Looking for a standout dessert for your next summer gathering? Check out the Apricot Almond Frangipane Tart Recipe! This classic French treat blends buttery shortcrust pastry, creamy almond filling, and fresh apricot slices for a delightful, impressive dessert that’s sweet, tangy, and crunchy. Your guests will be wowed!
Whether you’re an experienced baker or a novice in the kitchen, this recipe is easy to follow and yields a beautiful and delicious tart.So why not give it a try and enjoy the burst of flavors that summer fruits have to offer?
Key Apricot Almond Frangipane Tart Ingredients & Why
Apricots
Fresh apricots, sweet and tangy, top the tart.
Almond Flour
Ground almonds create a nutty, creamy frangipane filling.
Butter
Unsalted butter enriches both crust and filling.
Granulated and powdered sugar sweeten the tart.
Eggs
Eggs bind and structure both crust and filling.
Flour
All-purpose flour provides structure and shape.
Eggs
Optional lemon zest enhances frangipane’s flavor.
Flour
Vanilla extract flavors both crust and filling.
Lemon Zest
A pinch of salt balances the crust’s sweetness.
How Do You Make The Best Apricot Almond Frangipane Tart?
Pâte Sucrée
- Achieve smoothness by mixing soft Butter and Icing Sugar in a stand mixer or large bowl with a hand mixer for a couple of minutes.
- Mix Egg and Almond Meal, scrape as needed, add sifted flour and salt, and stop once a rough dough forms.
- Create a ball, layer it between parchment paper, and roll to a 4mm thickness. Chill on a tray for at least 1 hour.
- Peel off the baking paper, place the pastry into a 24 cm (9.5-inch) tart tin with a removable bottom, and press it into a sharp 90-degree angle. Trim any excess using a small knife. Refrigerate for at least 1 hour, or, better yet, overnight (or up to 24 hours) for optimal results.
- Preheat your oven to 160°C (325°F), then dock and freeze the pastry. Par-bake for 15-20 minutes until the bottom is dry. Cool on a wire rack.
Almond Cream Filling
- Achieve creamy texture by mixing soft Butter and Sugar in stand mixer for 2-3 minutes.
- Mix pre-whisked Eggs and optional vanilla paste until smooth (refer to note 3), then add Almond Meal for a thick, coarse paste.
- Achieve a uniform layer of almond cream on the cool, partially baked tart crust (note 4 for guidance).
Toppings
- Wash and halve apricots, remove stones, slice, press into almond cream, and generously sprinkle with slivered almonds.
- Bake at 160°C/325°F for 40-50 minutes until the almond filling rises and becomes golden. Then, simply cool it on a wire rack.
- Warm apricot jam (see note 5) briefly in a small bowl and use it to brush over the cooked apricots and almond filling for added flavor.
Pro Tips For Making Apricot Almond Frangipane Tart Recipe
- Choose ripe, slightly soft, deep orange apricots for the best flavor and texture in your tart.
- Ensure a crispy crust by blind baking it before adding frangipane and apricots.
- Achieve a nutty, denser texture in the frangipane filling with almond flour.
- Elevate the flavor with lemon zest in the frangipane, complementing the apricots.
- Enhance freshness and shine by brushing the tart with a thin layer of apricot jam after baking.
- Serve the tart warm or at room temperature, dusted with icing sugar or topped with vanilla ice cream.
How to Store Apricot Almond Frangipane Tart
- After baking, allow the tart to cool to room temperature.
- Wrap the tart with plastic or aluminum foil.
- Refrigerate the tart for up to 2 days.
Can You Freeze Apricot Almond Frangipane Tart?
Freeze your fully cooked apricot almond frangipane tart as per The Happy Foodie recipe. Thaw before serving at room temperature. Freeze the pastry in a block or pre-rolled, based on your freezer space.
You can also store the tart in the fridge, covered in foil, for up to one day and reheat it in a low oven. While Pardon Your French doesn’t touch on freezing, The Happy Foodie’s recipe proves it’s a viable option.
Frequently Asked Questions About Apricot Almond Frangipane Tart
Can I use other fruits besides apricots?
Certainly! While apricots are a traditional option, you can get creative by using peaches, plums, or berries to craft a variety of delicious tarts.
Do I need to use fresh apricots?
Fresh apricots shine in this tart, but canned or dried apricots work too when fresh ones aren’t around.
Can I make the tart dough in advance?
You can prepare the tart dough in advance, refrigerate it for up to two days, and enjoy a more convenient preparation process.
How do I prevent the tart crust from getting soggy?
Enhance your tart by avoiding a soggy crust. Simply blind bake the tart shell before introducing the delightful frangipane and apricots. Blind baking involves partially setting the crust without any filling, ensuring a perfect foundation for your other ingredients.
Apricot Almond Frangipane Tart Recipe
Ingredients
Pâte Sucrée
- 100 gr unsalted butter - soft, at room temperature
- 50 gr icing sugar - sifted
- 1 large egg - at room temperature
- 40 gr almond meal
- 200 gr plain / all-purpose flour
- 1 pinch fine table salt
Almond Cream Filling
- 150 gr unsalted butter - soft, at room temperature
- 100 gr caster sugar
- 3 large eggs - at room temperature
- 150 gr almond meal
- 1 teaspoon vanilla paste (optional)
Toppings
- 6 small ripe apricots - about 300 grams
- 20 gr slivered almonds
- 1 tablespoon apricot jam (optional) - to glaze
Instructions
Pâte Sucrée
- Start by combining soft Butter and Icing Sugar in the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer). Mix on medium speed for a couple of minutes until you achieve a completely smooth consistency.
- Combine the Egg and Almond Meal, ensuring thorough mixing while occasionally scraping the bowl. Then, gently incorporate the sifted flour and salt until a rough dough forms.
- Shape the mixture into a ball, then sandwich it between two large sheets of parchment paper. Roll it out into a sizable 4mm-thick disk. Finally, transfer it onto a flat tray and refrigerate for a minimum of 1 hour.
- Begin by peeling off the baking paper, then delicately move the pastry to a 24 cm (9.5-inch) tart tin with a removable bottom. Press the pastry firmly into the corner of the tin to form a perfect 90-degree angle (see note 2). Trim away any surplus with a small paring knife. Finally, return the tart to the fridge for a minimum of 1 hour, but ideally, overnight (or up to 24 hours).
- To get started, preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit). While it's heating up, dock the pastry by pricking the bottom with a fork. Pop the pastry into the freezer. Afterward, par-bake it for 15 to 20 minutes or until the bottom feels dry to the touch. Finally, let it cool completely on a wire rack.
Almond Cream Filling
- Cream together soft Butter and Sugar in a stand mixer with paddle attachment or a large bowl with a hand mixer for 2-3 minutes until it's soft, creamy, and increased in volume.
- Begin by incorporating pre-whisked Eggs (best done in a separate bowl) and, if desired, vanilla paste to achieve a smooth consistency (refer to note 3). Following that, blend in the Almond Meal to create a thick, coarse paste.
- Smoothly distribute the almond cream across the pre-baked tart pastry's base, as explained in note 4.
Toppings
- Start by washing the apricots, then cut them in half, removing the stones. Proceed to slice each apricot half into three pieces. Gently press these apricot slices into the almond cream, forming two rings of apricots. Finish by generously sprinkling slivered almonds.
- To achieve perfect results, bake at 160°C (325°F) for 40-50 minutes, or until the almond filling puffs up and turns a beautiful golden hue. Afterward, allow it to cool on a wire rack.
- To enhance flavor, you can warm apricot jam (see note 5) in a small bowl and then delicately brush it onto the cooked apricots and almond filling.
