Apricot Tart

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This apricot tart is the perfect way to celebrate summer fruits. Fresh apricots with a creamy, almond-based, frangipane filling in a rich buttery shortcrust pastry. This tart takes about 20 minutes to prep and 40 minutes to bake.

Have you been enjoying fresh apricots this season? We did have plenty this year. And while the season for apricots is fairly short, I managed to make quite a few treats, including my apricot jam.

Ingredients and substitutes

• Apricots – I am using fresh apricots but you can also use frozen or canned. Make sure to drain and pat the fruit down well so you don’t have excess moisture in the tart.
• Sugar – I’m using powdered sugar in the pastry and white granulated sugar in the filling. I highly recommend fine-grain sugar for the filling so it creams easily.
• Butter – We use soft room temperature butter for both the pastry and the filling. I like to use unsalted so I can control the amount of salt. But if salted butter is all you have, use it, and omit salt in the recipe.
• Almonds – Both the pastry and the filling are made with ground almonds or almond meal. But, almost any other ground nuts or a combination of ground nuts would work for this recipe.
• Vanilla – I am using vanilla bean paste but you can also use vanilla extract or vanilla sugar in this recipe.

Apricot tart with frangipani filling

Shortcrust pastry dough

• In a bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Then, add the vanilla extract, salt, and egg yolk. Next, add the almond meal and flour. Combine well.
  Pro tip – Do not over-cream as we do not want to add too much air into the dough.
• Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight.
  Pro tip – If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.

• Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan.
  Pro tip – This dough is delicate so it must be well chilled before rolling. Alternatively, it is easier to roll it between parchment papers.
• Transfer the dough to the tart pan. Gently press the dough into the tart pan making sure to press down into the shape of the pan. Then, remove the excess dough and neaten the edges of the tart pan.
  Pro tip – I like to roll my rolling pin over the tart to cut off the excess around the edges. Then, neaten the edges by running your thumb along the edges.
• Chill the crust in the fridge for 15 minutes up to 48 hours.
  Pro tip – If you are planning to leave the crust in the fridge for a long time, make sure to wrap in plastic so it does not dry out.

Prebake pastry

• Preheat the oven at 400°F / 200°C / Gas Mark 6.
  Pro tip – It is very essential that the oven is heated to the optimal temperature. Otherwise, the crust can shrink when baking.
• Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
• Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling.
  Pro tip – This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
• Reduce oven temperature to 350°F / 177°C / Gas mark 4.

Frangipane filling

• In a bowl, cream the butter and sugar, then add the almond meal, flour, and salt. Add eggs, one at a time, followed by the vanilla extract.
  Pro tip – Alternatively, you can add all ingredients to a stand mixer with the paddle attachment or food processor and combine well.

Bake the apricot tart

• Pour filling into the partially baked tart shell. Arrange the sliced fruit as best you can. And sprinkle some sliced almonds on top.
  Pro tip – As the filling cooks, it will rise a bit and the apricots will sink in further.
• Bake for about 40 to 45 minutes or until the top looks set. Brush the top of the tart with melted apricot jam.
  Pro tip – Place the pie on a baking tray for easy cleanup in case of spillage. If the tart edges turn brown too quickly, cover them with aluminum foil or a pie shield.

• Chill the pie for at least 3 hours, preferably overnight before serving.
  Pro tip – Cooling the tart will help the filling set and taste so much better.

Apricot Tart

Author: Veena Azmanov

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Prep Time: 20 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 10 minutes mins

Coooking Temperature: 350°F/ 177°C/ Gas mark 4

Calories: 402kcal

Adjust Servings Here: 9 Servings

Description

This apricot tart is the perfect way to celebrate summer fruits. Fresh apricots with a creamy, almond-based, frangipani filling in a rich buttery shortcrust pastry. This tart takes about 20 minutes to prep and 40 minutes to bake.

