I absolutely adore this recipe because it transforms into a nostalgic bake that perfectly blends crispy, buttery pastry with the sweet, almondy goodness of frangipane and fresh apricots—a real treat for any weekend brunch. Plus, the glossy finish from the apricot jam glaze not only makes it Instagram-worthy, but it also adds a delightful burst of flavor that keeps everyone coming back for seconds.
The Apricot Frangipane Tart that I make is an absolute delight. You wouldn’t believe the range of flavors and sensations this tart delivers.
Texture is one of the big things for me. The puff pastry provides a light and crispy base.
The almond frangipane filling is rich but with the kind of depth that one almost never finds in a commercially made tart. Almond flour and softened butter give the filling just the right combination of richness and nutty flavor.
On top, fresh, juicy apricots contrast perfectly with the filling. Finally, under the apricots, a bit of apricot jam complements the fruit and brings out its sweetness.
The jam also helps keep the apricots looking fresh and makes the tart overall beautiful to behold.
Ingredients
Almond Flour:
A.
Adds a nutty flavor.
B.
Is rich in protein and healthy fats.
Unsalted Butter:
Delivers opulence and dampness, necessary for the frangipane’s grain.
Granulated Sugar:
Makes the tart sweeter, aids in the crust caramelization.
Fresh Apricots:
Provide a flavor that is sweet and tart; abundant in vitamins A and C.
Puff Pastry:
Provides a flaky, buttery base to the tart and contributes carbohydrate content.
Eggs:
Fasten together the filling, provide form, and supply protein.
Almond Extract:
Bolsters the nutty scent and pairs well with the almond flour.
Ingredient Quantities
- 1 sheet of puff pastry, thawed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 2 large eggs
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8-10 fresh apricots, halved and pitted
- 2 tablespoons apricot jam
- 1 tablespoon sliced almonds (optional)
Instructions
1. Set your oven to 400°F (200°C) to warm up. Put parchment paper on a baking sheet.
2. Unroll the puff pastry on a lightly floured surface to smooth out any wrinkles, then lay it on the baking sheet that you have prepared. Poke the pastry all over with a fork, keeping a 1-inch border around the edge unpoked.
3. In a mixing bowl, combine the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy.
4. Add the almond extract and the vanilla extract, and mix until incorporated. Beat in the eggs, one at a time, mixing well after each addition.
5. Combine the almond flour and salt with the mixture until smooth and well combined, forming the frangipane filling.
6. Evenly spread the frangipane filling over the pricked surface of the puff pastry, taking care to keep it away from the border.
7. Position the apricot halves with their cut sides facing up atop the frangipane filling, and press them in gently.
8. Put the tart in the oven preheated to 350°F and bake for 25-30 minutes or until the pastry is golden brown and the frangipane is set.
9. As the tart bakes, take a small saucepan and warm the apricot jam until it is smooth and loose.
10. After baking, take the tart from the oven and coat the apricots with the heated apricot jam for a shiny, light-reflecting surface. Almonds, if used, should be arranged on the tart at this time. Let the dessert sit at room temperature for 30 minutes. Then, cut into 8 pieces and serve.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Fork
6. Mixing bowl
7. Hand mixer or stand mixer
8. Measuring cups
9. Measuring spoons
10. Small saucepan
11. Spatula or spoon
12. Knife (for cutting the tart)
13. Cutting board
14. Pastry brush (for applying jam)
FAQ
- Can I use a different fruit instead of apricots?With the frangipane filling, other stone fruits—like peaches and plums—make great substitutes for apricots.
- Is it necessary to use both almond and vanilla extract?Both extracts boost the flavor of the frangipane. You can use just one, though, if that’s all you have, but the taste will be marginally different.
- Can I make the tart ahead of time?Certainly! It is possible to make the frangipane filling a day ahead and keep it in the refrigerator until you are ready to use it. You can put the tart together and bake it the same day you plan to serve it. This will give you the best results in terms of freshness and flavor.
- How should I store the leftover tart?Keep leftover tart in the refrigerator in an airtight container for up to 3 days. Reheat gently before serving.
- What can I use as a substitute for almond flour?You can achieve a comparable texture to almond flour by processing blanched almonds in a food processor.
- Do I need to peel the apricots?Peeling is not required. The skins of the apricots soften while the tart bakes and bring both color and texture to the finished dish.
Substitutions and Variations
1 sheet of puff pastry, thawed: Use homemade shortcrust pastry or layers of phyllo pastry for a different texture.
1/2 cup unsalted butter, softened: Replace with margarine or coconut oil for a dairy-free option.
One cup of almond flour: For a unique flavor twist, you can substitute hazelnut flour or pistachio flour.
2 large eggs: If you want to make this recipe without using eggs, you can substitute with flaxseed meal mixed with water: for each egg, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water, and allow the mixture to sit for a few minutes to thicken.
8-10 apricots, pitted and halved: Substitute with canned, drained apricots in natural juice, or switch to peaches for a different flavor.
Pro Tips
1. Chill the Pastry: Before spreading the frangipane, briefly chill the puff pastry again after pricking and shaping it on the baking sheet. This helps maintain its structure and gives it a better rise.
2. Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before mixing. This will help the ingredients incorporate better, resulting in a smoother and creamier frangipane.
3. Quality Apricots: Use ripe but firm apricots. If fresh apricots are unavailable, you can substitute them with canned apricots, but make sure to pat them dry to prevent excess moisture.
4. Jam Glaze: For a smoother glaze, you can strain the apricot jam after warming it to remove any fruit chunks. This will provide a more even and glossy finish on the tart.
5. Extra Flavor: For added depth of flavor, sprinkle a little extra almond flour on top of the frangipane before placing the apricots. This will toast during baking and enhance the almond flavor.
Apricot Frangipane Tart Recipe
My favorite Apricot Frangipane Tart Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Fork
6. Mixing bowl
7. Hand mixer or stand mixer
8. Measuring cups
9. Measuring spoons
10. Small saucepan
11. Spatula or spoon
12. Knife (for cutting the tart)
13. Cutting board
14. Pastry brush (for applying jam)
Ingredients:
- 1 sheet of puff pastry, thawed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 2 large eggs
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8-10 fresh apricots, halved and pitted
- 2 tablespoons apricot jam
- 1 tablespoon sliced almonds (optional)
Instructions:
1. Set your oven to 400°F (200°C) to warm up. Put parchment paper on a baking sheet.
2. Unroll the puff pastry on a lightly floured surface to smooth out any wrinkles, then lay it on the baking sheet that you have prepared. Poke the pastry all over with a fork, keeping a 1-inch border around the edge unpoked.
3. In a mixing bowl, combine the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy.
4. Add the almond extract and the vanilla extract, and mix until incorporated. Beat in the eggs, one at a time, mixing well after each addition.
5. Combine the almond flour and salt with the mixture until smooth and well combined, forming the frangipane filling.
6. Evenly spread the frangipane filling over the pricked surface of the puff pastry, taking care to keep it away from the border.
7. Position the apricot halves with their cut sides facing up atop the frangipane filling, and press them in gently.
8. Put the tart in the oven preheated to 350°F and bake for 25-30 minutes or until the pastry is golden brown and the frangipane is set.
9. As the tart bakes, take a small saucepan and warm the apricot jam until it is smooth and loose.
10. After baking, take the tart from the oven and coat the apricots with the heated apricot jam for a shiny, light-reflecting surface. Almonds, if used, should be arranged on the tart at this time. Let the dessert sit at room temperature for 30 minutes. Then, cut into 8 pieces and serve.
