Apricot-Marzipan Tart

Name: Apricot-Marzipan Tart
Yield: makes one 9-inch (23-cm) tart; 8 servings
Ingredients: 1 cup (140 g) flour; 1/2 cup (40 g) sliced unblanched almonds; 1/4 cup (50 g) granulated sugar; 1/8 teaspoon salt; 1/2 cup (4 ounces/115 g) unsalted butter, cut into 1/2 inch (1.5-cm) pieces and chilled; 1 large egg yolk; 1/2 cup (70 g) flour; 1/3 cup (70 g) packed light brown sugar; 3 ounces (85 g) almond paste, crumbled; 1/4 cup (20 g) sliced unblanched or blanched almonds; 4 tablespoons (2 ounces/60 g) unsalted butter, cut into 1/2-inch (1.5-cm) pieces and chilled; 12 to 14 fresh apricots (about 1 1/4 pounds/565 g); 1 tablespoon cornstarch; 1/4 cup (50 g) granulated sugar

December 9, 2011

Friend and fellow baker Dede Wilson presented me with a slice of this tart after she made it on television. Believe me, if every viewer could have tasted it, ratings would’ve gone through the roof! The name of this tart is a little deceptive, just as television sometimes is. The recipe calls for almond paste, not marzipan, as the title suggest. (Marzipan is almond paste’s sweeter cousin that’s used for molding and modeling.) Yes, Dede took some liberties when she named her creation, but no matter what it’s called, this tart is renewed season after season in my kitchen.

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