Video

Ingredients 

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Makes one 9-inch Tart

Shorcrust Pastry

• ▢ 1 ½ cup (190 g) All-purpose flour
• ▢ 2 tbsp (30 g) Almond meal ((ground almonds))
• ▢ 8 tbsp (113 g) Butter (unsalted, room temperature)
• ▢ ¼ cup (30 g) Powdered sugar
• ▢ ⅙ tsp Salt
• ▢ 1 Egg yolk (large)
• ▢ 1 tsp Vanilla extract
• ▢ ½ tsp Lemon juice (optional )

Frangipani Filling

• ▢ 1 lb (450 g) Apricots (approx 6 to 8)
• ▢ 4 tbsp Butter, unsalted
• ▢ ½ cup (50 g) Sugar
• ▢ 1 cup (112 g) Almond meal ((ground almonds))
• ▢ 2 tbsp All-purpose Flour
• ▢ 2 Eggs (large)
• ▢ 1 tsp Lemon juice
• ▢ ⅛ tsp Salt
• ▢ 1 tsp Vanilla extract

For the glaze

• ▢ 2 tbsp Apricot jam ((optional) )

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Instructions

Shortcrust pastry dough

• In a bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk. Next, add the almond meal and flour. Combine well.

  Pro tip – Do not over cream as we do not want to add too much air into the dough.
• Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight.

  Pro tip – If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
• Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan.

  Pro tip – This dough is delicate so it must be well chilled before rolling. Alternatively, it is easier to roll it between parchment papers.
• Transfer the dough to the tart pan. Gently press the dough into the tart pan making sure to press down into the shape of the pan. Then, remove the excess dough and neaten the edges of the tart pan.

  Pro tip – I like to roll my rolling pin over the tart to cut off the excess around the edges. Then, neaten the edges by running your thumb along the edges.
• Chill the crust in the fridge for 15 minutes up to 48 hours.

  Pro tip – If you plan on leaving the crust in the fridge for a longer time, make sure to wrap it in plastic so it does not dry out.
• Preheat the oven at 400°F / 200°C / Gas Mark 6.

  Pro tip – It is very essential that the oven is heated to the optimal temperature. Otherwise, the crust can shrink when baking.
• Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
• Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling.

  Pro tip – This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
• Reduce oven temperature to 350°F / 177°C / Gas mark 4.

Frangipani filling

• In a bowl, cream the butter and sugar, then add the almond meal, flour, and salt. Add eggs, one at a time, followed by the vanilla extract.

  Pro tip – Alternatively, you can add all ingredients to a stand mixer with the paddle attachment or food processor and combine well.

Bake the apricot tart

• Pour filling into the partially-baked tart shell. Arrange the sliced fruit as best you can. And sprinkle some sliced almonds on top.

  Pro tip – As the filling cooks it will rise a bit and the apricots will sink in further.
• Bake for about 40 to 45 minutes or until the top looks set. Brush the top of the tart with melted apricot jam.

  Pro tip – Place the pie on a baking tray for easy cleanup in case of spillage. If the tart edges turn brown too quickly, cover them with aluminum foil or a pie shield.
• Chill the pie for at least 3 hours, preferably overnight before serving.

  Pro tip – Cooling the tart will help the filling set and taste so much better.

Recipe Notes & Tips

• For homemade pastry keep the pastry chilled at all times. The chilled pastry will roll beautifully and will not shrink during baking.
• The shortcrust pastry should be rolled thin so you have enough space for filling. Thick pastry when cut, is like a thick biscuit with very little filling.
• If you are new to pastry making use roll the rich shortcrust pastry between two sheets of parchment paper otherwise use sweet shortcrust pastry
• Do not skip pre-baking the tart shell. Prebaking the shell ensures the pastry is partially cooked before you add the delicate filling to the tart. The result is a crisp beautiful crust.
• Also, avoid cutting the fruit ahead of time – this will prevent any oxidization, as well as prevent the fruit from releasing too much juice ahead of time.
• Cover the edges of the tart if it starts to brown too much. You can use a pie shield or aluminum foil over the edges.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 402– kcalCarbohydrates: 43– gProtein: 7– gFat: 23– gSaturated Fat: 11– gPolyunsaturated Fat: 1– gMonounsaturated Fat: 5– gTrans Fat: 1– gCholesterol: 99– mgSodium: 184– mgPotassium: 181– mgFiber: 3– gSugar: 22– gVitamin A: 1534– IUVitamin C: 6– mgCalcium: 50– mgIron: 2– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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