Recipe courtesy of Mario Batali
Print
Total:
2 hr 5 min
Active:
15 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 4 ounces (1 stick) unsalted butter, plus more for pan
  • 1 3/4 cups all-purpose flour
  • 1/2 cup ground toasted almonds, plus 2 cups
  • 1/2 cup sugar
  • 1 egg, plus 3 egg whites, plus 1 egg beaten
  • Salt
  • 1/2 cup apricot jam
  • 1/2 cup semisweet chocolate, finely chopped

Directions

Butter the bottom and sides of a 9-inch tart pan with a removable bottom and set aside.

Toss together the flour, 1/2 cup almonds, and sugar. Cut the butter into the dry mixture until it is the consistency of fine bread crumbs. Add 1 egg and a pinch of salt and mix well, kneading slightly. Form the pastry into a ball, wrap in plastic wrap, and refrigerate 30 minutes.

Roll out the dough to 1/8-inch thickness. Line the tart pan with the dough, letting it hang over by 1-inch. Trim the edges, reserving the scraps and rolling them into a ball. Place the pan in the refrigerator for 30 minutes.

Roll the reserved dough ball out to 1/8-inch thickness and, using a pastry cutter with a crimp edge, cut it into several strips that are 9-inches long and 1/4-inch wide. Set these strips aside in a cool place.

Preheat the oven to 375 degrees F.

Line the tart pan with waxed paper and load the inside with beans. Bake in the oven until the dough has firmed but is still pale about 20 minutes. Remove from the oven and set aside.

Beat the egg whites until they are thick and glossy. Spread the apricot jam in an even layer inside the tart crust. Fold the remaining almonds and the chocolate into the whipped egg whites and spread this mixture over the apricot jam. Arrange the dough strips over the top of the tart in a criss-cross fashion, pushing the ends into the apricot mixture. Brush the top with the beaten egg and bake 30 minutes. Serve warm or room temperature.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Almond and Grain Tart (Pastiera di Mandorle)

Recipe courtesy of Mario Batali

Almond-Crusted Fig Tart: Crostata di Fichi Mandorlati

Recipe courtesy of Mario Batali

Pear and Almond Crostata

Recipe courtesy of Brian Boitano

Lemon Tart: Crostata di Limone

Recipe courtesy of Mario Batali

Crostata di Ciliegie: Cherry Tart

Recipe courtesy of Mario Batali

Raspberry Almond Tart

Recipe courtesy of Giada De Laurentiis

Plum Tart with Almond Pastry Crust

Recipe courtesy of Ellie Krieger

Four Seasons Tart from Lake Como: Crostata di Quattro Stagioni

Recipe courtesy of Carol Field

Raspberry, Rose, Almond and Buckwheat Tart, Whipped Creme Fraiche

Recipe courtesy of Michelle McKenzie

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c