If you’ve ever dreamed of a dessert that combines fragrant, nutty frangipane with sweet-tart fruit in a crisp, golden crust, this Apricot Almond Tart is for you. With juicy apricots nestled over an airy almond filling and kissed with a glossy, fruity glaze, this French-inspired tart is my go-to showstopper for brunches, celebratory teas, or a summery after-dinner treat. It’s as lovely to look at as it is to eat, and best of all, it’s surprisingly approachable thanks to a simple list of ingredients and straightforward steps. This Apricot Almond Tart will quickly become the kind of recipe you’ll want to share with all your favorite people.
Ingredients You’ll Need
Everything in this Apricot Almond Tart recipe has a purpose, whether it’s to build a buttery base, add plush almond richness, or make those apricots shine. You don’t need anything fancy—just a few key ingredients that come together for the perfect bite.
- Tart crust: Whether you grab a store-bought shell or roll out homemade shortcrust, this is the golden, crisp base that holds everything together.
- Unsalted butter: Softened butter gives the filling an airy, creamy texture that’s absolutely essential in frangipane.
- Granulated sugar: Just enough to sweeten up both the almond filling and the apricots on top, balancing their tangy notes.
- Large eggs: Eggs are what set the filling and create a light, smooth custard under the fruit.
- Vanilla extract: A dash of vanilla warms up all of the flavors, bringing cozy depth to every bite.
- Almond flour: The starring player for that moist, aromatic, nutty base—don’t substitute here if you want true almond flavor.
- All-purpose flour: Just a touch gives the frangipane a bit of structure so it bakes up set but tender.
- Salt: A pinch rounds out the sweetness and enhances all the almond goodness.
- Almond extract (optional): For an extra almondy punch, this pure extract brings the filling to another level (try it once and you won’t go back!).
- Fresh apricots (or canned): These burst with tart, sunny flavor and create gorgeous contrast over the filling—use peaches or plums as a swap in a pinch.
- Sliced almonds: Toast up on top for a little crunch, a little extra nuttiness, and a beautiful finishing touch.
- Apricot jam: A quick, warm glaze at the end makes your Apricot Almond Tart bakery-worthy with its shine and boost of apricot flavor.
How to Make Apricot Almond Tart
Step 1: Prepare the Tart Crust
Start by preheating your oven to 350°F. Place your tart shell—a homemade shortcrust or store-bought, no judgment here—in a 9-inch tart pan and gently press it into the edges. Prick the base all over with a fork to keep it from puffing up. This simple prep step makes sure your Apricot Almond Tart has a crisp, even foundation.
Step 2: Mix the Almond Frangipane Filling
In a medium mixing bowl, cream together the softened butter and sugar until the mixture is pale and fluffy. Take your time—this is what makes the filling light. Then, add the eggs one at a time, beating after each, before stirring in the vanilla and almond extract. Fold in the almond flour, all-purpose flour, and salt. You’ll end up with a silky, spreadable batter that smells amazing already.
Step 3: Assemble the Tart
Scoop the almond frangipane into your tart shell and spread it evenly to cover the base. Now, arrange your apricot halves cut-side up on top, pressing them in gently so they nestle just into the batter. This way, every slice of the Apricot Almond Tart will reveal those bright, juicy apricot gems. Sprinkle the whole thing with sliced almonds for extra crunch and visual flair.
Step 4: Bake to Golden Perfection
Pop the filled tart into your preheated oven and bake for 40 to 45 minutes, or until the filling is a deep golden color and set in the center. The aroma will be nutty, buttery, and hard to resist. If the tart edges brown too quickly, just cover loosely with foil for the last 10 minutes. Remove from the oven and let it cool for at least 15 minutes in the pan, which helps the filling set up perfectly.
Step 5: Glaze and Cool
While the tart is still slightly warm, heat the apricot jam until it’s a thin, pourable glaze (a quick zap in the microwave works wonders). Brush this all across the surface of the apricots and almonds for that signature glossy finish. Allow your Apricot Almond Tart to cool completely before you attempt slicing for clean, bakery-worthy pieces.
