French Apricot Almond Tart
Light easy apricot tart with almond cream
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Course Dessert
Cuisine French
- 2 lb Apricots (around a dozen apricots)
- 3.5 tbsp Butter (softened)
- 1 tbsp Butter
- 1 Egg
- 3.5 tbsp Almond Flour
- 1 tbsp Almond slivers
- 3.5 tbsp Sugar
- 1 tbsp Powdered Sugar for dusting
- 1 Pie Shell
Preheat Oven to 400 F
Wash, cut the abricots in half and remove the seed. No need to peel the abricots.
With fork, poke holes all over the pie shell. Bake the Pie Shell for 10 minutes, remove and let cool. Reduce the oven temperature to 350 F
Mix the softened butter with the sugar, add the beaten egg and almond flour.
Pour the almond cream into the baked pie shell. Arrange the apricot halves on the almond cream with the cut side facing up. Scatter the almond slivers on top of the fruits or around the edge of the pie. Cut the reserved 1 tablespoon of butter into little knobs, and put each knob of butter in the center of the apricot (the hole after removing the seed). Sprinkle the powedered sugar on top. Put the pie in the oven and bake for 30 minutes
Remove and cool before serving