Recipe Directions

1. Process the macadamia nuts and cashews in the food processor until a meal forms. Add the rest of the ingredients and process until the dough is sticky. Empty into a tart pan and firmly press the dough into place being sure to leave a 1/4 inch lip around the edges. Set in the freezer while you prepare the Vanilla Custard Filling.

2. Blend all the ingredients until completely smooth. Pour into the pie crust and smooth over with a spatula.

3. Pit and slice the apricots length wise and lightly dip them in the lemon juice. This will prevent the apricots from browning. Arrange them over the top of the tart.

Bees Knees Kitchen's Thoughts

By Bees Knees Kitchen

I never noticed apricots while living in the States but after visiting Switzerland I am obsessed with their super sweet flavor. This Swiss Apricot Tart has a Vanilla Custard filling over a light White Pastry Crust and topped with lovely apricots!

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That looks so yummy!

I cant wait to make this when apricots come in season over here (:

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Duuudeee!!! This looks bommbb!!! I am soo making this when I can get the ingredients!!!!! :D

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I agree!! I found Apricots while living in the Netherlands. I enjoy them so very much and can't wait to try this! Thanks for posting! Carrassa

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