Rating: 5 stars
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It's so easy to tote, and everyone loves its supremely buttery crust packed with crunchy nuts and soft, tangy apricots.

This Story Originally Appeared On sunset.com


Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary test

1 hr 15 mins
Serves 12


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

  • 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.

Nutrition Facts

404 calories; calories from fat 53%; protein 7.6g; fat 24g; saturated fat 7.5g; carbohydrates 45g; fiber 3.6g; sodium 121mg; cholesterol 96mg.