Apricot Frangipane Tart

Apricot Frangipane Tart

Watch the video for this recipe:

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!


Related Posts:
Peach Gallete
Berry Pie
Apple Pie



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  • Makes about 10-12 servings
  • Pate Sucree
  • 1 1/4 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, cut into small (1/2-inch) cubes
  • 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 1/4 cup (125g) ground almonds
  • 2 tbsp (20g) flour
  • Topping
  • 3 or 4 (200g) apricots, sliced
  • apricot jam, warmed, optional
  1. 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.
  2. Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
  3. On a lightly floured surface roll the dough to a 8x16 in (20x40cm) rectangle.
  4. Line a 5x14 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.
  5. Preheat oven to 350F (180C).
  6. Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
  7. Remove the parchment paper and weights and bake for 10 minutes more.
  8. Let it cool slightly on a cooling rack.
  9. 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.
  10. 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.
  11. Bake at 350F (180C) for 25-30 minutes until  golden. Remove from the oven and brush with warm apricot jam.
  12. Let it cool before serving. Enjoy!
Apricot Frangipane Tart-1
Nutrition facts 1 Serving out of 12 - Calories:320, Fat:21.9g, Saturated Fat:10.5g, Carbohydrates:28.1g, Sugar:14g, Fiber:2g, Protein:5.3g, Cholesterol:85mg, Sodium 152mg, Vitamin D 15mcg 73%, Calcium 43mg 3%, Iron 1mg 7%, Potassium 153mg 3%, daily percent values are based on a 2000 cal diet
On July 14, 2018 at 11:33 pm, Natalie said...
Looks absolutely delicious and perfect for the summer!
On July 15, 2018 at 12:55 am, izaa said...
delicious cake
On July 15, 2018 at 12:31 pm, Kelly said...
Love it! Such a perfect flavor combination!
On September 06, 2018 at 09:43 pm, afsaneh said...
Hi, can I use frozen apricot or other fruits for this recipe?

Hi Afsaneh.

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

On February 03, 2020 at 09:23 pm, Inna said...
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!

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

On June 13, 2020 at 02:00 pm, Jaime said...
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!

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