Fresh Apricot Almond Creme Tart

Fresh Apricot Almond Creme Tart 6

I had a wonderful vacation!

But I have to admit…. Once home, I couldn’t wait to get in the kitchen and bake.

Fresh Apricot Almond Creme Tart

So Sunday morning, after a quick trip to the grocery store, I took some time to leisurely make this beautiful, amazingly delicious Fresh Apricot Almond Creme Tart.

Fresh Apricot Almond Creme Tart 4

Oh the wonderful smell while it baked…

Fresh Apricot Almond Creme Tart Apricots and Honey

The juicy, ripe apricots drizzled with honey made my heart happy.

Fresh Apricot Almond Creme Tart 3

And watching Hubby enjoy it….

Fresh Apricot Almond Creme Tart Apricots and Creme

even better.

Fresh Apricot Almond Creme Tart 5

I found a recipe for an Apricot Pistachio Tart that I used as a baseline to create this recipe I think is well worth saving!

I summoned enough willpower to enjoy only a bite, but oh that bite…

This is such a special treat.  I hope you will try it and enjoy it or share with someone you know that loves fresh apricots.

Apricots are one of Hubby’s faves, so I enjoyed making it for him after enjoying a week away at GFC. A little “thank you” of sorts.

After baking this, I whipped up some cookie dough and made a fresh caprese pasta salad.

Kitchen fix complete.
Life is good.
Home sweet home.

Fresh Apricot Almond Creme Tart

  • Servings: approximately 8
  • Print
Crust:Fresh Apricot Almond Creme Tart
1/4 cup powdered sugar
1/4 tsp salt
3/4 cup all-purpose flour
1/3 cup raw, unsalted, sliced almonds, crushed
1 stick butter, cut into small chunks
1 tsp almond extract Apricot Creme Filling: 
10-12 small ripe fresh apricots
3/4 cup sour cream
1 large egg yolk 
3 Tbsp honey

Directions:
Preheat to 350º.
In a medium bowl, mix powdered sugar, salt and flour to combine. Add the crushed almonds (I simply placed in a ziploc bag and rolled over them with a marble rolling pin), the chunks of butter, and the almond extract.  Blend with a pastry blender until the mixture just begins to clump together. Dump the crumbs into an 8 or 9-inch tart pan and press evenly.  Freeze the crust until firm for about 15 minutes.
Prick the crust about 10 – 12 times with a fork, and then place the tart pan on a rimmed baking sheet for easy maneuvering.  Bake for approximately 15 minutes until lightly browned.Halve the apricots and remove the pits. Arrange them, cut side up, in the warm tart shell in circles starting with the outer layer and moving inward.In a small bowl, whisk together the sour cream, egg yolk, and 3 tablespoons of honey. Pour the custard evenly over the apricots. 
Sprinkle with some additional sliced almonds.Bake the tart until the custard is set when you shake the pan, approximately 45 minutes.   Let the tart cool completely, and then refrigerate to fully set.Just before serving, drizzle some additional honey over the top.
ENJOY!
Cheers & Hugs,
Jodi

29 thoughts on “Fresh Apricot Almond Creme Tart

    • 🙂 You know what is funny, Kathy? I only had one bite when I made it, but now looking at these pics and talking about it, I had another small piece for breakfast this morning! LOL!

      Liked by 1 person

  1. OMG, Jodi! I’ve just baked your previous cake and you managed to bake another one that looks so good that i can’t say no! I have to bake this one too (if i manage to get fresh and nice apricots here in Latvia)! Who’s eating all your cakes!? My midwife won’t be happy 🙂 too much sugar for me 😀 That cinnamon crumb cake is delicious!

    Liked by 1 person

  2. Oh my goodness you have my mouth watering, Jodi! I’m going to have to try this, though the making of the tart shell intimidates me a bit. Looks so worth the effort, and my hubby loves apricots, too! Any tips on buying a tart pan?

    Liked by 1 person

    • Awh – thanks Sandy – I used a “flan” pan I had from my Pampered Chef days. If you don’t have a tart pan, I’m sure a cake or pie pan would work fine too. Don’t be intimidated by the crust – it’s really a cinch! 🙂

      Like

  3. Oh my gosh! I would love this tart! I love apricots. I’m afraid I’d make and I would be the only one in the family to eat it. I’ll have to wait til a birthday party or holiday with friends to try it or my waistline will suffer badly!
    The images are fantastic. Great depth of field, texture, and colors!

    Liked by 1 person

    • Thanks for the kind compliments Deborah! I know what you mean – I hate to make things I love if nobody else does because that just means TROUBLE! 🙂 LOL! Save it for a special occassion – or not…

      Liked by 1 person

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