This Apricot Frangipane Tart combines a buttery, flaky pastry crust with a rich almond frangipane filling and juicy fresh apricots. The tart is finished with a thin layer of warm apricot jam, which gives the fruit a beautiful glossy finish and adds even more apricot flavor.

The combination of sweet almond frangipane and tart, juicy apricots is what makes this tart so special. As the tart bakes, the apricots soften and their flavor becomes even more intense, while the frangipane turns golden and slightly crisp on top.

It’s an elegant summer fruit tart that’s surprisingly simple to make. You can serve it for a special occasion, afternoon tea, or simply when you have beautiful ripe apricots to use.

And if you don’t have apricots, don’t worry. This recipe works beautifully with peaches, plums, nectarines, berries, or even frozen fruit, making it a versatile frangipane tart recipe.

What Is a Frangipane Tart?

A frangipane tart is a pastry tart made with a sweet crust and a rich almond filling called frangipane.

Frangipane is made with ground almonds, butter, sugar, and eggs, creating a soft, creamy filling with a delicate almond flavor. When baked, it becomes lightly golden on top while staying tender and moist underneath.

For this version, the almond filling is topped with sliced fresh apricots. The fruit adds a bright, slightly tart flavor that balances the richness of the almond filling beautifully.

Why You’ll Love This Apricot Tart

• Buttery and flaky crust – the sweet pastry makes the perfect base for the creamy filling.
• Rich almond frangipane – soft, nutty, and full of almond flavor.
• Fresh apricots – become tender and flavorful as they bake.
• Beautiful presentation – the sliced apricots and glossy apricot jam make this an elegant dessert.
• Perfect summer dessert – ideal when fresh apricots are in season.
• Versatile fruit tart – easily adapt it with peaches, plums, nectarines, or berries.
• Can be made ahead – it is a dessert that can be made a day before serving.

Ingredients You’ll Need

For the Pâte Sucrée

• All-purpose flour – provides structure for the sweet pastry crust.
• Sugar – lightly sweetens the pastry.
• Salt – balances the sweetness.
• Unsalted butter – gives the crust its rich, buttery flavor and flaky texture. Use it chilled when making the pastry.
• Egg yolk – helps bind the dough and gives the crust a tender texture.
• Ice water – brings the dough together without warming the butter.
• Almond extract – adds a subtle almond flavor that complements the frangipane.

For the Frangipane Filling

• Unsalted butter – creates a rich and creamy filling.
• Sugar – sweetens the almond filling.
• Eggs – provide structure and help the frangipane set as it bakes.
• Ground almonds – the key ingredient in frangipane, giving the filling its characteristic nutty flavor and soft texture.
• All-purpose flour – adds structure to the filling.
• Vanilla extract – enhances the overall flavor.
• Almond extract – intensifies the almond flavor.

For the Apricot Topping

• Fresh apricots – choose ripe but still firm apricots so they hold their shape during baking.
• Apricot jam – adds extra fruit flavor and gives the finished tart a beautiful glossy finish.

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 350°F (180°C) 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. If you try it out, don’t forget to tag me on Instagram. I would love to see how it turns out for you. Enjoy!

Tips for Making the Best Apricot Frangipane Tart

Keep the pastry cold

The butter in the pastry should stay cold while you’re making the dough. Chilling the dough before rolling and again after lining the tart pan helps prevent the pastry from shrinking during baking.

Don’t skip blind baking

The pastry shell is partially baked before adding the frangipane. This helps the crust stay crisp underneath the moist almond filling and fruit.

Use ripe but firm apricots

Very soft apricots can release a lot of juice during baking. Choose fruit that is ripe and flavorful but still firm enough to slice neatly.

Don’t overcrowd the tart with fruit

Arrange the apricot slices in an even layer over the frangipane. You want enough fruit to provide flavor without adding so much moisture that the filling becomes difficult to set.

Let the tart cool before slicing

The frangipane continues to set as the tart cools. Allowing it to cool before slicing gives you cleaner pieces and lets the almond filling develop its best texture.

Warm the apricot jam

Brushing the finished tart with warm apricot jam gives the fruit a beautiful glossy finish and adds another layer of apricot flavor.

Can I Use Frozen Apricots?

Yes. Frozen apricots can be used, along with frozen plums, peaches, and berries.

Frozen fruit may release more moisture than fresh fruit, so don’t thaw it and leave it sitting in its liquid. Drain excess liquid well before using.

Can I Use Other Fruits Instead of Apricots?

Absolutely. This is one of the best things about a frangipane tart.

You can replace the apricots with:

• Peaches
• Plums
• Nectarines
• Berries

Can I Make This Tart in a Round Pan?

Yes. My rectangular tart pan is 5 × 14 inches (12 × 36 cm), but you can use a 9-inch (22–23 cm) round tart pan. You can also use an 8-inch (20cm) round tart pan, although you may have some pastry dough left over.

Can I Make Apricot Frangipane Tart Ahead of Time?

Yes. This tart can be made the day before serving. Let the tart cool completely, then cover and refrigerate it. Bring it closer to room temperature before serving for the best flavor and texture.

Frequently Asked Questions

Should apricot frangipane tart be served warm or cold?

It can be enjoyed at room temperature or slightly chilled. Letting it cool completely first allows the frangipane to set and makes it easier to slice.

What can I serve with apricot frangipane tart?

Serve it on its own or with whipped cream, vanilla ice cream, or lightly sweetened mascarpone. The creamy accompaniment works especially well with the buttery pastry and tart fruit.

How should I store apricot frangipane tart?

Store the tart covered in the refrigerator. Let it come closer to room temperature before serving for the best texture.

Can I freeze apricot frangipane tart?

Yes, although the pastry may not be quite as crisp after thawing. Cool the tart completely, wrap it well, and freeze. Thaw it overnight in the refrigerator.

More 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.

If you love fruit tarts, try my Peach Galette, a rustic summer dessert with juicy peaches and a buttery pastry crust.

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.

My Easy Almond Apple Tart is another great choice if you love the combination of fruit and almond.

For a more traditional French dessert, try my Tarte Tatin, made with caramelized apples and buttery pastry.

YOU MAY ALSO LIKE:
Lavender Honey Custard Tart
Earl Grey and Dried Plum Chocolate Tart
Cranberry White Chocolate Tart
Spiced Apple Pear 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
Berry Pie
Apple Pie

Video

Apricot Frangipane Tart

5 from 1 vote

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 mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Print Recipe Pin Recipe

Ingredients

  

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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.
  
• 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.
  
• Mix to combine.
  
• Spread a thin layer of apricot jam over the base.
  
• Spread frangipane evenly.
  
• 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.
  
• Brush with warm apricot jam.
  
• Let it cool before serving.
  
• Slice and enjoy!
  

Nutrition

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