Fresh apricots, fragrant almond frangipane and a nutty, malty rye crust all come together in this easier-than-it-looks tart. I use a touch of rye whiskey in the filling to give it a little dimension (and because I like the idea of using rye whiskey with a rye crust). Feel free to substitute out bourbon, plain whiskey, or something like Southern Comfort or dark rum in its place. If you are avoiding alcohol, just omit it, and add 1 tablespoon of orange juice or water in its place.
Course Dessert, Snack
Cuisine American
Keyword almond, apricot, frangipane, fruit, tart
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Chilling Time 20 minutesminutes
Servings 12
Calories 294kcal
Author Irvin
Equipment
8 x 12 rectangular tart pan with removable bottom or 9-inch or 10-inch round tart pan with removable bottom
Ingredients
Crust
1 1/2cupsrye flour185 g (can substitute all-purpose or whole wheat)
1/2cupunsalted butter at room temperature115 g or 1 stick
1/4cuppowdered sugar, sifted to remove lumps 35 g
1/2teaspoonkosher salt
1large egg
1tablespoonwater
Filling
1 1/2cupsalmond flour or almond meal145
1/3cupwhite sugar135 g
3/4teaspoonkosher salt
6tablespoonsunsalted butter at room temperature85 g or 3/4 stick
1large egg
2tablespoonsrye whiskey
1teaspoonvanilla extract
1/2teaspoonalmond extract
8apricotsabout 8 ounces
Instructions
Make the crust dough by placing the rye flour, butter, powdered sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix until the butter is broken down and the mixture looks like sandy pebbles.
Beat the egg and the water together and then drizzle it into the bowl. Mix until a dough forms.
Press the dough into the bottom and up the sides of an 8 x 12-inch rectangular tart pan. There is just barely enough crust, so make sure to work the dough thin. I find it’s easier to press the dough around the sides of the pan, then use the remaining dough to fill the bottom. Just stretch it out, it doesn’t need to be thick. If the dough is too sticky, wet your fingers slightly and use that to press the dough in.If you don’t have a rectangular tart pan, you can use a 9 or 10-inch round tart pan instead.Prick the bottom of the tart crust all over with a fork.Place the tart pan in freezer for 20 minutes and preheat the oven to 350°F. Once the crust has chilled, place it on a rimmed baking sheet and bake it for 20 to 25 minutes or until the edges start to look slightly darker, and the crust is dull matte instead of shiny.Keep the oven on the same temperature but let the crust cool for 10 minutes on a wire rack.
While the crust is cooling, make the filling by placing the almond flour or meal, sugar, salt, and butter in the same bowl of the stand mixer fitted with the paddle attachment. Don’t bother cleaning the bowl or the paddle, it’s fine if it still has a little residue dough from the crust. Mix the ingredients together until it starts to clump together, and you can’t see any more butter lumps.
Add the egg, rye whiskey, vanilla, and almond extract, mixing until a smooth paste forms.
Spread the frangipane paste inside the tart pan.
Cut the apricots in half and discard the stone pit. Slice the apricot into 4 or 5 slices with a sharp knife, and then place them cut side down onto the frangipane filling. Return to the hot oven and bake for 25 to 30 minutes, or until the frangipane filling is puffy, starts to turn golden brown, and the apricots are soft.Let cool on a wire rack until only slightly warm to the touch, about 30 minutes, then serve immediately.