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When you have a lot of apricots...

This summer I've noticed a lot more apricots in the markets than in previous years.

Apricots are delicious to eat just as they are.

But this is a great recipe from Bon Apetit magazine, that always is a success.

Almond, Apricot and Cherry Tart


1 1/2 cups unbleached flour

1/3 cup toasted whole almonds

1/4 teaspoon salt

1/2 cup unsalted butter at room temperature

1 large organic egg

1/3 cup powdered sugar


6 tablespoons sugar

2 ounces (3 packed tablespoons) crumbled almond paste

3 1/2 tablespoons unsalted butter at room temperature

1 large organic egg

3 tablespoons unbleached flour

20 cherries, halved and pitted

8 medium apricots pitted and quartered

For crust:

Blend the first 3 ingredients together in a food processor until the almonds are finely ground.

With an electric mixer, in a medium bowl, beat the powdered sugar and butter until well blended. Beat in the egg. Add the flour mixture and beat until blended.

Gather the dough and form a ball, then flatten the ball into a square.

Wrap the square in parchment paper and refrigerate for 1 hour.

Roll out the dough on a floured surface to a 10-inch square. Transfer the square to a 9-inch square tart pan. Press the crust over the bottom and up the sides of the pan. Pierce the crust all over with a fork. Chill for at least 2 hours (can be made a day ahead. Cover and keep chilled in the refrigerator.

For filling:

Preheat the oven to 350 degrees F.

With a mixer, beat together the almond past and 4 tablespoons of the sugar in a medium bowl, until a fine meal forms, for about 3 minutes. Add the butter and beat until almost smooth.

Add the egg and beat until smooth. Beat in the flour.

Spread the filling evenly over the unbaked crust.

Arrange the apricot quarters on their sides with rounded side up in rows on the filling.

Place the cherry halves between the apricots.

Sprinkle the remaining sugar over the fruit.

Bake the tart for 30 minutes.

Then reduce the oven temperature to 325 degrees F.

Bake until the crust is golden and puffed, about 30 minutes longer.

Cool for about an hour.

Serve the tart warm or at room temperature.

Serves 8.

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