Made this for Christmas to follow a lamb dinner. Everybody loved it, even the kids who normally pick nuts out of things. I will be keeping this in the "make often" section of the recipe file. Thanks!
Apricot Nut Tart
Photo: Leigh Beisch; Styling: Dan Becker
It's so easy to tote, and everyone loves its supremely buttery crust packed with crunchy nuts and soft, tangy apricots.
Yield: Serves 12
More From Sunset
1 Hour, 15 Minutes
Amount per serving
- Calories: 404
- Calories from fat: 53%
- Protein: 7.6g
- Fat: 24g
- Saturated fat: 7.5g
- Carbohydrate: 45g
- Fiber: 3.6g
- Sodium: 121mg
- Cholesterol: 96mg
- 1 cup (6 oz.) dried apricots, preferably Californian
- 2/3 cup dessert wine such as orange muscat (or orange juice), divided
- 1/2 teaspoon finely shredded orange zest
- 2/3 cup honey, divided
- 1 cup whole hazelnuts
- 1 cup blanched almonds
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- Butter Pastry
- 1. In a saucepan, simmer apricots, 1/3 cup wine, the orange zest, and 2 tbsp. honey over low heat, uncovered, stirring occasionally, until apricots are soft and liquid is absorbed, 10 to 25 minutes.
- 2. Meanwhile, preheat oven to 350°. Put hazelnuts and almonds in 2 separate shallow 9-in. pans. Bake until nuts are golden, shaking occasionally, about 10 minutes. Pour hazelnuts into a towel and rub to remove as much skin as possible; discard skin.
- 3. In a bowl, whisk eggs, remaining wine and honey, vanilla, and butter until blended. Stir in nuts.
- 4. Press pastry over bottom and up side of a 10- to 11-in. tart pan with removable rim. Distribute apricots evenly over pastry. Pour nut mixture over fruit, arranging evenly.
- 5. Bake tart on bottom rack of oven until golden brown, 50 to 55 minutes. Cool in pan on a rack, then remove pan rim. Serve dolloped with whipped cream if you like.
- Make ahead: Cover and chill up to 1 day.
- Note: Nutritional analysis is per serving.
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