,
stirring frequently. Strain into another pan; simmer until slightly
thickened. Brush hot glaze over cooled tart.
Makes 8 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
