Apricot Frangipane Tart

The Apricot Frangipane Tart is a delectable dessert that is sure to please any crowd. The crust is buttery and flaky providing the perfect base for the almond filling and juicy sliced apricots that are layered on top. While apricots are one of my favorite choices for this tart due to their enhanced flavor when cooked, you can easily switch them out for other summer fruits like berries, nectarines, peaches, or plums, allowing for a variety of delicious flavor combinations to explore.

The almond filling, or frangipane, is a classic French pastry cream made from ground almonds, sugar, eggs, and butter, creating a sweet and nutty flavor that pairs perfectly with the tartness of the apricots. This filling not only adds depth to the flavor profile of the tart but also adds a creamy texture that perfectly complements the crispy crust.

How to make Apricot Frangipane Tart

To make the sweet pastry for this tart, whisk together flour, sugar, and salt in a medium bowl. Cut in butter until crumbs form. Stir in egg yolk, almond extract, and water until incorporated. Wrap the dough in plastic, shape it into a rectangle, and refrigerate for an hour. Roll the dough into a rectangle and line the tart pan. Prick the dough with a fork and refrigerate for 30 minutes. Preheat the oven, line the shell with parchment paper, and fill it with pie weights or beans. Bake for 20 minutes, remove the weights, and continue baking for 10 more minutes.

For the frangipane filling, mix butter and 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 crust. Spread the frangipane mixture, and apricot slices on top. Bake at 350F for 25-30 minutes until golden. Brush with warm apricot jam and let cool before serving.

As a versatile dessert, the Apricot Frangipane Tart can be enjoyed on its own or paired with whipped cream or vanilla ice cream for an extra indulgent treat. It’s a perfect dessert for any summer gathering or special occasion. So, why not try out this delicious dessert and enjoy the burst of flavors that summer fruits have to offer! If you do, don’t forget to tag me on Instagram, would love to see how it turns out for you. Enjoy!

Other summer tarts you may like to try

This Strawberry Basil Panna Cotta Tart is a delightful combination of fresh strawberries and aromatic basil with a smooth panna cotta filling. Another summer dessert we love is this Lemon Meringue Tart made with a buttery crust filled with tangy and zesty lemon curd, topped with a fluffy and sweet meringue. For an elegant tart try this Cream Tart with two layers of crispy cookies filled with a rich and creamy Mascarpone frosting and topped with fresh berries.

Apricot Frangipane Tart - Frangipane Tart

Lavender Honey Custard Tart
Earl Grey and Dried Plum Chocolate Tart
Cranberry White Chocolate Tart
Spiced Apple Pear Tart
Easy Almond Apple Tart
Pastéis de Nata – Portuguese Custard Tarts
Chocolate Tart – Tarte au Chocolat
Tarte Tatin
No-Bake S’mores Tart
No-Bake Strawberry Chocolate Tart
Chocolate Salted Caramel Tart
Strawberry and Ricotta Tart
Peach Gallete

Berry Pie
Apple Pie

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 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


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


  • 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


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


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!



Serving: 1 serving out of 12Calories: 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:

    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. Jiné Mikse says:

    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.

  14. Hi dear Ella ,
    Hope you are doing fine . I have a question . If I want to use a circle instead of a rectangle, what is the perfect size? Thank you .

    1. Ella Marincus-HomeCookingAdventure Author says:

      Thank you for the question Nooshin. Yes, we are doing ok. For the exact amounts in this recipe you can use a 9 inch (22-23cm) round tart pan.

      1. Many thanks , right now I want to watch your program on TV .

  15. Valerie Turner says:

    I have made this recipe many times, it always receives good compliments from friends. I use gluten free all purpose flour and no problem at all. Can be made the day before serving.

    1. Ella - Home Cooking Adventure Author says:

      So happy to hear that Valerie 🙂

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