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Apricot Caramel Tart Recipe

Apricot Caramel Tart Recipe

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. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. + chilling Bake: 35 min. + cooling YIELD:12 servings


  • 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 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 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.
  • 2. Divide dough in half; wrap in plastic wrap. Cover and refrigerate overnight.
  • 3. Let dough stand at room temperature for 30 minutes. Press one 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 at 400° for 10 minutes. Reduce heat to 325°; bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Yield: 12 servings.

Nutritional Facts

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

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