How to Serve Apricot Almond Tart
Garnishes
A sprinkle of powdered sugar, a dollop of softly whipped cream, or a scattering of extra toasted sliced almonds turns each slice of Apricot Almond Tart into a breathtaking dessert plate. If you’re feeling fancy, a curl of lemon zest or a few fresh mint leaves add brightness to every bite.
Side Dishes
This tart is a star on its own, but it pairs dreamily with other light sides. Try serving it with a simple fruit salad—think ripe berries or sliced nectarines—or alongside a scoop of velvety vanilla or honey ice cream, which balances the tartness of the apricots beautifully.
Creative Ways to Present
For a playful twist, consider cutting the tart into bite-sized squares for a party platter, or pair thin wedges of Apricot Almond Tart with espresso for a chic, café-style finish. You can also serve with a drizzle of warm custard or crème anglaise for extra decadence!
Make Ahead and Storage
Storing Leftovers
Tightly wrap any leftover Apricot Almond Tart and store it in the refrigerator, where it keeps beautifully for up to three days. The flavors meld even more overnight, making that second-day slice even more divine.
Freezing
Want to get ahead? Once fully cooled, slice the tart and freeze individual pieces wrapped in parchment and foil. Let them thaw at room temperature before serving—just know the texture may be slightly softer than freshly baked, but every bit as delicious.
Reheating
If you like your tart slightly warm, pop slices into a 300°F oven for about 8–10 minutes. Avoid the microwave for reheating; gentle oven heat keeps the crust crisp and the frangipane dreamy.
FAQs
Can I use canned apricots instead of fresh?
Absolutely! Just be sure to drain them well and pat them dry with paper towels, since extra moisture can make the filling soggy. You’ll still get that signature Apricot Almond Tart charm.
Do I have to use almond extract?
No, almond extract is optional—vanilla alone is delicious—but a tiny splash serves as a flavor amplifier, making the entire tart taste extra rich and nutty. If you love almond flavor, it’s worth trying!
Can I make the crust from scratch?
Definitely. Homemade shortcrust pastry is fantastic and adds an extra homemade touch. Just make sure it’s well-chilled and roll it out evenly before pressing into the pan for the best Apricot Almond Tart base.
What if I can’t find fresh apricots?
No problem—peaches or plums work wonderfully, and even cherries will do in a pinch. Just make sure the fruit isn’t too wet and that it’s pitted, so the beautiful frangipane can do its thing.
Can I make Apricot Almond Tart in advance?
Yes! The tart can be baked up to a day ahead, cooled, and refrigerated. I suggest glazing just before serving if making ahead, for the freshest look and the best possible texture.
Final Thoughts
I hope you’ll fall in love with the subtle almond richness and sparkling apricot brightness of this Apricot Almond Tart as much as I have. Every step is truly worth it for a treat that’s beautiful and crowd-pleasing, yet effortlessly elegant. If you try it, don’t forget to share a slice or two—these are the recipes that taste even better when enjoyed together!
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Apricot Almond Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Apricot Almond Tart. A buttery crust holds a luscious almond filling topped with fresh apricots and a glossy apricot jam glaze. Perfect for any occasion!
Ingredients
Tart Crust:
- 1 9-inch tart crust (store-bought or homemade shortcrust)
Almond Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract (optional)
Topping:
- 8–10 fresh apricots, halved and pitted (or canned, drained and patted dry)
- 1/4 cup sliced almonds
- 2 tablespoons apricot jam (for glaze)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Place the tart crust into a 9-inch tart pan and press gently into the edges. Prick the base with a fork and set aside.
- Make the filling: In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add vanilla extract and almond extract if using. Stir in the almond flour, all-purpose flour, and salt until smooth.
- Assemble the tart: Spread the almond filling evenly into the tart shell. Arrange the apricot halves, cut side up, over the filling, pressing them in gently. Sprinkle with sliced almonds.
- Bake: Bake for 40–45 minutes or until the filling is golden and set. Remove from oven and let cool for 15 minutes.
- Glaze: Warm the apricot jam slightly and brush it over the top of the tart for a glossy finish. Let cool completely before slicing.
Notes
- You can substitute fresh apricots with peaches or plums if desired.
- The tart keeps well in the fridge for up to 3 days and is best served at room temperature or slightly chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
