Almond-Apricot Tart

What can I substitute instead of alcohol?

The whiskey overpowered the flavor of the apricots.

If I made this tart again I would finely chop apricots in the food processor and then cook with the liquor. I did loosely chop apricots but they were tough and too large. The flavor is good. I also used Amaretto instead of whiskey.

I felt like the final product was too boozy-tasting - I probably would have swapped out some of the whiskey for amaretto or soaked in a syrup/alcohol mixture, and left the whiskey out of the filling. I recommend cutting up the dried apricots as the whole fruit was too large to cut through in each slice. Tart browned on top too quickly and the filling didn't set completely. It was enjoyed by some but not others, I think some adjustments are needed.

For me it was too much batter! It overflowed to bottom of oven. Will use a spring form pan next time.

Some bakers said that there was too much crust. Some said too little custard, some said too much. I used an 11” tart pan, and a standard pie crust. 9 oz of dried apricots, once soaked packed the bottom of the crust, with just a few left over. The custard covered the apricots, and puffed to the top of the crust, but thinned quite a bit once cooled. The tart cooked faster than indicated in the recipe. It came out well.

Do not bake the crust at 450 for approximately 20 minutes, as instructed. My crust was burnt to a crisp a few minutes before I was supposed to take it out. Should have stopped baking it after the first ten minutes.

Some reviewers recommend slicing the apricots thinly. I'd go further and say chop them into relatively small pieces. Even after soaking, they are still not the easiest to cut. And based on other reviews, I did a mix of half ameretto and half bourbon for the soaking liquid, which was an excellent way to go.

I was looking for a custard to make a tart for a few apricots I bought today. This custard is ungodly good ! Although I followed nothing to the letter (I halved it, replaced the mascarpone with cream cheese & sour cream, ground & blended everything in a processor...), I kept to its spirit, adding bourbon even though my apricots needed no help to awake.

Lovely recipe. Thank you Florence. As you said, "This rather simple tart recipe is open to interpretation." I did just that.

Took a LOT longer than 20 minutes to brown the filling, and the end result was a little on the dry side. If I do it again I'll take it out of the oven when the filling is safely cooked, and leave browning to a minute under the broiler or a blowtorch.

Yes there's more pastry and filling than you may need. Have a small pan available to cook them up; add some kind of fruit you have sitting around. Doesn't have to be pretty to be good.

It you're using apricots slice them thinly before laying them in the crust. Whole apricots are too big and dense. Haven't tried other fruit yet but I think sliced pears or peaches would be better. The filling is really good using Amaretto instead of whiskey.

Needs editing.
Should list 4 T water in ingredients.
Too much crust - it should specify rolling to 1/4" thick, fit into pan and discard the rest. Saying "prick the bottom" without first saying to put the crust in the pan is confusing. It should state the order of putting the crust in the pan, etc. I sprayed pan with PAM, fortunately.
End result - too much crust, not enough filling, but great flavors. Frustrating to cook due to incomplete recipe.

Can this tart be unmolded from the pan or will it break? I had to use a springform pan because all my tart pans have fluted sides.

In the recipe for the apricot almond tart, nowhere in the newspaper copy did it include "1 egg yolk" so one is left wondering if that is a yolk from one of the 2 eggs or what?