Chocolate-Macadamia-Apricot Tart


1/2 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 large egg
1 cup all-purpose flour


In the bowl of an electric mixer, cream together sugar and butter; scrape the bowl and beaters at least once. Add egg and blend thoroughly. Add flour and mix until just incorporated. Transfer dough onto a well-floured work surface, shape into a ball, and flatten into a disk. Wrap dough in plastic wrap and chill 1 hour or overnight.

On a well-floured work surface, roll dough into a 12-inch circle. Fold in half and transfer to a 10-inch tart pan. Press dough into pan, then press off any excess dough and freeze the shell.

For the filling:


12 servings

Preparation Time

40 Minutes

Total Time

70 Minutes

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