Apricot Frangipane Tart

Lori Wilson

An Apricot Frangipane Tart pairs a crisp shortcrust pastry shell with a soft almond frangipane filling, topped with halved fresh or canned apricots that sink slightly as it bakes. The almond layer stays moist and fragrant while the fruit caramelizes around the edges. Total time runs about 1 hour 15 minutes including chilling the dough.

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Prep Time 40

Cook Time 45

Total Time 1 25

Course Dessert

Cuisine French

Servings slices

Calories 343 kcal

Equipment

1 Tart Pan with Removable Bottom
1 Food Processor
1 Whisk
1 Spatula
1 Baking Tray

Ingredients

For the Pastry

1 ¼ cups All-purpose flour preferably organic
¼ cup Sugar
½ cup Unsalted butter cold, cut into cubes
1 pc Egg yolk fresh
2 tbsp Cold water

For the Frangipane

⅔ cup Almond meal
⅓ cup Sugar
¼ cup Unsalted butter softened
1 large Egg
½ tsp Vanilla extract pure
6 pcs Apricots ripe and halved

Instructions

Prepare the Pastry: In a food processor, pulse the flour and sugar together. Add the butter and process until the mixture resembles coarse breadcrumbs. Add the egg yolk and water, processing until the dough just comes together. Wrap in cling film and refrigerate for at least 30 minutes.
Blind Bake the Crust: Preheat oven to 180°C (350°F). Roll out the pastry between two sheets of baking paper to fit a 9-inch tart pan. Line the pan, trim edges, and fill with baking beans. Bake for 15 minutes, remove beans, and bake for another 5 minutes until golden. Cool completely.
Make the Frangipane: In a bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined. Fold in the almond meal until the mixture forms a smooth batter.
Assemble the Tart: Spread the frangipane in the cooled pastry shell. Arrange apricot halves, cut side up, on top, gently pressing them into the frangipane. Bake at 180°C (350°F) for 25 minutes until golden and set.
Cool and Serve: Allow the tart to cool in the pan before removing. Serve at room temperature or chilled, dusted with powdered sugar if desired.

Notes

For a twist, try adding a teaspoon of almond extract to the frangipane for a more pronounced almond flavor. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.

Nutrition

Calories: 343kcalCarbohydrates: 32gProtein: 5gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 12mgPotassium: 37mgFiber: 2gSugar: 15gVitamin A: 582IUVitamin C: 0.1mgCalcium: 32mgIron: 1mg

Keyword Almond tart, Apricot Frangipane Tart, French Dessert

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