Almond, Apricot, And Cherry Tart favorite cooked fruit

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Almond, Apricot, And Cherry Tart

 

Crust:

1 1/2 cups all-purpose flour

1/3 cup whole almonds, toasted

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1/3 cup powdered sugar

1 large egg

 

Filling:

2 ounces crumbled almond paste

6 tablespoons sugar, divided

3 1/2 tablespoons unsalted butter, room temperature

1 large egg

3 tablespoons cake flour

9 medium apricotsm about 22 ozs. pitted, quartered

20 cherries, pitted, halved

 

Crust: Blend first 3 ingredients in processor until almonds are finely ground.

Using electric mixer, beat butter and powdered sugar in medium bowl until

blended. Beat in egg. Add flour mixture; beat until blended. Gather dough into

ball; flatten into square. Wrap in plastic; refrigerate 1 hour.

Roll out dough on floured surface to 10-inch square. Transfer to 9-inch square

tart pan with removable bottom; press crust over bottom and up sides of pan.

Trim any excess dough. Pierce crust all over with fork; chill at least 2 hours.

(Can be made 1 day ahead. Cover; keep chilled.)

Filling: Preheat oven to 350 degrees. Using electric mixer, beat almond paste

and 4 tablespoons sugar in medium bowl until fine meal forms, about 3 minutes.

Add butter; beat until almost smooth. Add egg; beat until smooth. Beat in flour.

Spread filling evenly in unbaked crust. Arrange apricot quarters on sides with

rounded side up in rows atop filling. Place cherry halves between apricots.

Sprinkle remaining 2 tablespoons sugar over fruit.

Bake tart 30 minutes. Reduce oven temperature to 325 degrees. Bake until crust

is golden and filling is puffed and golden, about 30 minutes longer. Cool tart

in pan on rack at least 1 hour. Serve tart warm or at room temperature.

Yields 8 servings.