Glorious Apricot Tart with Roasted Almond Ice Cream
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.
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:
Apricot Tart per serving for 12 servings:
Almond Ice Cream 1/2 cup serving:
Courtesy of the Almond Board of California
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