Fruit tarts are one of my favorite desserts because there are so many variations and wonderful ways to prepare them.  For me though, it seems they almost always go something like: basic tart dough, creamy filling, and fruit layered on top.  Don’t get me wrong, I love all those variations and I have a long list with many more I’d like to try, but this apricot almond tart was a nice step away from the ordinary.  It’s also very simple.  You still use a basic tart dough, add the fruit, top with an almond cream, and bake.

Personally I would have preferred a slightly sweeter tart dough, but Ben loved this one the way it was.  What I really did love was the almond cream, and the juicy baked apricots, and the combination of the two was delightful.  Warm out of the oven, this was a wonderful treat.  Ben said this was a very French dessert and I couldn’t help but laugh because this is a family recipe of Helene’s and she, in fact, is French!   Another small perk of this tart is the convenience of apricots.  They don’t require peeling and the pits are so easily removed – a definite benefit compared to baking with some other stone fruits.