Apricot Raspberry Almond Tart Recipe

I just made an Apricot Frangipane Tart that looks innocent but slices into jammy apricot and silky almond cream layers tucked in a ridiculously flaky sweet pie crust and I’m not sharing the secret.

I’m obsessed with this Apricot Frangipane Tart because it’s loud, nutty and ridiculous in the best way. I love how the almond cream feels like a buttery, slightly toasted hug for each fruit slice.

But the raspberries cut through that richness with bright, tart punches that make me eat more than I should. This Raspberry Almond Tart Recipe is the kind of dessert I’d bring to anything messy and real.

I can taste almond flour and a smear of apricot jam in every forkful. Tiny toasted almonds on top?

Yes please. Dangerous, addictive, worth every crumb.

I will steal the last.

Ingredients

• All-purpose flour: gives the crust structure and pleasant chew.
• Powdered sugar: quiet sweetness and silky mouthfeel.
• Fine salt: wakes up flavors, just a pinch of magic.
• Cold unsalted butter: flakiness and buttery pockets in the crust.
• Egg yolk: makes dough rich and helps it bind.
• Vanilla extract: warm, familiar aroma you’ll notice first.
• Ice water: basically holds the dough together without melting butter.
• Softened unsalted butter: creamy base for the almond filling.
• Granulated sugar: feeds caramelization and balances tart fruit.
• Eggs: add lift, silkiness, and set the frangipane.
• Almond flour: nutty body and moist, tender crumb.
• All-purpose flour (frangipane): adds stability so it’s not too gooey.
• Almond extract: extra almond punch, in small doses.
• Rum or brandy: plus boozy depth, totally optional but fun.
• Apricots: juicy, slightly tart slices that brown beautifully.
• Raspberries: fresh pop and bright color throughout.
• Apricot jam: glossy finish and concentrated fruit sweetness.
• Water or lemon juice: thins jam for easy glazing.
• Sliced almonds: crunchy, toasty finish and pretty bite.
• Powdered sugar (for dusting): pretty snow and gentle sweetness.

Ingredient Quantities

• 1 1/4 cups (160 g) all purpose flour
• 1/3 cup (35 g) powdered sugar
• 1/8 teaspoon fine salt
• 8 tablespoons (113 g) unsalted butter, cold and cubed
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 to 2 teaspoons ice water, if needed
• 1/2 cup (113 g) unsalted butter, softened, for frangipane
• 2/3 cup (135 g) granulated sugar
• 2 large eggs
• 1 1/4 cups (125 g) almond flour
• 2 tablespoons (16 g) all purpose flour
• 1/2 teaspoon almond extract
• 1 tablespoon rum or brandy, optional
• 4 to 5 ripe apricots, halved and pitted (about 10 to 12 halves)
• 1 heaping cup fresh raspberries (about 120 g)
• 1/3 cup (110 g) apricot jam
• 1 to 2 teaspoons water or lemon juice to thin jam
• 2 tablespoons sliced almonds, lightly toasted, for sprinkling
• powdered sugar for dusting, optional

How to Make this

1. Make the crust: whisk 1 1/4 cups (160 g) all purpose flour, 1/3 cup (35 g) powdered sugar and 1/8 teaspoon fine salt in a bowl. Cut in 8 tablespoons (113 g) cold cubed unsalted butter with a pastry cutter or fingers until mixture looks like coarse crumbs with some pea size bits left.

2. Add 1 large egg yolk and 1 teaspoon vanilla extract, stir until it starts to come together; if needed add 1 to 2 teaspoons ice water, a little at a time, until dough holds when pressed. Dont overwork it.

3. Form dough into a disk, wrap and chill at least 30 minutes. Meanwhile preheat oven to 375 F (190 C).

4. Roll chilled dough on lightly floured surface to about 12 inch circle and fit into a 9 inch tart pan with removable bottom, pressing into corners and trimming excess. Chill the lined tart shell 10 minutes in the fridge while you make the filling.

