Apricots and almonds dazzle in this holiday tart.
I’m all about seasonal produce but I’m also for cutting yourself some slack, especially during the rush-rush of the holiday season. Dried apricots magically plumped and revived with an overnight soak take the place of fresh, so you can make it any time of the year.
The secret ingredient in both the sweet cookie crust and almond-scented frangipane (almond cream filling) is aquafaba. The Latin translation is bean water. We’re talking the brine from a can of chickpeas. Aquafaba is brilliant vegan egg replacer and a great use of a byproduct we usually throw out.
The finished tart impresses guests but is easier to make than it looks — my gift to you. While the apricots do their overnight soak, make and chill the frangipane and pie dough. The next day, it takes maybe 15 minutes to put the whole thing together. You don’t even have to roll out the pie dough, just press it into the tart pan.