Photo: Leigh Beisch; Styling: Dan Becker
Total Time
1 Hour 15 Mins
Serves 12

It's so easy to tote, and everyone loves its supremely buttery crust packed with crunchy nuts and soft, tangy apricots.

How to Make It

Step 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.

Step 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.

Step 3

In a bowl, whisk eggs, remaining wine and honey, vanilla, and butter until blended. Stir in nuts.

Step 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.

Step 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.

Step 6

Make ahead: Cover and chill up to 1 day.

Step 7

Note: Nutritional analysis is per serving.

Ratings & Reviews

kathstevens's Review

December 31, 2012
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!