Save on Pinterest

Apricot Pecan Tart

Apricot and chocolate are pleasing partners in this elegant dessert created in our Test Kitchen.
  • Total Time
    Prep: 1 hour Bake: 35 min. + standing
  • Makes
    12-14 servings

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 zest
  • 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 large 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 zest; 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.
Nutrition Facts
1 slice: 449 calories, 27g fat (4g saturated fat), 30mg cholesterol, 54mg sodium, 54g carbohydrate (46g sugars, 6g fiber), 5g protein.

Recommended Video

Reviews

Click stars to rate
  • bigauntpat
    Apr 2, 2008

    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.

  • bernadetteg19
    Apr 1, 2008

    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.