Apricot Caramel Tart Recipe
Apricot Caramel Tart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our recipe specialists fill a buttery shortbread crust with a sweet apricot and caramel filling for an appealing finish to any holiday meal. Be sure to chill the dough overnight for easier handling.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min. + cooling

Ingredients

  • 1-1/4 cups slivered almonds
  • 2-1/4 cups all-purpose flour
  • 1 cup plus 1 teaspoon sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon salt
  • 1 cup cold butter, cubed
  • 4 large egg yolks
  • 2 tablespoons lemon juice
  • 1/2 teaspoon almond extract
  • 1 jar (12 ounces) apricot preserves
  • 1/2 cup caramel ice cream topping
  • 1 large egg, lightly beaten
  • 1/4 teaspoon water
  • 3 tablespoons sliced almonds

Directions

Place slivered almonds in a food processor; cover and process until chopped. Add the flour, 1 cup sugar, cinnamon, coriander and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. Add the egg yolks, lemon juice and almond extract; cover and process until dough forms a ball. Divide dough into two portions so that one is slightly larger than the other; wrap each one in plastic wrap. Refrigerate overnight.
Let dough stand at room temperature for 30 minutes.
Preheat oven to 400°. Press larger portion of dough onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Combine preserves with ice cream topping; spread over crust.
Roll out remaining pastry; make a lattice crust. Trim and seal edges. Beat egg and water; brush over lattice top. Sprinkle with remaining sugar and sliced almonds. Place on a baking sheet.
Bake 10 minutes. Reduce heat to 325°; bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Yield: 12 servings.
Originally published as Apricot Caramel Tart in Taste of Home Christmas Annual Annual 2010, p33

Nutritional Facts

1 slice: 483 calories, 23g fat (11g saturated fat), 113mg cholesterol, 196mg sodium, 65g carbohydrate (29g sugars, 2g fiber), 7g protein.

  • 1-1/4 cups slivered almonds
  • 2-1/4 cups all-purpose flour
  • 1 cup plus 1 teaspoon sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon salt
  • 1 cup cold butter, cubed
  • 4 large egg yolks
  • 2 tablespoons lemon juice
  • 1/2 teaspoon almond extract
  • 1 jar (12 ounces) apricot preserves
  • 1/2 cup caramel ice cream topping
  • 1 large egg, lightly beaten
  • 1/4 teaspoon water
  • 3 tablespoons sliced almonds
  1. Place slivered almonds in a food processor; cover and process until chopped. Add the flour, 1 cup sugar, cinnamon, coriander and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. Add the egg yolks, lemon juice and almond extract; cover and process until dough forms a ball. Divide dough into two portions so that one is slightly larger than the other; wrap each one in plastic wrap. Refrigerate overnight.
  2. Let dough stand at room temperature for 30 minutes.
  3. Preheat oven to 400°. Press larger portion of dough onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Combine preserves with ice cream topping; spread over crust.
  4. Roll out remaining pastry; make a lattice crust. Trim and seal edges. Beat egg and water; brush over lattice top. Sprinkle with remaining sugar and sliced almonds. Place on a baking sheet.
  5. Bake 10 minutes. Reduce heat to 325°; bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Yield: 12 servings.
Originally published as Apricot Caramel Tart in Taste of Home Christmas Annual Annual 2010, p33

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