Apricot Crumble Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Place the apricots and water in a small non reactive saucepan. 

 

 

 

 

 

Simmer, uncovered, stirring frequently until the water is almost gone and the apricots are soft.

 

 

 

 

 

 

 

 

 

 

Place the apricots and remaining ingredients in a processor bowl

 

 

 

 

 

and process until smooth.  Set aside to cool.

 

 

 

 

 

This can be made a week ahead and kept in the refrigerator.

Almond Paste Crumbs

Place all in the food processor.

 

 

 

 

 

Process until crumbly.  Do not over process as you want fairly large crumbs.

 

 

 

 

 

Line a baking sheet with parchment and spread the crumbs out.  Bake about 7 to 10 minutes or until golden.

 

 

 

 

 

 

Assembly

 Spread the cooled apricot filling over the bottom of the baked crust.

 

 

 

 

 

Whip the cream with the powdered sugar and vanilla until stiff.

 

 

 

 

 

 

 

 

 

 

Pastry Cream.

 

 

 

 

 

 

Whisk the pastry cream to smooth

 

 

 

 

 

 

and fold in the whipped cream.

 

 

 

 

 

 

 

 

 

 

 

 

Spread this over the apricot filling.

 

 

 

 

 

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