Introduction
Imagine a crisp, buttery crust that gives way to a layer of creamy almond frangipane, and then apricot halves that resemble jewels and shimmer in a sweet glaze on top. That is how an Apricot Almond Tart works. This article will teach you:
How to make a perfect tart shell
The keys to a flavourful, silky frangipane
How to arrange and glaze fresh apricots
Advice on how to bake, cool, and serve
These guidelines will enable you to make a tart that is as visually appealing as it is delectable, regardless of your level of experience baking at home.
History & Origins of the Apricot Almond Tart
Fruit-and-nut tarts trace back centuries in European baking traditions. French bakers perfected the art of tarte aux abricots, pairing fresh apricots with a delicate almond filling. Similarly, Italian crostata recipes often featured stone fruits and nuts. This riff on classic fruit tart combines:
- The fine crumb of French pâte sucrée
- The rich almond-butter flavor of frangipane
- The seasonal sweetness of ripe apricots
Key Ingredients Breakdown
Every legendary Apricot Almond Tart rests on quality components:
- Apricots: Fresh, ripe, but firm. You can substitute frozen (thawed and drained) if necessary.
- Almond flour vs. ground almonds: Almond flour yields a finer texture; ground almonds add slight coarseness.
- Butter: Unsalted, cold for dough; softened for frangipane.
- Sugar: Granulated for dough and frangipane; turbinado for finishing if desired.
- Eggs: Yolks for pâte sucrée binding; whole eggs for frangipane structure.
- Flavorings: Vanilla extract or paste, lemon zest—choose one or both.
Note: Optional liqueurs (e.g., amaretto) can enhance almond notes.
Essential Equipment & Tools
Gather these before you begin:
- Tart pan (9–10″ removable bottom)
- Food processor or stand mixer
- Rolling pin and pastry cloth
- Pastry brush, offset spatula, fork
- Baking beans or pie weights
- Wire cooling rack
Preparing the Sweet Tart Dough (Pâte Sucrée)
- Combine dry ingredients: In a bowl or processor, pulse flour, sugar, and salt.
- Cut in butter: Add cold, cubed butter and mix until crumbs form.
- Add egg yolk: Incorporate until dough just holds—avoid overworking.
- Shape & chill: Flatten into a disk, wrap, and refrigerate at least 1 hour.
Pro tip: Chilling prevents shrinkage and maintains a tender, crisp edge.
Making the Almond Frangipane Filling
To achieve a luxuriously smooth frangipane:
- Cream butter & sugar: Beat until pale and fluffy.
- Add eggs: Incorporate one at a time, scraping sides.
- Fold in almonds: Gently mix almond flour and a pinch of salt.
- Flavor: Stir in vanilla and/or a splash of liqueur.
Aim for a spreadable, pipeable consistency. If too loose, chill briefly.
Prepping the Apricots
- Pit & halve: Use an apricot splitter or paring knife.
- Macerate (optional): Toss with a teaspoon of sugar or fruit liqueur; let sit 10–15 minutes.
- Drain: Discard excess juices to prevent a soggy tart.
Assembly: Layering Dough, Frangipane & Fruit
- Roll out dough: On a lightly floured surface, roll to 1/8″ thickness.
- Blind bake: Line crust with parchment, fill with weights, bake at 350°F (175°C) for 12–15 minutes until edges set.
- Add frangipane: Spread in an even layer.
- Arrange apricots: Place halves in concentric circles, cut-side up.
- Finish: Sprinkle sliced almonds or coarse sugar for crunch.
For glaze techniques, see BBC Good Food’s guide on How to Glaze Fruit Tarts.
Baking & Monitoring
- Temperature: 350°F (175°C)
- Placement: Center rack
- Time: 30–35 minutes, until frangipane puffs and edges bloom golden
- Checks: Look for a slight wobble in the center—carryover heat will finish setting.
