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Perfect Apricot-Almond Frangipane Tart

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An elegant yet approachable tart featuring a flaky crust, creamy almond frangipane filling, and fresh apricot halves glazed with apricot jam. Perfect for special occasions and easy to make with pantry staples.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 7 tablespoons (100g) unsalted butter, cold and cubed
  • 1/4 cup (30g) powdered sugar
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons ice-cold water
  • 6 tablespoons (85g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 cup (100g) ground almonds (almond meal), finely ground
  • 2 large eggs, room temperature
  • 1 tablespoon (8g) all-purpose flour
  • 1/2 teaspoon pure almond extract (optional)
  • 1 teaspoon vanilla extract
  • About 6 medium fresh apricots, halved and pitted
  • 2 tablespoons apricot jam or preserves, warmed
  • 2 tablespoons toasted slivered almonds

Instructions

  1. Make the Tart Dough: In a bowl or food processor, combine sifted flour, powdered sugar, and a pinch of salt. Add cold, cubed butter and cut into flour until texture resembles coarse crumbs with pea-sized bits.
  2. Add egg yolk and 1 tablespoon ice-cold water. Mix gently until dough just comes together. Add more water if needed, but avoid overworking.
  3. Form dough into a disk, wrap in plastic, and chill in fridge for at least 30 minutes.
  4. Prepare the Almond Frangipane: Cream softened butter with granulated sugar until pale and fluffy (about 3 minutes). Add eggs one at a time, beating well after each.
  5. Fold in ground almonds, flour, almond extract, and vanilla extract until smooth and slightly thick.
  6. Roll out the Tart Dough: On a lightly floured surface, roll dough into a 12-inch circle about 1/8 inch thick. Transfer to tart pan, press into edges, trim excess, and chill for 10 minutes.
  7. Preheat oven to 350°F (175°C). Line tart shell with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake 5 more minutes until just golden.
  8. Assemble the Tart: Spread almond frangipane evenly into pre-baked shell. Arrange apricot halves cut-side up on top, nestling gently into filling.
  9. Bake tart at 350°F (175°C) for 35-40 minutes until frangipane puffs slightly and turns golden, and apricots soften but hold shape.
  10. Remove tart from oven and immediately brush apricot halves with warmed apricot jam for glaze. Sprinkle toasted slivered almonds on top.
  11. Cool tart on a rack for at least 1 hour before removing from pan to let frangipane set and flavors meld.

Notes

Keep butter cold and handle dough minimally for a flaky crust. Blind bake crust to prevent sogginess. Use finely ground almonds for smooth frangipane. Brush apricot halves with warm apricot jam for a shiny glaze. Tent tart with foil if edges brown too quickly. Room temperature eggs help avoid curdling in filling.

Nutrition

Keywords: apricot tart, almond frangipane, frangipane tart, apricot almond dessert, easy tart recipe, special occasion dessert, flaky crust, almond cream

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