Apricot Pear Drizzle Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
8
- Ingredients
- ¾ cup raw almonds (coarsely chopped; divided)
- ½ cup granulated sugar
- ½ cup unsalted butter (at room temperature)
- 1 large, fresh egg
- ½ tsp pure Almond extract
- 1 cup flour (spooned and levelled)
- ½ tsp Baking powder
- ½ tsp salt
- 1 Tbsp lemon juice
- 1 Tbsp sugar
- 3 fresh Pear (rinsed; cored and sliced)
- ½ cup raspberry preserve
- 2 fresh Apricot (peeled and sliced)
- ¼ cup apricot preserve
- 1 Tbsp water
- powdered sugar (for dusting)
- 2 Tbsps honey (for drizzling)
Preparation steps
1.
Preheat oven to 350ºF / 180ºC. Butter a 9-inch tart pan with a removable bottom.
2.
In a food processor, pulse the 1/2 cup almonds with the sugar until finely ground. Add the butter, egg, and almond extract and process until smooth. Add the flour, baking powder, and salt, and pulse a few times just to combine, the dough should be soft.
3.
Press the dough into the bottom and half way up the sides of the prepared pan.
4.
In a small bowl, mix lemon juice with a tablespoon of sugar. Toss the sliced pears in the lemon juice mixture. Brush the dough with raspberry preserves. Arrange the pear slices in overlapping circles on top of the dough. Scatter the apricots pressing them gently into the dough.
5.
Bake the tart until the pears are tender and the center is firm, about 50 to 55 minutes. Edges of tart tend to brown more quickly than the rest, so cover with foil if they are getting too brown.
6.
In a small bowl, combine the aprocot preserves and water. Brush over the warm tart. Let cool in the pan before unmolding. Dust with confectioners' sugar, drizzle with honey and sprinkle remaining chopped almonds. Slice and serve.
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