Ingredients 1 sheet (approx., 9oz) puff pastry, thawed 7 oz almond flour 2 eggs 3,5 oz sugar 2,6 oz unsalted butter 1 tsp vanilla bean paste 2 lbs apricots 1 tbsp confectioners or icing sugar
Preheat the oven to 400 degrees F. Roll the dough on a floured work surface and place it into a 12-inch round tart pan with a removable bottom. Prick the bottom of the dough with a fork. Place in the refrigerator for about 20 minutes. Melt the butter in a small saucepan. Crack the eggs into a bowl, add the sugar, the almond flour and mix everything together. Add the butter and vanilla paste and beat well until combined. Wash and quarter the apricots. Remove the tart pan from the refrigerator and spread the almond cream on the dough. Arrange the apricots in circles on top of the almond cream. Place the tart pan in the middle of the oven and bake about 45 minutes until cream and crust are golden. If the fruits you are using are not ripe enough, you may have to bake the pie a little longer. In that case cover the pie with foil and bake 15 to 30 minutes more. Let cool. Dust with confectioners’ sugar and serve.
"I love apricots! They are delicious on their own but I like them even better when they’re baked. This apricot tart recipe pairs the apricots with almond cream which creates an interesting palette of flavors and textures." ~ Nathalie