Apricots are among my favorite fruits. I have made a lovely rectangular fresh apricot tart in the past. But this needed to be different as I was short a few fruits for that version. I had about ten ripe apricots. And my huge problem is I broke my right wrist July 2 and cannot roll out a regular pie crust. Solution: press in cookie crust make in stand mixer. Perfect fit in my planned rectangular tart. I did a cream cheese custard layer and an almond crumble topping. It was tender and light in texture. Best eaten within 24 hours. Have to say it was rather tricky to get a hot tart out of my oven due to my cast and a complete inability to lift with right hand.
I used a long rectangular pan with removable bottom. A round tart pan is great too. I think it might work with small nectarines if not firm or squishy.
I didn’t take pictures; hard enough to bake with one hand! Sorry. Next time I will snap a bunch.
Angie’s Apricot Tart With Almond Crumble
8-10 ripe apricots
1 cup gf flour
¼ cup sugar
1 tsp. xanthan gum
¼ tsp. cinnamon
5 Tbsp. cold butter
6 oz light cream cheese, room temp.
¼-1/3 c sugar
½ tsp. almond extract
1 lg egg, room temp.
2/3 cup gf flour
2 Tbsp. butter
¼ cup brown sugar
¼ tsp. cinnamon
1/3 cup sliced almonds
DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray tart pan with cooking spray and press in crust, Cut apricots in half, remove pits. Heat oven to 375 degrees.
Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and cinnamon, mix, blend in butter and then almonds.
Mix filling in medium bowl with portable mixer; mix sugar and cream cheese and then add egg and flavoring. Pour into crust. Nestle apricot halves in it cut side down and sprinkle top with crumble to mostly cover fruit; probably won’t need it all.
Bake on lowest shelf in oven, 30-35 minutes. Lightly browned. Remove from oven and cool before serving. Best eaten within 24 hours. Vanilla ice cream is great with it if that’s your thing! Enjoy.
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