Apricot Tart Recipe
Ingredients
Crust
- 2 cups almond meal
- 1 teaspoon fine kosher salt
- 5 tablespoons salted butter melted
- 3 tablespoons sugar
Filling
- 12 ounces cream cheese softened
- 1/4 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Apricot Topping & Glaze
- 3-4 apricots
- 1/4 cup jam apricot or peach
- 1/2 lemon juiced
Instructions
Make the Crust
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In a large bowl, whisk together the almond meal, sugar, and salt.
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Pour melted butter into almond meal mixture. Work together until it resembles coarse wet sand.
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Press into tart pan and chill for at least 1 hour.
Make the Filling
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With an electric mixer, whip cream cheese until it is light and fluffy.
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Add heavy cream and mix on medium speed until thoroughly combined.
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Add powdered sugar, salt and vanilla. Mix on low until incorporated and then increase speed and beat until smooth.
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Set aside in the refrigerator until ready to assemble.
Apricots and Glaze
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Take out the apricot pits and slice into 1/2 inch wedges. Then remove their peel (optional).
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Take filling and crust out of the refrigerator. Spread the filling smoothly onto the tart crust.
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Arrange the apricot wedges in the design you like on your work surface to make sure the design works.
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Transfer the fruit onto the filling in the pattern you designed.
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Mix together the lemon juice and jam. Brush this mixture gently onto the apricots. If jam is too thick to spread easily, microwave at 10 second intervals until runny.
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Serve immediately or chill.
Recipe Notes
This dessert keeps well in the refrigerator for up to 2 days.
*Easy Hack - buy pre-made sugar cookie dough to use for the crust. Or if you like it a little less sweet, use a Pillsbury pie crust from the refrigeration isle.