5. Make frangipane: beat 1/2 cup (113 g) softened unsalted butter and 2/3 cup (135 g) granulated sugar until pale. Add 2 large eggs one at a time, mixing well. Stir in 1 1/4 cups (125 g) almond flour, 2 tablespoons (16 g) all purpose flour, 1/2 teaspoon almond extract and 1 tablespoon rum or brandy if using. Scrape down bowl, it’s okay if it’s slightly uneven.

6. Spread about half of the frangipane evenly into the chilled tart shell, smoothing to the edges. Arrange 4 to 5 ripe apricot halves (about 10 to 12 halves) cut side down over the frangipane in a single layer, leaving small gaps for raspberries.

7. Spoon the remaining frangipane over the apricots and smooth gently. Tuck fresh raspberries (about 1 heaping cup, 120 g) into the top, pressing them slightly into the filling but dont smash them.

8. Bake at 375 F (190 C) for 35 to 45 minutes until frangipane is puffed and golden and a skewer in the center comes out mostly clean. If edges of crust brown too fast, tent with foil for the last 10 minutes.

9. Warm 1/3 cup (110 g) apricot jam with 1 to 2 teaspoons water or lemon juice until smooth and brush over warm tart to glaze. Sprinkle 2 tablespoons sliced almonds, lightly toasted, over the top.

10. Cool tart in pan on a rack until set, dust with powdered sugar if you want, then remove from pan to slice. Serve slightly warm or at room temp, leftovers keep covered in fridge for 2 days.

Equipment Needed

1. Large mixing bowl (for crust and frangipane, you can use two if ya want)
2. Whisk and rubber spatula (whisk for dry ingredients, spatula to scrape and smooth)
3. Pastry cutter or clean fingertips (to cut cold butter into the flour)
4. Measuring cups and spoons plus a kitchen scale if you have one
5. Rolling pin and a lightly floured surface
6. 9 inch tart pan with removable bottom
7. Electric hand mixer or stand mixer (makes the frangipane easier)
8. Pastry brush and small saucepan (to warm and thin the apricot jam)
9. Baking rack and a sheet pan (to catch any drips and cool the tart)

FAQ

Apricot Raspberry Almond Tart Recipe Substitutions and Variations

• Almond flour: Substitute with 1 1/4 cups finely ground blanched almonds, or use 1 cup all purpose flour + 1/4 cup finely ground almonds for texture; for nut-free option use 1 1/4 cups oat flour (bakes a bit denser).
• Unsalted butter (for crust or frangipane): Swap with equal amount salted butter (omit added salt in crust), or use virgin coconut oil solidified and chilled for crust (gives a slight coconut note), or use European style butter for richer flavor.
• Apricot jam (glaze): Replace with peach or apricot preserves, warm and thin as directed; honey thinned with a bit of water or lemon juice works in a pinch but will be sweeter and clearer.
• Fresh raspberries: Use frozen raspberries (no need to thaw, just increase bake time a few minutes and drain excess juice if very wet), or swap for fresh blackberries or pitted cherries for a different tart-sweet balance.

Pro Tips

1) Chill and handle the crust like it’s fragile. Keep the butter really cold and stop mixing as soon as the dough holds when pressed. If you warm it with your hands it’ll get tough, so do quick folds, wrap it and chill at least 30 minutes. If it cracks when rolling, press pieces back together with a little cold water, don’t overwork it.

2) Toast the almond flour lightly before you measure it if you want a nuttier deeper flavor. Let it cool completely before adding to the frangipane though, otherwise the butter and eggs can get soft and the texture will be off.

3) Don’t overcrowd the fruit, and place apricot halves cut side down so they make a good seal with the filling. Put raspberries in near the end so they keep shape, but press them gently into the frangipane so they wont float up and make holes.

4) Watch the oven in the last 10 minutes, every oven’s different. If the crust gets too brown cover the rim with foil, and test doneness with a skewer in the center, a little moist crumbs are better than underbaked goo. Glaze while warm for the shiniest finish, but don’t overheat the jam or it’ll get runny.