Classic Apricot Tart

Ingredients

This is such an easy recipe with very simple ingredients. To make my classic Apricot Tart, you’ll need:

• Apricots: Try to find small apricots for this recipe for the best presentation. They’ll fit better into the tart and cook more evenly. Even hard apricots from the grocery store will soften up in the oven while they cook.
• Ground Almonds: Sometimes known as almond meal, ground almonds form the base of the frangipane tart filling. I prefer to use almonds that have been ground with the skin on, as I like the flavour and slightly more rustic texture, but blanched ground almonds will do, too. I also top the tart with slivered almonds.
• Flour, Butter, Sugar, Eggs: I use plain or all-purpose flour, unsalted butter so that I can control the amount of salt in the final product, white granulated sugar for the best colour, and German-size medium eggs, which are closer to a large in most non-EU countries. You’ll need some icing sugar or powdered sugar for the pastry and to dust the finished tart, and a spoonful or two of apricot jam for the glaze.
• Almond Essence or extract: I love to boost the almond flavour of anything with stone fruit in it, so I use a concentrated bitter almond extract, which is popular in Germany and available online (link in the recipe card). If you do not like bitter almonds, you can use a good-quality vanilla extract instead.

Instructions

My apricot frangipane tart is a classic recipe that is quick and easy to make! Just follow the instructions carefully, and you are guaranteed success.

1. First, make the sweet shortcrust pastry by combining the flour, cubed butter, powdered sugar and a pinch of salt in the bowl of a food processor with the blade attachment fitted. Run the mixer until the mixture resembles breadcrumbs, then add a beaten egg, a teaspoon of water and a teaspoon of vanilla extract. Process until the mixture clumps into a ball (add water a teaspoon at a time if it isn’t coming together). 
2. Turn the pastry out onto a floured benchtop, shape it into a ball, and roll out into a round large enough to fit a 26 cm / 10 in. metal tart pan with a removable base. Carefully lift the pastry into the case, pressing gently into place. Fold over any overhanging edges towards the inside (this gives your tart nice, stable walls), prick all over with a fork, and then transfer to the freezer for 20 minutes or the fridge for 40 minutes. 
3. Note! If your kitchen is very warm, you can chill the dough for 10 minutes before rolling it out.
4. Heat the oven to 180 C / 350 F / Gas 4 with a metal baking tray or sheet in the lower third. Use an electric mixer to cream sugar and butter together until light and fluffy. Beat in almond or vanilla essence, then the eggs. Fold in the ground almonds and flour, stirring until completely combined. When the tart case has chilled, spoon the almond frangipane into the prepared case and smooth the top.
5. Wash, halve and de-stone the apricots, then press them gently into the frangipane with the cut side facing up. Sprinkle with slivered almonds, then bake in the preheated oven for 55-60 minutes until golden. Keep an eye on the tart in the last 5-10 minutes as cooking times do vary.
6. Heat the apricot jam with a splash of water, stirring until liquid, and brush all over the hot apricot tart, paying special attention to the cut side of the apricots. Allow to cool completely before dusting with powdered sugar, slicing and serving with a good dollop of whipped cream or creme fraiche.