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Apricot
Almond Tart
Prepare a 9-inch piecrust.
Arrange face down:
1 LB Apricots cut in half
In a medium bowl beat together
until fluffy:
2 large eggs
1/2 cup sugar
Gradually sprinkle in the
following as you continue whisking:
3 Tbsp. flour
3/4 cup ground almonds
1/4 cup milk, cream or soymilk
1 tsp. vanilla
1/2 tsp. almond extract
Fold together until everything
is blended and pour over apricots. Sprinkle top with:
1 cup thinly sliced almonds
Bake for 45 to 55 minutes
until golden brown.
Serve with whip cream or yogurt. |
