Pear and Apricot Tart

pear-apricot-tart
Photo by José Picayo
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 357 calories
    • Fat 18 g
    • Sat Fat 8 g
    • Cholesterol 59 mg
    • Sodium 167 mg
    • Protein 5 g
    • Carbohydrate 48 g
    • Sugar 30 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 47 mg
  • October 2010

Ingredients

  1. Check 1/2cup (1 stick) unsalted butter, at room temperature, plus more for the pan
  2. Check 1/2cup raw almonds
  3. Check 1/2cup plus 1 tablespoon sugar
  4. Check 1 large egg
  5. Check 1/2teaspoon pure almond extract
  6. Check 1cup all-purpose flour, spooned and leveled
  7. Check 1/2teaspoon baking powder
  8. Check 1/2teaspoon kosher salt
  9. Check 2 pears (such as Bosc or Bartlett)—peeled, quartered, and cored
  10. Check 1/2cup dried apricots, halved
  11. Check 1tablespoon fresh lemon juice
  12. Check 1/4cup apricot preserves

Directions

  1. Heat oven to 350° F. Butter a 9-inch removable-bottom fluted tart pan.
  2. In a food processor, process the almonds and ½ cup of the sugar until finely ground. Add the butter, egg, and almond extract and process until smooth. Add the flour, baking powder, and salt and pulse a few times just to combine (the dough will be soft).
  3. Spread the dough in the bottom of the prepared pan.
  4. In a small bowl, toss the pears and apricots with the lemon juice and the remaining tablespoon of sugar. Arrange the pears in the dough. Scatter the apricots over the dough, pressing them in gently.
  5. Bake until the pears are tender and the center is firm, 50 to 55 minutes (cover the edges with foil if they brown too quickly).
  6. In a small bowl, combine the preserves and 1 tablespoon water. Brush over the warm tart. Let cool in the pan before unmolding.