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Photo: William Dickey; Styling: Mary Lyn Hill Jenkins Photo by: Photo: William Dickey; Styling: Mary Lyn Hill Jenkins

Apricot-Nut Tart

Southern Living OCTOBER 1999

  • Yield: Makes 1 (11-inch) tart


  • 1 cup almonds
  • 1 cup pecans
  • 1 cup walnuts
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups firmly packed light brown sugar, divided
  • 6 tablespoons butter or margarine
  • 4 large eggs, divided
  • 1/2 cup dried apricots, diced
  • 1/2 cup light corn syrup
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons apricot nectar
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons grated lemon rind
  • Vanilla ice cream (optional)
  • Garnishes: toasted chopped almonds, pecans, walnuts


Chop first 3 ingredients coarsely. Place in a shallow pan.

Bake at 350° for 5 to 7 minutes or until toasted, stirring once. Set aside.

Pulse flour, 1/4 cup brown sugar, and 6 tablespoons butter in a food processor 7 to 8 times or until mixture is crumbly. Add 1 egg; pulse 4 to 5 times or until dough forms a ball. Press dough into bottom and up sides of an 11-inch tart pan with removable bottom. Freeze 2 hours.

Stir together remaining 1 cup brown sugar, remaining 3 eggs, apricots, and next 5 ingredients. Stir in nuts; pour into crust.

Bake at 350° on bottom oven rack for 35 to 40 minutes or until set. Cool on a wire rack. Serve with ice cream, if desired. Garnish, if desired.


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Apricot-Nut Tart Recipe