Rating: 5.00
(4)

Apricot Frangipane Tart

Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts. Apricots might be my favorite fruits for tarts as their flavor is enhanced when cooked and they bring an amazing flavor to any dessert.

Feel free to change apricots with various other fruits, frangipane tart goes well with berries, nectarines, peaches, plums so each time you can get a different flavor and enjoy the summer fruit burst. Enjoy!

Apricot Frangipane Tart - Frangipane Tart

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Apricot Frangipane Tart

Apricot Frangipane Tart

5 from 4 votes
Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts. Apricots might be my favorite fruits for tarts as their flavor is enhanced when cooked and they bring an amazing flavor to any dessert.
Servings 12 servings
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins

Ingredients
  

Pate Sucree

  • 1 ¼ cups (160g) all-purpose flour
  • 1/4 tsp (1g) salt
  • 2 tbsp (30g) sugar
  • 1/2 tsp (2g) almond extract
  • 1/2 cup (113g) unsalted butter , chilled
  • 1 egg yolk
  • 2 tbsp (30ml) ice water

For coating the crust

  • about 2 tbsp (30g) apricot jam

Frangipane

  • 1/2 cup (113g) butter , room temperature
  • 1/2 cup (100g) sugar
  • 1 tsp (5g) vanilla extract
  • 1 tsp (5g) almond extract
  • 2 eggs
  • 1 ¼ cup (125g) ground almonds
  • 2 tbsp (20g) flour

Topping

  • 3 or 4 (200g) apricots , sliced
  • apricot jam , warmed

Instructions
 

  • Prepare the sweet pastry. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk, almond extract and water and stir until incorporated.
  • Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
  • On a lightly floured surface roll the dough to a 8×16 in (20x40cm) rectangle.
  • Line a 5×14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
  • Preheat oven to 350F (180C).
  • Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
  • Remove the parchment paper and weights and bake for 10 minutes more.
  • Let it cool slightly on a cooling rack.
  • Prepare the frangipane filling. In a large bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and almond extract. Gently incorporate ground almonds and flour.
  • Spread a thin layer of apricot jam over the base. Spread frangipane evenly and arrange the apricot slices on top pressing them slightly into the frangipane.
  • Bake at 350F (180C) for 25-30 minutes until  golden. Remove from the oven and brush with warm apricot jam.
  • Let it cool before serving. Enjoy!

Video

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 28.1gProtein: 5.3gFat: 21.9gSaturated Fat: 10.5gCholesterol: 85mgSugar: 14g
Calories: 320kcal
Course: Dessert
Cuisine: Italian
Keyword: apricot frangipane tart, apricot tart, frangipane filling, frangipane tart, tart

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Natalie Author says:

    Looks absolutely delicious and perfect for the summer!

  2. izaa Author says:

    delicious cake

  3. Kelly Author says:

    Love it! Such a perfect flavor combination!

  4. afsaneh Author says:

    Hi, can I use frozen apricot or other fruits for this recipe?

    1. Ella-HomeCookingAdventure Author says:

      Hi Afsaneh.

      Yes, you can use frozen apricot or plums, peaches, berries.

  5. Enav Author says:

    Hi, can i use 24 cm tart pan instead?

  6. Eli Author says:

    Hello dear ella
    Can I forgon almond extract? Or replace it with the other extract like pech
    And the other question is
    Would you mind tell me about the size of rounded pan?
    Thanks alot

  7. Andrea Author says:

    Hi
    Can I use a round tin instead? Thanks

  8. Inna Author says:

    How would you modify this recipe for an 8 inch round tart pan? That’s all I have and I would love to try this recipe!

    1. Ella-HomeCookingAdventure Author says:

      you may try exactly these measurements.. might remain some leftover dough  depending on  how thin you roll it.. 

  9. Jaime Author says:

    The amazing thing is, I had exactly everything I needed for this recipe already in the house—even the rectangular pan. It’s in the oven now. So exciting.

    I also want to mention that the pie crust is a dream!! Easiest one I’ve ever made, and there was plenty for the pan–I never needed to scrimp and scrap it. Well done!

  10. 5 stars
    I made this recipe yesterday exactly as it calls for.It’s absolutely delicious!! The crust melts in your mouth and the filling is to die for, soooo yummy . Thank you Ella.

    1. Ella-HomeCookingAdventure Author says:

      Happy to hear that Jine 🙂

  11. 5 stars
    Excellent!! Yummy!! Delicioussssss. Thank you Ella

  12. 5 stars
    This is amazingly delicious!! The crust melts in your mouth and the frangippane filling is to die for!! Thank you Ella for sharing.

  13. 5 stars
    This is very delicious!! You can’t stop eating!! Thank you for sharing.

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