Description
This Apricot Tart with Almond Cream is a beautifully balanced dessert featuring a buttery, crisp tart shell filled with rich almond frangipane and topped with sweet, juicy apricots. Inspired by traditional European baking and homemade with love, this elegant yet simple tart is perfect for summer gatherings, afternoon tea, or a special family dessert.
Ingredients
Scale
- 1 ¼ cups (160g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 2–3 tablespoons cold water
- Pinch of salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 cup (100g) almond flour
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum or almond extract (optional)
- 8–10 fresh apricots, halved and pitted
- 2 tablespoons apricot jam
- 1 tablespoon water
- Powdered sugar, for dusting (optional)
- ¼ cup sliced almonds (optional)
Instructions
- In a bowl, mix the flour, sugar, and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water gradually until a dough forms. Shape into a disc, wrap, and refrigerate for 30 minutes.
- Preheat the oven to 180°C (350°F). Roll out the dough and fit it into a 9-inch tart pan. Prick the base with a fork, line with parchment, and fill with baking weights. Blind bake for 15 minutes, remove weights, and bake for another 10 minutes until lightly golden.
- Prepare the almond cream by beating the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond flour, all-purpose flour, vanilla extract, and rum or almond extract until smooth.
- Spread the almond cream evenly over the pre-baked tart shell. Arrange the apricot halves cut-side up over the cream and sprinkle with sliced almonds if using.
- Bake for 35–40 minutes until the filling is set and golden brown. Allow the tart to cool in the pan.
- Warm the apricot jam with water until smooth, then brush over the apricots for a glossy finish. Dust with powdered sugar before serving.
Notes
For best flavor, use ripe, in-season apricots. Canned or jarred apricots can be substituted if well drained and patted dry. The tart dough can be made up to two days in advance and stored in the refrigerator. This tart freezes well without the glaze for up to one month. Serve slightly warm with whipped cream or vanilla ice cream for an extra indulgent treat.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 60mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg