Apricot Tart
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If you love fruit desserts like I do, you’ll love this simple, but elegant apricot tart. A crunchy nut crust, with creamy almond frangipane filling is topped with the season’s freshest apricots. Neither the filling nor the crust is overly sweet, so they’re a perfect balance to the sweet-tart apricots. Apricot season is short, and they don’t last long off the vine, so I take advantage of them when I can. (Recipe adapted from Bon Appetit, 2004) This delicious apricot tart looks like something you might find in a pastry case in a French bakery!
Ingredients for apricot tart
Crust ingredients
- all-purpose flour
- whole raw almonds
- fine sea salt
- unsalted butter
- powdered sugar
- large egg
Tart filling ingredients
Although this tart recipe has almonds in both the filling and crust, it does not use any almond extract. It can be made in 9″ square pan or a 10″ round tart pan with a removable bottom.
- Almond paste (although you only need 2 ounces, you can use any leftover for Grilled Peaches with Mascarpone and Almonds.)
- Sugar
- Unsalted butter
- large egg
- Cake flour
- 8 or 9 medium ripe apricots
- Apricot preserves or apricot jam for glaze.
How to make this apricot tart
Make the tart dough a day before and chill until ready to bake the tart. Use a 10″ round Tart Pan with removable bottom.
Tart crust
- In the bowl of a food processor pulse flour, whole toasted almonds and salt until almonds are finely ground.
- In large mixing bowl of a food processor, beat butter and powederd sugar until blended.
- Beat in egg. Add flour mixture and beat until blended.
- Gather dough into a ball and wrap in plastic wrap. Chill 1 hour.
- Using a rolling pin, roll out dough on a lightly floured surface into a circle larger than tart pan.
- Press crust over bottom and sides of tart pan. Trim any excess dough.
- Pierce the bottom of the crust with a fork. Cover with plastic wrap and chill at least 2 hours or overnight.
Apricot tart filling and assembling
- Wash, pit, and slice the apricots into quarters. Preheat oven to 350 degrees F.
- Using an electric mixer, beat almond paste and 4 Tablespoons granulated sugar in a medium bowl until it becomes a fine meal.
- Add butter and beat until almost smooth. Add egg and continue beating just until smooth. Fold in flour and mix until blended.
- Spread almond cream over prepared tart pan.
- Arrange apricot wedges with cut side down over the filling.
- Sprinkle apricots with 2 Tablespoons granulated sugar.
- Bake tart 30 minutes on a baking tray or baking sheet for easy removal. Reduce heat to 325 degrees F. and continue baking until crust is golden and filling is puffed and golden brown.
- Cool tart on wire rack for 10-15 minutes. Meanwhile prepare the apricot glaze.
- Brush glaze over the warm tart.
- Serve warm or room temperature with a scoop of Vanilla Ice Cream.
- Store leftovers in an airtight container in the refrigerator.
Apricot glaze
Mix 1/4 cup of apricot jam with 2-3 Tablespoons water in a small saucepan over low heat with a whisk until blended and smooth. Break up any bits of fruit. The apricot glaze will give your baked goods a shiny, professional appearance.
Looking for more fruit desserts?
Fruit Tart with lemon filling
Pear Tart with Frangipane
Gluten free Fig Tart with Walnuts
Mini Tartlets with fruit jam
Apricot Tart
Ingredients
Tart Crust
- 7.5 ounces all-purpose flour 1 1/2 cups
- 1.8 ounces whole almonds toasted
- 1/4 teaspoon fine sea salt
- 4 ounces unsalted butter room temperature (1/2 cup)
- 1.4 ounces powdered sugar 1/3 cup
- 1 large egg room temperature
Almond Filling
- 2 ounces almond paste crumbled, (about 3 packed Tablespoons)
- 6 Tablespoons granulated sugar divided
- 1 1/2 ounces unsalted butter room temperature (3 1/2 Tablespoons)
- 1 large egg
- 3 Tablespoons cake flour
- 20 ounces fresh apricots about 8 medium apricots
Instructions
Tart Crust
- In the bowl of a food processor pulse flour, whole toasted almonds and salt until almonds are finely ground.
- In large mixing bowl of a food processor, beat butter and powedered sugar until blended.
- Beat in egg. Add flour mixture and beat until blended.
- Gather dough into a ball and wrap in plastic wrap. Chill 1 hour.
- Using a rolling pin, roll out dough on a lightly floured surface into a circle larger than tart pan.
- Press crust over bottom and sides of tart pan. Trim any excess dough.
- Pierce the bottom of the crust with a fork. Cover with plastic wrap and chill at least 2 hours or overnight.
Filling
- Wash, pit, and slice the apricots into quarters. Preheat oven to 350 degrees F.
- Using an electric mixer, beat almond paste and 4 Tablespoons granulated sugar in a medium bowl until it becomes a fine meal.
- Add butter and beat until almost smooth. Add egg and continue beating just until smooth. Fold in flour and mix until blended.
- Spread almond cream over prepared tart pan. Arrange apricot wedges with cut side down over the filling.
- Sprinkle apricots with 2 Tablespoons granulated sugar.
- Bake tart at 350 degrees F. for 30 minutes. Reduce heat to 325 degrees F. and continue baking until crust is golden and filling is puffed and golden brown.
- Cool tart on wire rack for 10-15 minutes. Meanwhile prepare the apricot glaze
Apricot Glaze
- Mix 1/4 cup of apricot jam with 2-3 Tablespoons water in a small saucepan over low heat with a whisk until blended and smooth. Break up any bits of fruit. Puree if necessary. Brush glaze on warm tart.
Purse. I just made this last week for a friend’s divorce party and loved it. I told her about your recipe and said it was soo easy to make. I loved the chicken marinade one also. Thank you for such delicious recipes
Great recipes
thanks!
Nice apricot tat
Excellent apricot tat