Description
These Mini Apricot and Almond Tarts are bursting with juicy fresh apricots and a sweet, rich almond filling. This recipe is perfect for a spring or summer party or cookout as they can easily be made ahead of time and enjoyed warm, room temperature or cold.
Ingredients
Units
Scale
Pie Dough
- 1 1/2 cups all-purpose flour (7 1/2 oz./210 g)
- 1 Tbsp. granulated sugar
- 1/2 tsp. table salt
- 8 Tbsp. (1 stick) unsalted butter, cold and cut into 1-tablespoon portions
- 1 1/2 tsp. apple cider vinegar
- 4-5 Tbsp. ice water
Pie Filling
- 1 cup whole almonds (5 oz./145 g)
- 2 Tbsp. granulated sugar
- 1 Tbsp. all-purpose flour
- 1/2 tsp. table salt
- 2 Tbsp. unsalted butter, cold and cut into 1-tablespoon portions
- 1 large egg
- 2 tsp. almond extract
- 1 lb. apricots (about 5 medium), pit removed and thinly sliced
- 2 Tbsp. light brown sugar
- Apricot jam (optional)
Instructions
Pie Dough
- To make the pie dough, add the flour, sugar and salt to the base of a food processor and pulse until combined. Add the cold butter and pulse until well incorporated and crumbly. Add the apple cider vinegar and turn the processor on. Slowly drizzle in the ice water 1 tablespoon at a time until the mixture forms a ball when pressed together between your fingers.
- Form the ball into a dish then wrap tightly in plastic wrap. Refrigerate for 30 minutes or up to 24 hours.
Pie Filling
- To make the pie filling, add the almonds, sugar, flour and salt to the food processor (there's no need to clean the food processor after making the dough). Pulse until the almonds are finely chopped, about 30 seconds. Add the butter, egg and almond extract and pulse until the mixture is finely chopped and forms a paste, another 30 seconds. Transfer to a medium bowl and set on the counter for up to 30 minutes. Or, if making ahead, cover and refrigerate up to 2 days ahead of time.
- When ready to bake the tarts, preheat the oven to 375F. Remove the pie dough from the refrigerator and cut into 8 equal portions, about 50 grams each. Roll into balls then press into 4-inch pie or tart pans, ensure the dough comes up just above the lip of the pan. You could also roll out the balls into 5-inch circles, if desired.
- Divide the almond mixture among the 8 pie doughs and press into an even layer. Be sure the almond mixture doesn't come above the pie dough. Divide the slices of apricots among the pans and shingle them, if desired, or simply add them in an even layer. Sprinkle with brown sugar. (see note). You can either bake them immediately or cover with plastic wrap and refrigerate up to 24 hours.
- Bake the tarts on a baking sheet until the edges of the crust are just golden brown, the apricots are tender and jammy and the almond mixture is setup, 30-35 minutes. Cool for 5 minutes on the counter then remove with an offset spatula to a wire rack and cool at least 10 minutes. You can brush with a bit of apricot jam, if desired.
Notes
- You can skip the homemade all-butter pie dough and instead use store-bought pie dough. Use a single layer of pie dough.
- If your apricots are slightly firm, try tossing the slices with the brown sugar and setting them on the counter for 10 minutes. This will help release some of the juices from the fruit.
- You can swap out vanilla extract for the almond extract.
- To make this recipe gluten-free, swap in a one-to-one gluten free flour substitute.
- If you want to make this recipe as a tart or pie, simply roll out the dough to fit a 9-inch pie or tart pan then add the almond mixture and press into an even layer. Add the fruit and brown sugar and bake in a 375F oven for 50 minutes to 1 hour.
- If you like this kind of recipe, try our Mini Rustic Peach Custard Pies.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American