Description
With a flaky almond crust, these stunning tarts with apricot preserves and ginger are the perfect sweet treat for a special brunch or Mother’s Day celebration.
Ingredients
Scale
For Crust:
- 2 large egg yolks
- 2 tablespoons kirsch
- 1 1/4 cups all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 8 tablespoons chilled unsalted butter (cut into 1/2-inch pieces)
For Filling:
- 1/2 cup packed almond paste (about 5 ounces)
- 1/4 cup sugar
- 1/4 cup all purpose flour
- 3 tablespoons unsalted butter (room temperature, divided)
- 2 large eggs
- 1/2 cup Bonne Maman Apricot Preserves (divided)
- 2 tablespoons orange juice
- 1 tablespoon minced crystallized ginger
- 1/2 teaspoon almond extract
- Sparkling sugar or sanding sugar (optional)
Instructions
- In a small bowl, whisk together the egg yolks and kirsch. Set aside.
- Pulse together the flour, sugar and salt in a food processor briefly just to blend together. Add the butter and pulse until the mixture resembles coarse meal. Add the egg/kirsch mixture and pulse until moist clumps form.
- Gather the mixture together and split into 4 equal balls then form each into a disk. Wrap in plastic wrap and refrigerate to chill for 1 hour.
- Preheat oven to 375 degrees.
- Roll dough out to a circle then press evenly into the bottom and up the sides of an 4-inch tart pan with a removable bottom. Set aside in the refrigerator and prepare the filling.
- Blend almond paste and sugar in the food processor until almond paste is finely ground. Add flour and butter then process until well combined. Add eggs, 1/4 cup Bonne Maman Apricot Preserves, orange juice and almond extract. Process until smooth. Spread filling in crust.
- Add small dollops of remaining preserves over the top of the tart filling. Gently drag the tip of a sharp knife through center of the dollop to create a heart or swirl decoratively. Sprinkle top with sparkling sugar, if desired.
- Bake in preheated oven for 40-45 minutes until golden brown and center is set. Cool to room temperature and serve.
- Category: Baking