with peach mango jam & an almond crust
It’s Tart Tuesday and here in the Get the Fork Out Kitchen we are excited to introduce this beauty of a dish! This fresh and delicious tart will make your taste buds dance from just a few of the ingredients that make up this simple, yet yummy dessert.
We pumped up the flavor by using some fresh peach and mango jam to add an extra hint of sweetness that blends wonderfully from the spice of the Vietnamese cinnamon – our secret ingredient.
Add in some buttery goodness from the flaky almond crust and this dessert just went from being good to damn delicious. So show off those baking skills and get to making this Apricot Tart at your next function.
- 1 lb. Apricots, pealed, de-seeded and halved
- 4 Tbsp. Cornstarch
- ¼ c. Sugar
- 1 tsp. Vietnamese Cinnamon
- 1/8 tsp. Salt
- ½ a packet of unflavored gelatin
- 1 Jar of Peach Mango Jam (good quality)
- 1 ¼ c. Flour
- ½ c. Almond Flour
- ¼ c. Sugar
- 1 Stick of Butter, chilled
- Pinch of Salt
- 2 Tbsp. Cold Water
- Macerate the apricots by placing them in a bowl along with all the ingredients, except the jam. Mix together and set aside in the refrigerator for about 1-2 hours.
- In a food processor add all the almond crust ingredients and pulse until blended. Remove from the processor and roll out on a lightly floured surface into a small disk. Wrap in plastic wrap and then refrigerate for up to two hours or overnight.
- Pre-heat the oven to 350. Roll out the crust and place in an 8-inch tart pan. Smear a thin layer of jam on the bottom of the tart crust before adding the halved apricots in a spiral design. Fill in the gaps on top of the apricots with a tablespoon at a time of jam. Egg wash the crust and sprinkle with turbinado sugar.
- Place in the oven and bake for 45 minutes.
- Remove from the oven and let rest until fully cooled. Place in the oven and chill before serving.
- Serve cold.