Jump to Recipe Print RecipeAs summer unfolds, I find myself drawn to the vibrant flavors of stone fruits, and nothing captures that essence quite like an Apricot Frangipane Tart. This delightful dessert combines a crunchy Sweet Shortcrust Pastry with a rich, velvety Almond Cream Filling, all crowned with luscious, sun-kissed apricots. Not only is this treat a showstopper for gatherings, but it’s also a fantastic way to whip up something indulgent yet light, perfect for warm afternoons. Plus, if you’re feeling adventurous, you can easily swap out the apricots for peaches or plums, tailoring this tart to your seasonal cravings. What combinations will you dream up for your next baking adventure? Why is this tart a must-try? Irresistible Combination: The blend of crunchy pastry and fluffy almond cream strikes a perfect balance for your tastebuds. Effortlessly Elegant: With just a few simple ingredients, you can create a dessert that looks like it came from a gourmet bakery. Versatile Substitutions: Feeling adventurous? Swap the apricots for peaches or plums for a delightful variation. Summer Perfection: This tart embodies the flavors of summer, making it a highlight at any gathering. Pair it with a scoop of ice cream or a dollop of whipped cream for an added indulgence. Easy Preparation: With a prep time that allows you to relax and enjoy the moment, this recipe won’t eat into your precious time. If you enjoy unique desserts, you might also love my delicious Rhubarb Puff Tart. Apricot Frangipane Tart Ingredients For the Sweet Shortcrust Pastry • Pâte Sucrée – Provides the tart structure; can be made in advance and chilled for convenience. • Unsalted Butter – Adds richness; be sure it’s soft for easy mixing into the pastry. • Icing Sugar – Sweetens and tenderizes the pastry; regular sugar can be used but may affect texture. • Egg – Acts as a binding agent; use room temperature for better emulsification. • Plain/All-Purpose Flour – Gives the pastry structure; whole wheat flour can offer a heartier texture. • Fine Table Salt – Balances sweetness and enhances flavor in both pastry and filling. For the Almond Cream Filling • Almond Meal – Imparts a nutty flavor and texture; can substitute with ground hazelnuts or walnuts if desired. • Caster Sugar – Sweetens the filling; granulated sugar is a suitable alternative but may lead to a grainy consistency. For the Topping • Apricots – Fresh, juicy fruit adds flavor and visual appeal; canned apricots should be well-drained to prevent excess moisture. • Slivered Almonds – Provides a lovely crunch; optional but highly recommended for added texture. • Apricot Jam (optional) – Used to glaze the tart for a shiny finish; you can also try other fruit jams for variety. This Apricot Frangipane Tart is not just a treat; it’s an indulgent experience! Enjoy creating this delightful dessert with a beautiful balance of flavors and textures. Step‑by‑Step Instructions for Apricot Frangipane Tart Step 1: Prepare Pâte Sucrée Begin by beating soft unsalted butter with icing sugar in a mixing bowl until the mixture is smooth and creamy. Incorporate the egg, followed by almond meal, and mix until combined. Gradually add plain flour and a pinch of fine table salt, mixing until a dough forms. Shape the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 1 hour. Step 2: Bake Pastry Once the dough is chilled, preheat your oven to 160°C (325°F). Roll out the dough on a lightly floured surface to about 5mm thick. Transfer the rolled pastry into a tart tin and gently press it into the corners. Use a fork to dock the base, then par-bake the pastry in the oven for 15-20 minutes until it looks dry and slightly golden. Allow it to cool while you prepare the filling. Step 3: Make Almond Cream Filling In a separate bowl, cream together softened butter and caster sugar until the mixture is light and fluffy, about 3-5 minutes. Gradually add in the eggs, one at a time, mixing well after each addition. Finally, fold in the almond meal to create a smooth paste. This luscious almond cream filling is what makes the Apricot Frangipane Tart so special! Step 4: Assemble Tart Spread the prepared almond cream mixture evenly across the cooled tart shell, ensuring a smooth layer. Cut fresh apricots in half, remove the pits, and slice them into wedges. Arrange the apricot slices beautifully on top of the almond cream, overlapping them for a lovely presentation. For an added crunch, sprinkle with slivered almonds. Step 5: Bake Tart Slide the assembled tart into the oven and bake for 40-50 minutes or until the almond cream is puffed and golden. The tart should feel firm yet slightly springy to the touch. Once baked, remove it from the oven and allow it to cool completely before adding any glaze. Step 6: Glaze the Tart If desired, warm some apricot jam over low heat until it’s liquid. Using a pastry brush, gently glaze the cooled tart with the warmed jam, giving it a beautiful shine and enhancing the apricot flavor. This final touch completes your stunning Apricot Frangipane Tart and is sure to impress! Expert Tips for Apricot Frangipane Tart Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing, leading to a smoother almond cream filling in your Apricot Frangipane Tart. Chill the Dough: Don’t skip the chilling step for the pâte sucrée. This prevents the pastry from shrinking in the oven and helps maintain a crisp texture. Dock the Pastry: Remember to dock (prick) the bottom of your pastry before par-baking. This allows steam to escape, preventing a soggy bottom for your tart. Fresh Apricots Only: Opt for fresh apricots for the best flavor and presentation. If using canned apricots, make sure to drain them well to avoid excess moisture in the filling. Add Almond Extract: For an extra layer of almond flavor, feel free to add a splash of almond extract to the filling. It enhances the overall taste of your delightful tart! What to Serve with Apricot Frangipane Tart This delightful summer dessert is perfect for warming hearts and inviting laughter around the table. Whipped Cream: A dollop of lightly sweetened whipped cream complements the tartness of the apricots beautifully, adding a creamy richness. Vanilla Ice Cream: The cool, creamy flavor of vanilla ice cream contrasts deliciously with the warm tart, enhancing every bite’s sweetness. Fresh Berries: A mix of fresh strawberries, blueberries, or raspberries introduces a pop of color and a tangy bite, balancing the rich almond cream. Citrusy Salad: A refreshing salad of citrus segments like oranges and grapefruit brings a zesty brightness that cuts through the tart’s richness, refreshing the palate. Sparkling Wine: A glass of bubbly, like Prosecco or a light sparkling rosé, elevates the dessert experience, making every slice feel like a celebration. Nutty Biscotti: Crunchy almond or hazelnut biscotti on the side adds an extra layer of texture, making each bite of the apricot frangipane tart even more satisfying. Earl Grey Tea: The subtle bergamot flavor in Earl Grey tea provides a harmonious pairing, enhancing the nutty tones of the almond cream while offering a relaxing finale to your meal. Apricot Frangipane Tart Variations Feel free to get creative with this recipe and make it your own, exploring different flavors and textures! Peach Delight: Substitute apricots with fresh peaches for a sweeter, summery twist. Juicy peaches bring a delightful softness that complements the almond cream beautifully. Plum Perfection: Swap in plums for a tangy contrast that pairs exquisitely with the nutty filling. Their deep purple hue also adds stunning visual appeal to your tart. Berry Burst: Add a layer of fresh berries like raspberries or blueberries between the almond cream and apricot for a vibrant pop of color and flavor. The tartness of the berries elevates the dessert to new heights. Hazelnut Flavor: Exchange almond meal for ground hazelnuts if you’re looking for a different nutty flavor. This variation offers a rich and fragrant twist that is just as dreamy. Citrus Zing: Incorporate a teaspoon of lemon or orange zest into the almond cream for a refreshing zing that brightens the overall flavor profile. This little addition elevates your tart from delicious to truly exceptional. Jam Glaze Alternatives: Don’t limit yourself to apricot jam—experiment with raspberry, peach, or even citrus marmalade for a unique finish that complements your chosen stone fruit. Spicy Kick: Add a pinch of cinnamon or cardamom to the almond cream filling for a warm, aromatic flavor that brings a comforting depth to your tart. It’s perfect for those cozy evenings! Nutty Crunch: Top your tart with some finely chopped pistachios or walnuts for an extra crunch and a boost of flavor. It’s a delightful contrast to the smooth almond cream and juicy fruit. There you have it! The wonderful versatility of the Apricot Frangipane Tart gives you endless possibilities. If you’re in the mood for another delicious treat, don’t forget to check out my Rhubarb Puff Tart for a unique twist! Make Ahead Options These Apricot Frangipane Tarts are a fantastic option for meal prep, saving you time on busy days! You can prepare the Pâte Sucrée (Sweet Shortcrust Pastry) up to 24 hours in advance; simply wrap the dough tightly in cling film and refrigerate. The almond cream filling can also be made ahead and stored in the fridge for up to 3 days. Just mix and cover it tightly with plastic wrap to keep it fresh and prevent drying. When you’re ready to assemble the tart, ensure the pastry crust is cooled before spreading the almond cream and arranging the apricots on top. Bake it fresh, and your beautifully inviting Apricot Frangipane Tart will be just as delicious as if made on the same day! How to Store and Freeze Apricot Frangipane Tart Fridge: Keep leftovers covered in the refrigerator for up to 3 days. This helps maintain the tart’s flavor while keeping it fresh. Freezer: For longer storage, freeze the tart before glazing. Wrap it tightly in plastic wrap and foil, storing for up to 2 months. Thaw in the fridge before serving. Reheating: To enjoy the tart warm, preheat the oven to 160°C (325°F) and