A Shortbread Apricot Tart is the perfect way to enjoy this delicious fruit!
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Apricots are a fruit that can be a little more elusive than most others. You will see them sold dried at the grocery store, or in jams and preserves, but very rarely do they make an appearance in the fresh produce department. And when they do, one might wonder what do can you even do with them?
Apricots are in season in early summer and that season is short. If you see them – buy them! But, if you can’t find them, you can always buy dried apricots and simply re-hydrate them! That is exactly the method I used for this Shortbread Apricot Tart recipe! Of course, you can use fresh apricots when they are available.
For this recipe you are going to need to use a food processor to get your two Cups of shortbread cookie crumbs ready to go. Have out a round 9-inch tart pan, all your other ingredients, and preheat the oven to 350 degrees.
This recipe is actually really quick! You are going to combine the shortbread crumbs with the melted butter to create the dough for the shortbread crust. Then, press the dough into the tart pan until it covers the entire bottom, and up the sides to the edge. The crust will need to bake for about 10 minutes and then cool which gives you just enough time to prepare the filling!
If you are using dried apricots you have to include one extra step. Place the dried apricots in a bowl and cover with boiling water. Allow them to sit in the hot water for about 20 minutes. Once the apricots are hydrated, mix in the apricot preserves and spread the mixture evenly into the prepared crust. If you are lucky enough to be using fresh apricots, cut them into slices and mix with the preserves before placing into the crust. Return the tart to the oven for about 15-20 more minutes, until nice and bubbly.
While the tart is baking, you can toast the almonds in a dry pan over medium heat for about 2-3 minutes. Add them to the top of the tart when it comes out of the oven. Let cool.
Carefully remove the tart from the tart pan (this part can be challenging!). You can place it on a pretty pie stand if you wish. Allow to cool before cutting and serving. Enjoy!
While this Shortbread Apricot Tart turned out really delicious using dried apricots, I’m hoping to get my hands on some fresh apricots soon! I might just buy out the store because I literally have a list of recipes using apricots I want to create! If you have any requests, leave them in the comments below!
PREP: Preheat your oven to 350 degrees. You will need to use a food processor to grind shortbread cookies into about 2 Cups of crumbs. How many cookies you need will depend on the brand/size of the shortbread cookies you prefer to use. Have out your 9-inch tart pan, a small skillet, and all the remaining ingredients.
Combine the shortbread cookie crumbs with the melted butter to create the dough for the tart. Press the dough into the bottom of the tart pan and up the sides to the edge. Bake for about 10 minutes, then let cool.
If using dried apricots, place them in a bowl and cover with boiling water. Allow to sit for about 20 minutes to re-hydrate. One re-hydrated, combine them with the apricot preserves and spread evenly into the prepared crust. * If you are lucky enough to be using fresh apricots you will need about 3 cups of apricot slices to mix with the apricot preserves. Bake the tart for about 15-20 minutes until nice and bubbly.
While the tart is baking toast the almonds in a small skillet over medium heat for 2-3 minutes. Top the Apricot Tart with the almonds immediately after removing from the oven, and allow to cool.
PRESENT: allow the tart to cool, completely. Carefully remove from the tart pan. You can place the tart on a pretty pie stand to serve from, if desired.
** Nutritional information is an estimate and may vary.
** I used 2 boxes of Walker's Shortbread Rounds. It took me 14-15 cookies to get the 2 Cups of crumbs needed for the crust.