Almond and Apricot - a winning combo.

Sometimes I get into the kitchen without a recipe and just wing it and this is one of those times!


This is an apricot almond tart and it is comprised of a few layers and a few secrets.

The biggest secret is the crust, it is a cream cheese crust (something about the cheese just helps balance out all that sweetness from the apricot and marzipan (Oops there's another secret!)

I had a chunk of cream cheese on hand and worked it into the dough (lessening a bit of the butter) and added a few drops of almond extract (I was in the mood for almond but you can omit it) to make the crust, then it just got pressed into a round pie dish, nothing fancy, just say it's rustic!

I rolled out a thin sheet of marzipan and set that onto the pie dough then a layer of apricot jam went over and finally a whole lot of sliced almonds.

I also mixed up a bit of the jam with water and brushed it over the almonds so they don't burn.

Baked at 375 F until the crust is golden on the bottom and edges.

Let it cool and enjoy, tastes even better the next day!

Apple Almond Galette (with Marzipan)

It all begins with a good crust ..

So check out Martha Stewart's recipe here for Pate Brisee

The recipe makes quite a bit of crust so I divided in half and froze one part and divided the remaining half into two disks and then chilled.

Now slice your apples thinly and toss with a bit of sugar (not too much since there is a lot of sugar going on with the marzipan)

Take a small ball of marzipan dough and flatten into a disk (the size of the base of your galette)

Place the marzipan on your rolled out chilled dough and top with all the sliced apples. Fold the edges over pinching to create pleats to keep all the filling in.

Top with sliced almonds and brush the crust with beaten egg.

Bake at 400 for 30 mins. the almonds may get too brown so ten minutes into it I laid a piece of foil on top of them and the rest baked beautifully.

Enjoy!