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.
Table of Content
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.
Why make this recipe?
- This recipe is for anyone that loves tarts with fresh fruits. Today, I am using fresh apricots. But peaches, nectarines, and figs are also perfect in this recipe.
- And while it looks like a lot of work, almost everything can be made ahead of time.
- It's simple and easy to make. There are three components to this recipe:
- Pastry - I am using rich shortcrust pastry, which needs a longer chilling time but you can also use a sweet shortcrust pastry that needs less chilling time.
It is very easy to make a shortcrust pastry at home, but you can also use store-bought to make this a semi-homemade recipe. - Filling - Frangipane is an almond-based filling and takes as little as 5 minutes to prep.
- Fruit - There is no need to poach the fruit for this recipe, so it is simply just chopping them into wedges. Easy peasy!
- Pastry - I am using rich shortcrust pastry, which needs a longer chilling time but you can also use a sweet shortcrust pastry that needs less chilling time.
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.
More recipes with apricots
More tarts with fruits
How long will this apricot tart keep?
This tart with frangipani filling will keep at room temperature for 2 to 3 days and in the fridge for 5 to 6 days. You can even freeze this tart for up to 3 months. Later, thaw in the fridge overnight for best results.
What is frangipani or Frangipane?
Frangipane, or almond cream, is known as Frangipani in Italian and creme frangipane in French. It is a creamy custard filling made with almonds, eggs, butter, and sugar, sometimes referred to as almond pastry cream. And it's often used as fillings in tarts with fruits as well as in puff pastry treats. It's a very versatile filling that works beautifully in any dessert.
Can I omit the almonds in the recipe?
For the shortcrust pastry, you can replace the almond meal with flour. However, the almonds are the base of a frangipani filling. And yet, you can replace them with other nuts that you like.
Can I make apricot tart without frangipane filling?
I do have other summer fruit tarts with other fillings. Replace any of those with apricots and you will have an apricot tart without frangipani filling.
Nectarine cream-cheese tart also see Nectarine tart
Peach crumble pie or Fresh fig tart.
How do I use ready-to-roll shortcrust pastry for this tart?
Yes, ready-to-roll shortcrust pastry can be found easily in most supermarkets. Roll, blind-bake, and fill just as I have shown in the video.
Printable Recipe
Apricot Tart
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F/ 177°C/ Gas mark 4
Difficulty: Easy
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes one 9-inch Tart
Shorcrust Pastry
- 1 ½ cup (190 g) All-purpose flour
- 2 tablespoon (30 g) Almond meal ((ground almonds))
- 8 tablespoon (113 g) Butter (unsalted, room temperature)
- ¼ cup (30 g) Powdered sugar
- ⅙ teaspoon Salt
- 1 Egg yolk (large)
- 1 teaspoon Vanilla extract
- ½ teaspoon Lemon juice (optional )
Frangipani Filling
- 1 lb (450 g) Apricots (approx 6 to 8)
- 4 tablespoon Butter, unsalted
- ½ cup (50 g) Sugar
- 1 cup (112 g) Almond meal ((ground almonds))
- 2 tablespoon All-purpose Flour
- 2 Eggs (large)
- 1 teaspoon Lemon juice
- ⅛ teaspoon Salt
- 1 teaspoon Vanilla extract
For the glaze
- 2 tablespoon Apricot jam ((optional) )
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.
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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Jac
Oh love anything with a frangipane filling! This tart looks amazing 🙂
Meenakshi Thakur
Have been looking for an apricot recipe. So glad I found this recipe. It was a total hit with the kids. Thanks, for the amazing recipe, Veena!
Sara Welch
Enjoyed this for dessert last night and it did not disappoint! Your instructions are very helpful; easily, a new favorite way to satisfy my sweet tooth!
Veena Azmanov
Sara. Happy you enjoyed this. Thank you for the lovely feedback.
Dannii
I love apricot desserts and this tart looks delicious. The perfect summer treat.
Tara
Such a wonderful and flavor-packed summertime tart! It sounds absolutely amazing paired with that shortcrust pastry base.