bonappetit4.3
Apricot Tart With Whiskey-Pecan Frangipane
Celebrate the brief (but wondrous!) apricot season with this simple frangipane tart—both the crust and filling come together in a food processor.
👥 8 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●food processor
- ●whisk
- ●measuring cup
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Crust
2
Pulse powdered sugar, salt, and 1½ cups (188 g) all-purpose flour in a food processor just to combine. Add butter and pulse until largest pieces are pea-size. Whisk egg yolks and 1 Tbsp. water in a small bowl to blend. Drizzle into food processor and pulse until a crumbly mixture the texture of wet sand forms. Using your hands or the lightly floured bottom of a measuring cup, press mixture into bottom and all the way up sides of pan (it might just barely hold together). Freeze crust until firm, at least ⏱️ 20 minutes.
½ cups (188 g) all-purpose flour, plus more1½ cup (1 stick) chilled unsalted butter, cut into pieces½ cups (170 g) pecans1½ cup (1 stick) unsalted butter, room temperaturelarge egg yolks2large egg1
3
Place a rack in middle of oven; preheat to 350°. Prick bottom of crust in several places with a fork and bake until set and lightly browned around the edges, 20–⏱️ 25 minutes. Transfer to a wire rack and let cool ⏱️ 10 minutes. Do ahead: Crust can be made (but not baked) ⏱️ 12 hours ahead. Wrap tightly and keep frozen. Bake from frozen.
4
Filling and assembly
5
Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–⏱️ 10 minutes. Let cool.
6
Transfer pecans to a food processor and add egg, granulated sugar, salt, butter, whiskey, and vanilla and process until creamy and mostly smooth (some small pecan pieces are okay; frangipane should be spreadable).
large egg yolks2large egg1
7
Spread frangipane across bottom of crust. Arrange apricots, cut side down, on top, gently pressing into frangipane. Bake tart until frangipane is puffed and just set and crust is golden brown, 25–⏱️ 30 minutes. Let cool, then remove tart from pan and slice into 8 wedges to serve. Do ahead: Frangipane can be made 1 day ahead. Transfer to an airtight container; cover and chill. Bring to room temperature before using.
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