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Apricot Ginger Tart

Kate Donahue
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.
Course Baking

Ingredients
  

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.