POACHED APRICOT ALMOND TART
BY Michelle Mulford of UNCOMMON FEASTS
Photography by Gabriella Riggieri | Styling by Catrine Kelty
The Everyday Co. Luxe Gray Linen Napkins in Silver Moss, Light Peach, and Signature size.
// sweet pastry crust
1 cup flour
6 tablespoons chilled unsalted butter cut into 1/2” pieces
1/8 teaspoon salt
1/2 cup confectioners’ sugar
1 large egg, lightly beaten
Place flour, butter, salt and sugar in a food processor and process until the dough resembles coarse crumbs-about 10 seconds. Add egg and process just until the dough comes together.
Roll out dough into a disk. Using your fingers, press the dough into a 10” tart shell making sure it is as even as possible. This is a very flexible dough. You can pinch it into place where necessary. It doesn’t need to be perfect since this is a rustic tart.
Cover with plastic wrap and chill for 2-3 hours.
While the tart shell is chilling prepare the apricots and almond cream.
// poached apricots
2 cups white wine
2/3 cup sugar
1 cinnamon stick
thick strips of lemon zest from 1 lemon
2 cups dried apricots
Put wine, sugar, cinnamon stick and lemon zest in a medium saucepan and bring to boil over medium heat. Once sugar has dissolved reduce heat to medium-low, add apricots, and cover with a tight fitting lid.
Simmer until apricots plump about 20 minutes.
Remove from heat and let apricots cool in the syrup.
// almond cream
3/4 cup blanched almonds finely ground in a food processor
3/4 cup confectioners’ sugar
2 tablespoons flour
8 tablespoons butter cut into 1” pieces
1 whole egg
1 egg yolk
2 teaspoons vanilla extract
Toast the ground almonds in a small pan over medium heat, stir often to ensure they do not burn. You want them to be a golden color which will take about 5 minutes.
Remove from heat add the flour and sugar. Once cool put almond mixture in food processor, add butter, whole egg, egg yolk, and vanilla. Process until smooth.
Preheat oven to 400 degrees.
Spread almond filling in the prepared tart shell. Arrange apricots over the filling in a nice design, pressing into the filling.
Bake until the filling puff and is deep golden brown about 45 minutes.
Dust with confectioners’ sugar, serve at room temperature, and enjoy!
PRO TIP | Save the syrup from the poached apricots to use for cocktails or homemade sodas!