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Time for thinning
The blossoms have fallen and we went through the red bud stage.Now we need to …
OOOPS.....I take that back.
There are 10 cases left of the immensely popular slippits. I …
Sadness alert: The SlipPits are depleted.
Sorry to report that we' re completely out of slippits.The last of them went …
Since 1946, the Gonzales family has grown the rare and fabulous California Blenheim apricots. Grown on our Hollister ranch, we continue to be the farmer, pruner, dryer, packer, and seller of the vanishing Blenheim apricot. We produce the best tasting apricots in the world all "Home Grown in the Flavor Zone"!
In addition to our incredible dried apricots, be sure to discover our variety of nuts (walnuts, pistachios, almonds) and other dried fruits (peaches, pears, prunes, and more). For those who believe less is more, we have dark and delicious unsulfured dried apricots. And don't forget our sweet and tart selection of apricot jams and syrups as well as our decadent chocolate covered fruits and nuts. Simply delicious! Everything here on the ranch is organically grown.
Apricot Almond Tart
- 1 prepared refrigerated pie crust
- 3/4 cup butter or margarine, softened
- 3/4 cup sugar
- 2 eggs
- 1 1/2 cup ground almonds
- 1 1/2 Tbsp. All-Purpose flour
- 3/4 tsp. vanilla extract
- 1/4 cup light rum or apricot nectar
- 8 to 10 fresh apricots, pitted and halved
Preheat oven to 350 degrees. Line an 11-inch tart pan with pastry; refrigerate. In a medium bowl, cream butter and sugar together. Stir in eggs, almonds, flour and vanilla. Gradually pour rum or apricot nectar into the mixture, stirring constantly; pour into pastry-lined pan. Arrange fresh apricots cut-side down in tight circles over filling. Bake at 350 degrees for 30 minutes. Remove tart from oven; cover with foil and continue to bake for 30 minutes longer. Tart is done when a toothpick inserted in the center comes out clean. Remove from oven; cool on a wire rack.
Makes 10 servings.