Glazed Apricot Tart With Frangipane (mini Tarts - Tartlets)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 1 egg
• 1/4 cup finely ground almonds
• 1 1/2 cups all-purpose flour
• 8 -10 fresh apricots
• 3/4 cup sugar
• 4 tablespoons melted butter
• 6 tablespoons heavy cream
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract (or the beans scraped from 1 vanilla pod)
• 1/2 teaspoon almond extract
• 1/2 cup finely ground almonds
• 1 teaspoon finely minced fresh lemon zest
• 6 tablespoons apricot jam
• 2 -3 teaspoons water
• icing sugar

Recipe

• 1 to prepare crust:.
• 2 in a medium bowl, combine 1/2 cup sugar and 1/2 cup butter. beat at medium speed with an electric mixture until smooth.
• 3 add one egg, beating until smooth. gradually add 1/4 cup ground almonds and the flour, beating at low speed until just combined (dough will be sticky).
• 4 cover and chill dough for 1 hour. roll chilled dough into 1-inch balls; press into bottom and two-thirds up sides of each cup of a miniature muffin pan, or 1 large tart tin.
• 5 preheat oven to 350°f.
• 6 to make filling:.
• 7 in a medium bowl, combine 3/4 cup sugar, melted butter, cream, 2 eggs, the vanilla, the almond extract, 1/2 cup ground almonds, and the lemon zest. whisk to combine.
• 8 spoon filling mixture into each crust.
• 9 pit and slice apricots. arrange apricot slices over the top of each tart.
• 10 to make glaze, mix apricot jam with a little water, brush over tops of fruit.
• 11 bake for 18 to 20 minutes or until lightly browned.
• 12 dust tops with icing sugar while still warm.