Fresh Apricot Almond Tart Recipe

I just made an Apricot Tart so impossibly flaky with almond bite that I’m filing every other tart under not good enough.

I am obsessed with this Fresh Apricot Almond Tart because it tastes like summer smashed into buttery crust. I love the way almond meal gives a nutty hit and the apricot tart halves are sun-bright and tender.

But it’s not dainty. This is sticky, slightly caramelized fruit with a soft almond middle that makes me go back for more.

I adore the contrast of toasted sliced almonds on top and the glossy apricot sheen. And every time I pull a slice I want to eat it with zero ceremony.

A simple Apricot Dessert I can’t stop thinking about right now.

Ingredients

• All purpose flour: the backbone, gives structure and that tender crumb you’ll love.
• Granulated sugar: basic sweetness and tiny crunch when browned.

  Keeps it familiar.

• Fine salt: wakes everything up.

  You’ll taste the fruit more.

• Cold unsalted butter: makes the crust flaky.

  Chill it, don’t melt it.

• Egg yolk: adds richness and helps the dough bind together smoothly.
• Ice cold water: just enough to bring dough together.

  Keeps it crisp.

• Softened butter for frangipane: makes the filling creamy and spreadable.

  Super luxe.

• Sugar for frangipane: sweetens and helps the filling set up nicely.
• Room temperature eggs: give lift and a lighter, custardy almond filling.
• Almond meal: nutty texture and intense almond flavor, no surprise there.
• Flour in frangipane: stabilizes the almond filling so it isn’t runny.
• Pure almond extract: concentrated almond punch.

  Use sparingly, it’s potent.

• Vanilla extract: soft, warm backdrop that blends everything together.
• Ripe apricots: juicy, slightly tart, they’re the star fruit here.
• Apricot jam: warmed glaze gives shine and amps fruit flavor.

  Looks pretty.

• Sliced almonds toasted: adds crunch and a toasty note on top.
• Powdered sugar: optional dusting for sweetness and a pretty finish.

Ingredient Quantities

• 1 1/4 cups (150 g) all purpose flour
• 1/4 cup (50 g) granulated sugar
• 1/4 teaspoon fine salt
• 8 tablespoons (113 g) cold unsalted butter, cubed
• 1 large egg yolk
• 1 to 2 tablespoons ice cold water
• 1/2 cup (115 g) unsalted butter, softened for frangipane
• 1/2 cup (100 g) granulated sugar for frangipane
• 2 large eggs, room temperature
• 1 cup (100 g) almond meal (ground almonds)
• 2 tablespoons all purpose flour for frangipane
• 1 teaspoon pure almond extract
• 1 teaspoon vanilla extract
• 8 to 10 ripe apricots, halved and pitted (about 1 1/4 to 1 1/2 lb / 550 to 700 g)
• 2 tablespoons apricot jam, warmed, for glazing
• 2 to 3 tablespoons sliced almonds, lightly toasted for topping
• powdered sugar for dusting, optional

How to Make this

1. Make the crust: in a bowl whisk 1 1/4 cups (150 g) flour, 1/4 cup (50 g) sugar and 1/4 tsp salt; cut in 8 tablespoons (113 g) cold cubed butter with a pastry cutter or fingers until mixture looks like coarse crumbs with pea sized bits. Stir in 1 large egg yolk and 1 to 2 tablespoons ice cold water until dough just holds together. Don’t overwork it.

2. Chill and roll: form dough into a disk, wrap and chill at least 30 minutes. On a lightly floured surface roll to about 12 inch circle and fit into a 9 inch tart pan with removable bottom, trim excess and crimp edges. Chill 15 minutes in the pan so it keeps shape.

3. Blind bake crust: preheat oven to 375 F (190 C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and paper and bake another 5 minutes until edges are pale golden. Let cool slightly.

4. Make frangipane: beat 1/2 cup (115 g) softened unsalted butter with 1/2 cup (100 g) sugar until light. Add 2 room temperature eggs one at a time, mixing well. Fold in 1 cup (100 g) almond meal, 2 tablespoons flour, 1 tsp almond extract and 1 tsp vanilla extract until smooth. Scrape down sides as needed.

