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![Apricot Tart Title Card.](https://daysofjay.com/wp-content/uploads/2024/07/Apricot-Almond-Tart-Web-1.jpg)
Classic Apricot Tart
Made from fresh apricots, a delicious almond frangipane filling and a homemade shortcrust pastry, my Classic Apricot Tart is a perfect summer treat.
I have always adored apricots, especially in baking! The magic of a little heat and sugar can transform even the hardest, woolly supermarket apricot into a dessert fit for a king.
Today’s recipe for a gloriously golden Apricot Tart or tarte aux abricots really shows this fruit at its best. Crisp shortcrust pastry, almond frangipane filling and a layer of sweet and tart glazed apricots on the top. So good!
![Apricot tart seen from aboce with some slices.](https://daysofjay.com/wp-content/uploads/2024/07/Apricot-Almond-Tart-Web-6-683x1024.jpg)
![Apricots, almonds and powdered sugar on a table.](https://daysofjay.com/wp-content/uploads/2024/07/Apricot-Almond-Tart-Web-24-683x1024.jpg)
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.
![Frangipane filling in a bowl.](https://daysofjay.com/wp-content/uploads/2024/07/Apricot-Almond-Tart-Web-21-683x1024.jpg)
![A lined tart pan that has been docked.](https://daysofjay.com/wp-content/uploads/2024/07/Apricot-Almond-Tart-Web-23-683x1024.jpg)
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
![Jay cutting apricots.](https://daysofjay.com/wp-content/uploads/2024/07/Apricot-Almond-Tart-Web-18-683x1024.jpg)
![Jay spreading frangipane filling into tart case.](https://daysofjay.com/wp-content/uploads/2024/07/Apricot-Almond-Tart-Web-17-683x1024.jpg)
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.
- 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).
- 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.
- Note! If your kitchen is very warm, you can chill the dough for 10 minutes before rolling it out.
- 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.
- 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.
- 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.
![Unbaked apricot tart.](https://daysofjay.com/wp-content/uploads/2024/07/Apricot-Almond-Tart-Web-16-683x1024.jpg)
![Baked Apricot Tart.](https://daysofjay.com/wp-content/uploads/2024/07/Apricot-Almond-Tart-Web-12-683x1024.jpg)
Frequently Asked Questions
Do I need to blind-bake this apricot tart?
No, blind baking is not necessary. Placing the metal tart pan onto a hot metal baking sheet transfers enough heat to give the tart crust a lovely crisp base (no soggy bottoms here!). If you use a glass or ceramic pie dish, you will have to blind-bake, though I recommend metal for the best results.
How should I store my apricot tart?
Once cooled, I keep my apricot tart in the fridge. First, I like the flavour and texture best when it is chilled, and second, in hot weather, it will keep fresher for longer.
Can I freeze an apricot Tart?
Absolutely! Go right ahead. Once cooled, wrap well in plastic wrap to avoid freezer burn.
Can I use store-bought pastry to make this tart?
Yes, but please, please try making your own! It is SO much tastier and so worth it!
![Sliced apricot tart.](https://daysofjay.com/wp-content/uploads/2024/07/Apricot-Almond-Tart-Web-11-683x1024.jpg)
![Slice of apricot tart.](https://daysofjay.com/wp-content/uploads/2024/07/Apricot-Almond-Tart-Web-9-683x1024.jpg)
I love this recipe, but if it all seems like too much work, try my Easy Apricot Tart Recipe! It’s made with puff pastry and is truly made in a flash.
![Slice of Apricot Tart.](https://daysofjay.com/wp-content/uploads/2024/07/Apricot-Almond-Tart-Web-3-683x1024.jpg)
Apricot Tart Recipe Card
![Apricot tart seen from aboce with some slices.](https://daysofjay.com/wp-content/uploads/2024/07/Apricot-Almond-Tart-Web-6.jpg)
Classic Apricot Tart
Made from fresh apricots, a delicious almond frangipane filling and a homemade shortcrust pastry, my Classic Apricot Tart is a perfect summer treat.
Ingredients
for the tart dough:
- 200 g plain or all-purpose flour
- 100 g unsalted butter
- 2 Tbsp powdered sugar
- pinch salt
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
FOR THE FRANGIPANE FILLING:
- 150 g white sugar
- 125 g unsalted butter, softened
- 1 tsp almond or vanilla extract, or a few drops of concentrated bitter almond oil
- 3 eggs
- 150 g almond meal, (ground almonds)
- 100 g plain or all-purpose flour
- 250 g small fresh apricots, approx 10-12
- 3 Tbsp slivered almonds
- 3 Tbsp apricot jam or smooth apricot preserves
TO SERVE:
- icing / confectioners sugar
- whipped cream or creme fraiche
Instructions
- MAKE THE PASTRY: Place the flour, butter, powdered sugar and salt in the bowl of a food processor with the blade attachment fitted, then pulse until the mixture resembles fine crumbs. Pour the egg into the mixture with the vanilla extract and one teaspoon of water, then run the processor until the dough clumps together. If the blade is spinning and the dough doesn’t form a ball, add cold water, one teaspoon at a time, until it comes together.
- LINE TART PAN: Turn the pastry out onto a lightly floured surface, shape it into a ball, then roll out into a round large enough to fit a 26cm / 10 in. metal tart pan with a removable bottom. Carefully lift the pastry into the case, pressing gently into place. Fold over any overhanging edges towards the inside (this gives your tart lovely, stable walls), prick all over with a fork, then transfer to the freezer for 20 minutes or the fridge for 40 minutes. If your kitchen is very warm, you can chill the dough for 10 minutes before rolling it out.
- HEAT OVEN: Meanwhile, heat the oven to 180°C / 350°F / Gas 4 with a metal baking tray or rimmed baking sheet in the lower third.
- MAKE THE FILLING: Use an electric mixer to cream sugar and butter together until light and fluffy. Beat in almond or vanilla essence, then eggs, one at a time, beating well between each and using a spatula to scrape down the sides of the bowl. Fold in the ground almonds and flour. When the tart case has chilled, spoon the frangipane into the prepared case and smooth the top.
- BAKE: Wash, halve and destine the apricots. Place apricot halves cut side up on top, pressing in lightly. Sprinkle over the slivered almonds, then place on the pre-heated oven tray and bake for 55-60 minutes until set and golden brown. A skewer inserted into the frangipane should come out clean.
- GLAZE: Combine the apricot jam with 2-3 tablespoons of water and heat gently until liquid. Brush all over the top of the hot tart, paying special attention to the cut side of the apricots.
- COOL AND SERVE: Let the tart cool in the tart tin on a wire rack before removing and dusting with icing / confectioners sugar. Serve with whipped cream, creme fraiche or a big scoop of vanilla ice cream.
Notes
For the best almond flavour, I recommend concentrated bitter almond extract, which I have linked here. It is very strong, so you only need a few drops.
Recommended Equipment
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Nutrition
Serving: 1slice | Calories: 613kcal | Carbohydrates: 63g | Protein: 12g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 39mg | Potassium: 193mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1440IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 3mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.