Apricot Almond Tart

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*Disclaimer: This post contains affiliate links. To learn more, please go here.This apricot almond tart is luscious and creamy. It's filled with an almond frangipane and freshly picked apricots that have been cut in half that's topped with a fluffy meringue topping that is lightly torched to perfection. This tart is perfect for a late summer dessert. It's incredibly simple to make too! It may require a few steps to get the end result but it's worth it! You of course have to start off with a crust, so these guys are made with a shortbread crust. Then come the best part; the almond frangipane! This filling is a go to of mine because it's soft and full of flavor! And it's so easy to pair it with so many different things, like fruit or even chocolate! These tarts obviously have fresh apricot halves in them, which is perfect as a late summer/early fall treat when apricots are at their highest peak in season. And finally, you top these little tarts with a mound of fluffy meringue on top that you toast to perfection. so why not enjoy yourself one of these apricot almond tart this year?

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Here are a list of the main tools you will need to make these apricot almond tarts. You will need some tart pans, of course, as well as a torch. Above are some amazon links to a few options that i recommend.

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apricot almond tart

a shortbread crust filled with a frangipane filling and a fresh apricot that is topped with a mound of toasted meringue

crust

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter (room temp)

almond cream

• 4 tbsp unsalted butter (room temp)
• 1/4 cup granulated sugar
• 1 egg
• 1/3 cup almond flour
• 1 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 whole apricots (pitted and cut in half)

meringue

• 2 egg whites
• 1/2 cup granulated sugar
• pinch cream of tartar

crust

1. for the crust, mix all of the flour, sugar and butter together in a mixer fitted with a paddle attachment. press into 4 mini tart pans or 1 large pan.

almond cream

1. preheat the oven to 350 degrees F. cream the butter and sugar until fluffy, about 1 minute. add in the egg and extracts and continue mixing. mix in the almond flour and flour until everything comes together. portion evenly into the unbaked tart shells. place the apricot halves into the center of the tarts. bake for 20-25 minutes or until the almond cream is set. let cool.

meringue

1. in the bowl of an electric mixer, whip the egg whites until foamy and then add the cream of tartar. continue whipping on high until soft peaks start to form and then gradually add in the sugar and whip until stiff peaks form and the meringue is nice and glossy. swirl or pipe on top of the apricot tarts and torch the meringue until golden brown.

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Strawberry Rhubarb Deep Dish Pie

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*Disclaimer: This post contains affiliate links. To learn more, please go here.

To be honest, i'm not a fan of pie. I don't like to make it and i'm not very big into eating it either. That is until I had tried the hand pies at a place I worked at. The dough was crisp and sweet and the filling was amazing. I had to make these hand pies about once a week, and since I was the only one who made them. So of course, I ended up memorizing the recipe for the pie dough. Since I had it memorized by making it so much, I of course had to make myself a strawberry rhubarb pie!

I won't lie. I ate all four of these pies. And I do not feel guilty about it whatsoever.

The best pie dough.

What makes this pie dough so good is the little bit of sugar in the dough and the heavy cream and extra sugar sprinkled on top right before baking. It gives it a great crunch to the crust which just elevates the whole thing to a new level. Not to mention that strawberry rhubarb is my new favorite kind of pie to treat myself to.

Now pie is super easy to make and very versatile. You can make this into whatever flavor you want. Use your favorite fruit. Or just use the crust and make it into a pecan or pumpkin pie instead. It doesn't need to be fancy. But make sure you use this crust recipe. You can thank me later.

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Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.

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strawberry rhubarb pie

Four individual deep dish pies filled with a sweet and tart strawberry rhubarb filling

crust

• 2 1/4 cup all-purpose flour
• 1 tbsp granulated sugar
• pinch salt
• 1 stick unsalted butter (cold and cubed)
• 1/2 tsp apple cider vinegar
• 4 tbsp ice cold water
• heavy cream (for topping)
• granulated sugar (for topping)

filling

• 2 cup strawberries (quartered)
• 1 1/2 cup rhubarb (cut into 1 inch pieces)
• 3/4 cup granulated sugar
• 3 tbsp cornstarch
• juice of half a lemon
• pinch salt
• 1 tsp vanilla extract

crust

1. preheat the oven to 350 degrees F. in the bowl of an electric mixer fitted with a paddle attachment, combine the flour, sugar and salt and mix to combine. add in the cold butter and mix on low until the butter is broken down to pea size. once the butter is mixed in, add in the apple cider vinegar and cold water and mix until fully combined. divide the dough into 8 equal portions. roll 4 of the portions out and mold into your ramekins. take the remaining 4 portions of dough, roll out and cut into strips for a lattice topper of your pies. add in the filling into the ramekins and then top with the lattice toppers. trim the excess dough off of the sides. brush heavy cream on top of the dough and sprinkle with sugar. bake for 30-35 minutes or until the filling starts to bubble and the crust is slightly golden.

filling

1. in a small bowl, whisk together the sugar, cornstarch, and salt. place the strawberries, rhubarb, lemon juice and vanilla into another bowl and toss together. add the dry ingredients into the fruit and toss to coat.