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Glorious Apricot Tart with Roasted Almond Ice Cream

Glorious Apricot Tart with Roasted Almond Ice Cream


  • 2 3/4 pound fresh, ripe apricots
  • 3/4 cup sugar
  • 5 tablespoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon almond extract
  • 3 tablespoons sliced almonds 

  • Almond Crust:
  • 1/2 cup sliced almonds 
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, cold
  • 3/4 cup all-purpose flour
  • 1 egg yolk
  • 4 tablespoons heavy cream

  • Roasted Almond Ice Cream:
  • 1 pint vanilla ice cream
  • 1/2 cup roasted, sliced almonds 
  • 1/2 teaspoon almond extract



Pit and quarter apricots. Combine in a large bowl with sugar, cornstarch, lemon juice and almond extract. Let sit for 10 minutes, until sugar and cornstarch have dissolved. Meanwhile, preheat oven to 425°F. Arrange apricot mixture attractively in baked and cooled tart shell, with apricots cut side up. Make a foil ring to protect crust from overbrowning*, and bake 40 to 55 minutes, until apricot mixture is bubbling.

*To make a foil ring, tear off a piece of foil slightly larger than the tart pan. As a guide, use a pot lid larger than the pan to cut the foil into a circle. Then, using a smaller pot lid as a guide, cut a circle into the foil about 3 inches in, making a doughnut-shaped piece of foil that will protect the crust. Place this over the tart and crimp down the edges, so it won't blow away during baking.

Almond Crust:
Grind together almonds, sugar and salt in a food processor until almonds are finely ground. Add butter and pulse until mixture resembles coarse crumbs. Add flour and pulse until blended. Whisk together egg and cream, add to mixture, and pulse until dough comes together. Place dough in a zippered plastic bag, and refrigerate until firm, at least 15 minutes. Press into a 9 1/2-inch tart pan and refrigerate 15 minutes more. Meanwhile, preheat oven to 400°F.

Bake tart shell for 10 minutes; prick with a fork if it has started to puff. Return to oven and reduce heat to 375°F and 10 more minutes, until set and golden. Let cool before filling.

Roasted Almond Ice Cream:
Place 1 pint slightly thawed high-quality vanilla ice cream in a bowl. Stir in 1/2 cup roasted, sliced almonds and 1/2 teaspoon almond extract. Transfer to a plastic container and refreeze.

Nutritional Analysis

Apricot Tart per serving for 12 servings:

Calories 385
Total 17.3g
Saturated 7.8g
Monounsaturated 6.5g
Polyunsaturated 1.8g
Carbohydrate 55g
Protein 6g
Cholesterol 59mg
Fiber 5g
Calcium 74mg
Magnesium 51mg
Sodium 54mg
Potassium 573mg
Vitamin E 4mg

Almond Ice Cream 1/2 cup serving:

Calories 334
Total 23g
Saturated 11.5g
Monounsaturated 8.5g
Polyunsaturated 2g
Carbohydrate 26g
Protein 6g
Cholesterol 98mg
Fiber 1.5g
Calcium 154mg
Magnesium 44mg
Sodium 65mg
Potassium 253mg
Vitamin E 3.5mg
Courtesy of the Almond Board of California