5. Fill the crust: spread the frangipane evenly into the warm baked crust, smoothing the top with an offset spatula.

6. Prepare apricots: halve and pit 8 to 10 ripe apricots (about 1 1/4 to 1 1/2 lb / 550 to 700 g). Arrange them cut side up on the frangipane, slightly pressing them in so they sit snugly but the filling still shows between halves.

7. Bake tart: lower oven to 350 F (175 C) and bake 30 to 40 minutes until frangipane is puffed and set and the apricots are tender. If edges brown too fast, tent with foil. A toothpick in the center should come out mostly clean.

8. Toast almonds and warm jam: while tart bakes, toast 2 to 3 tablespoons sliced almonds in a dry skillet over medium heat until fragrant and golden, watch closely. Warm 2 tablespoons apricot jam in a small saucepan or microwave until stirrable.

9. Glaze and finish: as soon as tart is out of oven brush apricot halves with the warmed jam to give shine and extra flavor, scatter the toasted sliced almonds over the top. Let tart cool in pan at least 30 minutes so frangipane firms up.

10. Serve: remove rim, dust lightly with powdered sugar if you want, slice and serve warm or room temperature. Leftovers keep covered in fridge for 2 to 3 days, bring to room temp before serving for best flavor.

Equipment Needed

1. 9 inch tart pan with removable bottom (makes unmolding way easier)
2. Mixing bowls (one for crust, one for frangipane)
3. Pastry cutter or your fingers (for cutting butter into flour)
4. Rolling pin and a lightly floured surface
5. Parchment paper and pie weights or dried beans
6. Electric mixer or hand mixer (for creaming butter and eggs)
7. Offset spatula or spoon (to spread the frangipane smoothly)
8. Small saucepan or microwave-safe bowl and a pastry brush (to warm jam and glaze)

FAQ

Fresh Apricot Almond Tart Recipe Substitutions and Variations

• All purpose flour: swap with equal parts whole wheat pastry flour for nuttier taste and a bit more fibre, or use 1 to 1 gluten free flour blend if you need gluten free. Note whole wheat pastry can make crust slightly denser so don’t overwork it.
• Unsalted butter (for crust or frangipane): you can use cold coconut oil (same weight) in the crust for a flakier result and a hint of coconut, or use salted butter but reduce added salt elsewhere by a pinch.
• Almond meal: replace with finely ground hazelnuts or cashews (same volume) for different flavor, or use extra all purpose flour plus 2 teaspoons almond extract if you have nut allergies but still want that almondy note.
• Fresh apricots: use peaches or nectarines (same amount, halved) when apricots aren’t ripe, or use thawed frozen apricot halves (drain well) if fresh aren’t available. If frozen, pat dry so frangipane doesn’t get soggy.

Pro Tips

1) Keep everything cold for the crust. Cold butter gives flaky pockets, so cube it small and chill the dough before rolling. If the butter starts to smear, pop the dough in the fridge for 10 minutes and then continue. Don’t overwork it or the crust gets tough.

2) Don’t skip the blind bake or skimp on weights. Use pie weights or dried beans and line with parchment so the center doesn’t bubble up. When you remove the weights, prick any big bubbles and give the edges a few extra minutes so the frangipane won’t make the base soggy.

3) Watch the frangipane consistency. It should be light and spreadable, not watery. If your eggs were cold it can seize a bit, so make sure they’re room temp. Scrape the bowl well so no pockets of butter or almond meal stay unmixed; those show up as greasy or grainy bits after baking.

4) Arrange and glaze for best finish. Press apricot halves in so they’re snug but don’t bury them, that way the top browns nicely. Brush hot tart right out of the oven with warmed apricot jam for shine and extra flavor, and sprinkle toasted almonds at the end so they stay crunchy. Store covered in the fridge and bring to room temperature before serving so the frangipane regains its texture.