Cooling, Glazing & Finishing Touches
- Cool on rack: Let the tart rest 20 minutes to firm.
- Glaze apricots: Warm apricot jam with a teaspoon of water; brush gently.
- Optional dusting: A Light sprinkle of powdered sugar adds elegance.
Glazing seals in moisture and gives a professional sheen.
Serving Suggestions & Pairings
The Apricot Almond Tart shines with:
- Slight warmth: Frangipane is custardy when warm.
- Room temperature: Flavors meld deeply.
Accompaniments:
- Dollop of softly whipped cream
- Scoop of vanilla ice cream
- Spoonful of crème fraîche
Beverages:
- Fruity Moscato or late-harvest Riesling
- Sparkling water with mint and lemon
Storage, Freezing & Make-Ahead Tips
- Room temp: 1–2 days in an airtight container
- Refrigerator: Up to 5 days; bring to room temperature before serving
- Freezing: Wrap tightly; freeze whole or individual slices. Thaw overnight in the fridge.
- Make-ahead: Blind bake crust and prepare frangipane up to 24 hours ahead. Assemble and bake on the serving day.
Conclusion
Your Apricot Almond Tart is more than a dessert—it’s a centerpiece. From the crisp pâte sucrée to the silky frangipane and glazed apricots, each layer celebrates summer’s bounty. Now it’s your turn:
- Experiment with seasonal fruits (peaches, plums)
- Try different nut bases (hazelnut, pistachio)
- Share your creation and inspire fellow bakers!
FAQs
- Can I use frozen apricots?
Yes—thaw, drain thoroughly, and pat dry to prevent extra moisture. - How do I make this gluten-free?
Substitute a 1:1 gluten-free flour blend in the crust and ensure it contains xanthan gum. - What’s the best way to prevent a soggy crust?
Blind-bake until edges are set and golden; drain macerated fruit before assembling. - Can I substitute almond extract?
Absolutely—start with ½ teaspoon and adjust to taste alongside vanilla. - How far in advance can I bake this tart?
Bake fully and store at room temperature up to 2 days, refrigerate up to 5 days.
Apricot Almond Tart Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Apricot Almond Tart is a stunning dessert featuring a crisp tart crust, luscious almond frangipane filling, and juicy apricot halves on top. It’s elegant yet simple to prepare—perfect for summer gatherings, afternoon tea, or an impressive after-dinner treat.
Ingredients
For the Tart Crust
- 1¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tablespoons ice water
For the Almond Filling (Frangipane)
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon almond extract
- ¾ cup almond flour
- 2 tablespoons all-purpose flour
- Pinch of salt
For the Topping
- 4–5 fresh apricots, halved and pitted (or use well-drained canned apricot halves)
- 1–2 tablespoons sliced almonds (optional)
- 1 tablespoon apricot jam, warmed (for glaze)
Instructions
1. Make the Tart Crust
- In a bowl, whisk together flour, powdered sugar, and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Add egg yolk and ice water; mix until dough comes together.
- Shape into a disc, wrap in plastic, and chill for 30 minutes.
2. Blind Bake the Crust
- Preheat oven to 375°F (190°C).
- Roll out dough and press into a 9-inch tart pan. Prick with a fork.
- Line with parchment and fill with pie weights or dried beans.
- Bake for 12–15 minutes. Remove weights and bake 5 more minutes until lightly golden. Let cool.
3. Prepare the Almond Filling
- Beat butter and sugar until light and fluffy.
- Add egg and almond extract, beating to combine.
- Mix in almond flour, regular flour, and salt until smooth.
- Spread filling evenly into the cooled crust.
4. Assemble the Tart
- Arrange apricot halves, cut side up, over the almond filling.
- Sprinkle with sliced almonds if using.
5. Bake
- Bake tart for 35–40 minutes, or until the filling is golden and set.
- Cool slightly, then brush apricots with warm apricot jam for shine.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Tart Recipes
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg