Apricot Tart With Whiskey-Pecan Frangipane

I have an arsenal of seasonal desserts that I’m dying to make. This apricot tart has been waiting for me to make her for over a year. Not gonna lie - the word frangipane had me quaking. But let me make this very clear - frangipane may be one of the most deceptively easy dessert components I’ve ever made! It’s usually made with almonds, but this recipe uses toasted pecans (my fave) and it creates a buttery, sugary paste that I literally ate out of the bowl. I’m excited for you to make this and wow your friends and family in the time it takes to watch the movie that made Channing Tatum a star - Step Up. Keep scrolling for the recipe, pairings, and first timer tips!

Eat While: Wearing stretchy pants (trust me on this one)

Pairing: Sparkling White Wine or Iced Coffee

Inspiration: Kendra Vaculin by way of Bon Appétit

First Timer Tips: The instructions are pretty spot on for this recipe. My advice is to trust your instincts - if you think something needs to be mixed or baked longer, odds are it does.

Dedicated Time: 1 hr 45 min

Components:

Crust

1/4 c powdered sugar

1/2 tsp salt

1 1/2 c all-purpose flour

1/2 c (1 stick) chilled unsalted butter, cut into pieces

2 large egg yolks

Filling

1 1/2 c pecans, toasted

1 large egg

2/3 c granulated sugar

3/4 tsp kosher salt

1/2 c (1 stick) unsalted butter, softened at room temp

2 Tbsp bourbon

1/2 tsp vanilla extract

5 apricots, halved and pitted

Pulse powdered sugar, salt, and flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size. Whisk egg yolks and 1 Tbsp water in a small bowl to blend. Drizzle into food processor and pulse until a crumbly mixture the texture of wet sand forms. Using your hands or the bottom of a measuring cup, press mixture into bottom and all the way up sides of a tart pan with removable bottom. Freeze crust until firm, at least 20 min.

Place a rack in middle of oven; preheat to 350°. Prick bottom of crust all over with a fork and bake until set and lightly browned around the edges (~20–25 min). Transfer to a wire rack and let cool 10 min.

Pour pecans into a food processor and add egg, sugar, salt, butter, whiskey, and vanilla - process until creamy and spreadable.

Spread frangipane across bottom of crust. Arrange apricots, cut side down, on top and gently press each into frangipane. Bake tart until frangipane is puffed and just set and crust is golden brown (~25–30 min). Let cool before serving.

*8 servings