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Apricot And Nut Tart

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Ingredients
  Pastry 1
  Flour 1 Cup (16 tbs)
  Chopped almonds 2 Tablespoon
  Walnuts 2 Tablespoon, chopped
  Sugar 1 Tablespoon
  Butter 3 Tablespoon
  Egg 1
  Lemon juice 2 Tablespoon
  Iced water 1 Cup (16 tbs)
  Canned apricot halves 15 Ounce (1 Can)
  Chopped dried apricots 2 Tablespoon
  Almonds 4 Tablespoon, chopped
  Egg yolk 1
  Egg whites 2
  Sugar 4 Tablespoon
Directions

To make the pastry, place the flour, nuts and sugar in a bowl and rub in the butter with your fingertips.
Mix together the egg and lemon juice and add to the flour mixture with enough iced water to form a firm dough.
Wrap in plastic and chill for 20 minutes.
Roll out the dough to fit an 8 to 9-inch quiche pan.
Chill while you prepare the filling.
Preheat oven to 350°F.
Drain the apricots and puree them in a blender or strain through a sieve.
Mix in the dried apricots, almonds and egg yolk.
Beat the egg whites until stiff, add sugar and beat until it has dissolved.
Fold into the apricot mixture and spoon into the pastry-lined quiche pan.
Bake for 1 hour.
Decorate with extra apricot halves if desired.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nut
Interest: 
Gourmet

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