Golden Apricot and Almond Tart

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I love tarts, but often found the shop bought ones too hard & cold.  I add to my tarts ricotta for tenderness, almond meal for comfort, and jam for extra homeliness.

Golden Apricot and Almond Tart

Recipe is as follow:


The filling

  • 280g butter, room temperature
  • 1/2 cup caster sugar
  • 1 tsp vanilla
  • 3 eggs
  • 3 egg yolks
  • 100g ricotta
  • 1 cup almond meal
  • 1 cup dedicates coconut
  • 1 cup plain flour
  • 1 tin of halved apricot
  • 100g sliced almond


  • 250g butter, chilled
  • 2/3 cup icing sugar
  • 3 cup plain flour
  • 2 egg york
  • 1/2 cup almond meal
  • 1 tbs apricot jam



  • Using a mixer, mix butter and caster sugar until fluffy, approx 3-5 minutes
  • Add the eggs, egg york, ricotta & vanilla, mix briefly
  • Add the remaining ingredients gradually into the mixer, mix until fully incorporated


  • Preheat the oven at 170c
  • In a blender, mix all ingredients for 1-2 minute to form a loose dough;
  • Dust a clean surface with some flour;  Knead the dough for 3-5 minutes to ensure all ingredients are fully incorporated & the dough smooth. Cover the dough with plastic wrap; rest the dough in fridge for at lease 30 minutes.
  • Dust the clean surface again; take the dough out from the fridge, knead for 3-5 minutes until soft and smooth; roll the dough out with a rolling pin to fit the shape of the tart tin; roll up the dough onto the rolling pin and place it carefully into the tart tin; press down lightly where necessary; cut off the excess pastry; return the tin with pastry to fridge, rest for 15 minutes.
  • Blind bake – take the pastry out from the fridge; line a piece baking paper on top the pastry; overlay baking beans (or rice) on top of the baking paper; bake in oven for 15 minutes; take the pastry out from the oven, rest for 15 minutes;
  • Spread the jam over the inside of the pastry;
  • Pour the filling over the pastry; gently press the apricots into the filling (leaving the top exposed); roughly press the sliced almond in between the apricots; bake in oven for 30-35 minutes; rest on a cooling rack for 30 minutes.

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