This big, glorious tart is made with fresh apricots packed into a delicious almond crust. It’s served with creamy ice cream made with roasted sliced almonds.
Glorious Apricot Tart with Roasted Almond Ice Cream
1/2 cup Mandelin Blanched Almond Flour
3 tablespoons sugar
1/8 teaspoon salt
6 tablespoons unsalted butter, cold
3/4 cup all-purpose flour
1 egg yolk
4 tablespoons heavy cream
2-3/4 pound fresh, ripe apricots
3/4 cup sugar
5 tablespoons cornstarch
2 teaspoons fresh lemon juice
1/4 teaspoon almond extract
1/2 cup Mandelin Blanched Sliced Almonds
1 pint vanilla ice cream
1/2 cup Mandelin Blanched Sliced Almonds, roasted
1/2 teaspoon Almond extract
For the crust:
Mix together almond flour, sugar and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs. Add flour and pulse until blended.
Whisk together egg and cream, add to mixture, and pulse until dough comes together.
Place dough in a zippered plastic bag, and refrigerate until firm, at least 15 minutes.
Press dough into a 9 1/2-inch tart pan and refrigerate 15 minutes more. Meanwhile, preheat oven to 400°F.
Bake crust for 10 minutes; prick with a fork if it has started to puff. Return to oven and reduce heat to 375°F and 10 more minutes, until set and golden. Let cool before filling.
For the filling:
Pit and quarter apricots. Combine in a large bowl with sugar, cornstarch, lemon juice and almond extract. Let sit for 10 minutes, until sugar and cornstarch have dissolved. Meanwhile, preheat oven to 425°F.
Arrange apricot mixture attractively in baked and cooled crust, with apricots cut side up. Sprinkle with sliced almonds to cover top.
Make a foil ring to protect crust from over-browning. To make a foil ring, tear off a piece of foil slightly larger than the tart pan. As a guide, use a pot lid larger than the pan to cut the foil into a circle. Then, using a smaller pot lid as a guide, cut a circle into the foil about 3 inches in, making a doughnut-shaped piece of foil that will protect the crust. Place this over the tart and crimp down the edges, so it won’t blow away during baking.
Bake 40 to 55 minutes, until apricot mixture is bubbling.
For the ice cream:
Place 1 pint slightly thawed high-quality vanilla ice cream in a bowl.
Stir in roasted sliced almonds and almond extract.
Transfer to a plastic container and refreeze.
Serve warm with a scoop of ice cream.
Almond Board of California