gently heat the tart for about 10-15 minutes. This brings back its fresh-baked flavor. Serving: Although the Apricot Frangipane Tart is best enjoyed fresh, it can also be delicious cold or slightly warmed, making it versatile for any occasion. Apricot Frangipane Tart Recipe FAQs What is the best way to select ripe apricots? Absolutely! When selecting apricots for your tart, look for fruits that are slightly soft to the touch, with a vibrant orange color and no dark spots all over. A sweet aroma is also a good indicator of ripeness. If they feel hard, they may need a few days at room temperature to ripen properly. How should I store leftover Apricot Frangipane Tart? Very! Keep any leftover tart covered in the refrigerator for up to 3 days. This helps to retain its moisture and flavor. If you notice any drying, simply reheat it briefly in the oven before serving to bring back its delightful taste and texture! Can I freeze the Apricot Frangipane Tart? The more the merrier! To freeze your tart, it’s best to do so before glazing. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn and store it for up to 2 months. When you’re ready to enjoy it, thaw in the refrigerator overnight before serving. You can then warm it briefly in a preheated oven at 160°C (325°F) for about 10-15 minutes to refresh its flavors. What should I do if my almond cream filling isn’t fluffy? Oh no! If your almond cream isn’t fluffy, it might be due to insufficient mixing time or using cold butter. It’s crucial to cream room temperature butter with sugar until light and airy, ideally for about 3-5 minutes. If you try this and still experience issues, adding a bit more air by whisking in one extra egg can help create a lighter texture! Are there any dietary considerations for the Apricot Frangipane Tart? Yes, indeed! For allergen considerations, be mindful that this tart contains nuts due to the almond meal. If you’re serving it to guests with nut allergies, you can easily substitute the almond meal with ground oats for a similar texture. If you want to keep it gluten-free, swap in a gluten-free flour blend for the plain flour in the pastry. Can I use other stone fruits instead of apricots? Absolutely! You can dive into your creativity with this tart. Peaches, plums, or even nectarines make great substitutes for apricots, adding their unique flavors while still preserving the tart experience. I personally love mixing seasonal fruits based on what’s available, so feel free to experiment! Apricot Frangipane Tart – A Fresh Twist on Summer Desserts Enjoy a delightful Apricot Frangipane Tart that combines crunchy pastry and velvety almond cream, topped with fresh apricots. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 50 minutes minsChilling Time 1 hour hrTotal Time 2 hours hrs 10 minutes mins Servings: 8 slicesCourse: DessertsCuisine: FrenchCalories: 330 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Sweet Shortcrust Pastry1 batch Pâte Sucrée Can be made in advance and chilled115 g Unsalted Butter Soft for easy mixing75 g Icing Sugar Regular sugar can be used1 large Egg Use room temperature200 g Plain/All-Purpose Flour Whole wheat can offer a heartier texture1 pinch Fine Table Salt Balances sweetnessFor the Almond Cream Filling100 g Almond Meal Can substitute with ground hazelnuts or walnuts100 g Caster Sugar Granulated sugar can be used but may lead to grittinessFor the Topping4 medium Apricots Fresh and juicy50 g Slivered Almonds Optional for added crunch3 tbsp Apricot Jam Used to glaze the tart; optional Equipment mixing bowltart tinPastry BrushOven Method Step‑by‑Step Instructions for Apricot Frangipane TartBegin by beating soft unsalted butter with icing sugar in a mixing bowl until smooth and creamy. Incorporate the egg, followed by almond meal, and mix until combined. Gradually add plain flour and a pinch of fine table salt, mixing until a dough forms. Shape into a disc, wrap in cling film, and chill for at least 1 hour.Once chilled, preheat the oven to 160°C (325°F). Roll out the dough on a lightly floured surface to about 5mm thick. Transfer to a tart tin and gently press into the corners. Use a fork to dock the base, then par-bake for 15-20 minutes until slightly golden. Allow to cool.Cream softened butter and caster sugar in a separate bowl until light and fluffy, about 3-5 minutes. Gradually add eggs, mixing well after each. Fold in almond meal to create a smooth paste.Spread the almond cream mixture across the cooled tart shell. Cut apricots in half, remove pits, and slice. Arrange apricot slices beautifully on top.Bake the assembled tart for 40-50 minutes or until almond cream is puffed and golden. Let cool completely before glazing.Warm apricot jam over low heat until liquid. Use a pastry brush to glaze the tart for a shiny finish. Nutrition Serving: 1sliceCalories: 330kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg NotesFor best results, ensure ingredients are at room temperature before starting. Chill the dough properly to avoid shrinking during baking. Tried this recipe?Let us know how it was!
