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Apricot Pecan Tart Recipe

Apricot Pecan Tart Recipe photo by Taste of Home

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Apricot and chocolate are pleasing partners in this elegant dessert created in our Test Kitchen.

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Apricot Pecan Tart Recipe

Prep: 1 hour Bake: 35 min. + standing

Yield: 12-14 Servings

60 50 110

Ingredients

12 ounces dried apricots, chopped
1 cup water
6 tablespoons sugar
1 tablespoon minced fresh gingerroot
1 tablespoon lemon juice
1 teaspoon grated lemon peel
CRUST:
1 tablespoon matzo meal
4 cups pecan halves, toasted
1-1/2 cups sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 eggs
4 ounces semisweet chocolate, chopped
GARNISH:
2 ounces semisweet chocolate
1/2 cup pecan halves
Dried apricots

Directions

In a heavy saucepan, combine the apricots, water, sugar, gingerroot, lemon juice and peel; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until apricots are tender.
Uncover; simmer 5-10 minutes longer or until thickened and liquid is absorbed. Transfer to a food processor; cover and pulse five times or until mixture is smooth and thickened. Pour into a small bowl; cool.
Trace the removable bottom of an 11-in. tart pan on waxed paper; set aside. Grease tart pan; dust with matzo meal and set aside.
In a food processor, combine the pecans, sugar, ginger and salt; cover and process until pecans are finely ground. Add eggs; cover and process until mixture forms a moist ball. Place half of the dough in a bowl; cover and refrigerate. Press remaining dough over the bottom and up the sides of prepared pan.
Bake at 350° for 12-15 minutes or until crust is puffed and lightly browned. Press bottom of crust lightly to flatten if necessary. Cool on a wire rack.
In a microwave, melt chocolate; stir until smooth. Spread over crust. Chill for 10 minutes or until set. Spread apricot filling over chocolate. Press remaining dough over waxed paper circle.
Invert dough over filling; carefully peel off waxed paper and discard. Press edges of dough to edge of tart pan to seal.
Bake at 350° for 35-40 minutes or until lightly browned and dry to the touch. Cool completely in pan on a wire rack. Cover with foil and let stand overnight.
For garnish, melt chocolate; stir until smooth. Drizzle 2 tablespoons over tart. Dip pecans halfway in remaining chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
Garnish tart with dipped pecans and dried apricots. Yield: 12-14 servings.

Nutritional Facts 1 slice (calculated without dried apricots) equals 449 calories, 27 g fat (4 g saturated fat), 30 mg cholesterol, 54 mg sodium, 54 g carbohydrate, 6 g fiber, 5 g protein.

Originally published as Flourless Apricot Pecan Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p193

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.

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Apricot Pecan Tart

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Reviewed on Apr. 02, 2008 by bigauntpat

I was going to make it for the same reason, celiac disease, but at least it only calls for 1 tablespoon matza meal and I'm going to try substituting a rice flour in its place. I'm not 100% sure but it looks like everything else is acceptable for a gluten free diet.

Reviewed on Apr. 01, 2008 by bernadetteg19

The name is misleading since matzo crackers are used -- they are made with flour -- usually white flour. I cannot serve this to someone with celiac disease.