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.
YOU MAY ALSO LIKE:
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
No-Bake S’mores Tart
No-Bake Strawberry Chocolate Tart
Chocolate Salted Caramel Tart
Strawberry and Ricotta Tart
Apricot Frangipane Tart
- 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!