Photo: Leigh Beisch; Styling: Dan Becker
YieldsServes 12
It's so easy to tote, and everyone loves its supremely buttery crust packed with crunchy nuts and soft, tangy apricots.

How to Make It

Step 1
1

In a saucepan, simmer apricots, 1/3 cup wine, the orange zest, and 2 tbsp. honey over low heat, uncovered, stirring occasionally, until apricots are soft and liquid is absorbed, 10 to 25 minutes.

Step 2
2

Meanwhile, preheat oven to 350°. Put hazelnuts and almonds in 2 separate shallow 9-in. pans. Bake until nuts are golden, shaking occasionally, about 10 minutes. Pour hazelnuts into a towel and rub to remove as much skin as possible; discard skin.

Step 3
3

In a bowl, whisk eggs, remaining wine and honey, vanilla, and butter until blended. Stir in nuts.

Step 4
4

Press pastry over bottom and up side of a 10- to 11-in. tart pan with removable rim. Distribute apricots evenly over pastry. Pour nut mixture over fruit, arranging evenly.

Step 5
5

Bake tart on bottom rack of oven until golden brown, 50 to 55 minutes. Cool in pan on a rack, then remove pan rim. Serve dolloped with whipped cream if you like.

Step 6
6

Make ahead: Cover and chill up to 1 day.

Step 7
7

Note: Nutritional analysis is per serving.

Ingredients

 1 cup (6 oz.) dried apricots, preferably Californian
 2/3 cup dessert wine such as orange muscat (or orange juice), divided
 1/2 teaspoon finely shredded orange zest
 2/3 cup honey, divided
 1 cup whole hazelnuts
 1 cup blanched almonds
 3 large eggs
 1 teaspoon vanilla extract
 2 tablespoons butter, melted

Directions

Step 1
1

In a saucepan, simmer apricots, 1/3 cup wine, the orange zest, and 2 tbsp. honey over low heat, uncovered, stirring occasionally, until apricots are soft and liquid is absorbed, 10 to 25 minutes.

Step 2
2

Meanwhile, preheat oven to 350°. Put hazelnuts and almonds in 2 separate shallow 9-in. pans. Bake until nuts are golden, shaking occasionally, about 10 minutes. Pour hazelnuts into a towel and rub to remove as much skin as possible; discard skin.

Step 3
3

In a bowl, whisk eggs, remaining wine and honey, vanilla, and butter until blended. Stir in nuts.

Step 4
4

Press pastry over bottom and up side of a 10- to 11-in. tart pan with removable rim. Distribute apricots evenly over pastry. Pour nut mixture over fruit, arranging evenly.

Step 5
5

Bake tart on bottom rack of oven until golden brown, 50 to 55 minutes. Cool in pan on a rack, then remove pan rim. Serve dolloped with whipped cream if you like.

Step 6
6

Make ahead: Cover and chill up to 1 day.

Step 7
7

Note: Nutritional analysis is per serving.

Apricot Nut Tart