' Willamette Valley Vineyards - Apricot Almond Tart with Five-Spice Whipped Cream

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Apricot Almond Tart with Five-Spice Whipped Cream

Apricot Almond Tart with Five-Spice Whipped Cream
Recipe by Chef Eric Nelson
At a Glance
Prep Time: 20 hours
Cook Time: 45 minutes

5-6 apricots, peeled & halved

1 egg

1/3 cup flour

1/2 cup almonds, chopped

3/4 cup sugar

2 tsp vanilla

6 tbsp butter, melted

1/4 tsp salt

1 each pie crust

1 tsp 5-spice mix (included)

1/4 cup powder sugar

1 cup heavy whipping cream


This enjoyable dessert is a sweet and beautiful treat with flavors that everyone will enjoy. The 2013 Sweet Gewurtztraminer compliments this dessert magnificently becuase of it's succulent and delicously spicy aroma and flavor. The nose offers aromas of pineapple, butter cream frosting, and baking spices. A lifting, bright palate of lychee and tropical fruits are followed by a sweet to sour sensation.


Place pie crust into 9" tart pan and set aside. Whisk egg, sugar, butter, flour, 1 tsp vanilla, salt, and almonds until well blended. Over bottom of pie crust, arrange apricots in a single layer cut side down. Pour the egg mixture over the peaches. Bake at 400 degrees for 10 minutes then reduce to 300 degrees for an additional 45 minutes or until golden brown. Beat heavy cream, powder sugar, five-spice mix and 1 tsp of vanilla in a medium bowl until peaks form. Spoon large dollops around edge of tart and serve. 

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