Almond Torte with Apricots and Chocolate
Ingredients
- 1-7 oz box Odense Almond Paste, cut in half
- 1 1/4 cups flour, divided
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1-5 oz package chopped apricots or 3/4 cup diced
- 1/2 cup chocolate chips
- 10 tablespoons butter, room temperature, divided
- Optional: Whipped cream or confectioner's sugar for dusting
Apricots and chocolate chips are cradled in a buttery crust and topped with a rich almond filling.
Time
25 minutes or less to assemble
25-30 minutes to bake
Total time: 50-55 minutes
25-30 minutes to bake
Total time: 50-55 minutes
Yield
1 – 10 inch torte
Directions
- Preheat oven to 350°F. Grease and flour a tart or springform pan.
- Grate 1/2 roll of the Almond Paste (using large hole side of box grater) into a mixing bowl.
- Beat 6 tablespoons of the butter with the Almond Paste until smooth. Add 1 cup of the flour and mix well until dough has the texture of small crumbs.
- Pour the crumbs into the tart pan. Press into an even thickness on bottom and up sides of pan, forming a crust. Bake for 10 minutes.
- While crust is baking, grate the remaining half of Almond Paste and beat with the brown sugar until combined (mixture will look crumbly).
- Add eggs one at a time, beating well between each addition, until light and fluffy.
- Melt remaining 4 tablespoons of butter. Add to egg mixture with the extract, and beat until well combined.
- Sift the remaining 1/4 cup flour with the baking powder and salt, and beat into egg mixture until just combined.
- Sprinkle the apricots and chocolate chips on the bottom of the prebaked crust and cover with the creamed Almond Paste mixture.
- Bake for 25-30 minutes or until filling is lightly browned and toothpick inserted near middle comes out clean. Cool completely on a wire rack. Great by itself or serve with whipped cream or confectioner's sugar.