Ultimate Apricot Tart Recipe
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.
Fresh apricots are at their peak during the summer months, bursting with juicy flavor and vibrant color. When paired with the almond-infused frangipane, the tart becomes a celebration of seasonal ingredients, offering a taste of summer in every slice. The tartness of the apricots balances the sweetness of the frangipane, creating a perfectly balanced dessert that is both refreshing and indulgent.
Why is this the best recipe?
- Perfect Flavor Combination: The sweet and tangy apricots pair beautifully with the rich and nutty frangipane filling, creating a harmonious blend of flavors.
- Textural Contrast: The creamy frangipane filling and tender apricots atop a crisp tart crust offer a delightful contrast in textures.
- Visual Appeal: The vibrant color of the apricots against the golden frangipane and tart crust makes for a visually stunning dessert.
- Simple yet Impressive: While the tart appears elegant and complex, it is relatively easy to make, allowing home bakers to impress their guests with minimal effort.
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.
Step-by-step: Apricot tart with frangipani filling
Shortcrust pastry dough
- In the 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 it is firm enough 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 floured surface 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 to leave the crust in the fridge for a long time, wrap it in plastic so it does not dry out.
Prebake pastry
- Preheat the oven to 400°F / 200°C / Gas Mark 6.
Pro tip – It is 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 a 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.
- Cream cheese nectarine tart
- Peach crumble pie
- Fresh fig tart
- Blueberry Tart Recipe or Strawberry Tart
- Apple tart or apple tarte tatin
- Classic apple pie or Apple crumble tart
Frequently asked questions
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 crème 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 and 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 an 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 is easy to find in most supermarkets. Roll, blind-bake, and fill, just as I have shown in the video.
Apricot Tart
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
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 (60 g) Butter, unsalted
- ½ cup (50 g) Sugar
- 1 cup (112 g) Almond meal (ground almonds)
- 2 tbsp (15 g) 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)
Method
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.1 ½ cup All-purpose flour, 2 tbsp Almond meal , 8 tbsp Butter, ¼ cup Powdered sugar, ⅙ tsp Salt, 1 Egg yolk, 1 tsp Vanilla extract, ½ tsp Lemon juice
- Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until it is firm enough to roll. I prefer to chill it overnight.
- Roll the chilled dough on a lightly dusted surface with flour to the size of a 9-inch tart pan.
- 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.
- Chill the crust in the fridge for 15 minutes up to 48 hours.
- Preheat the oven to 400°F / 200°C / Gas Mark 6.
- 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.
- 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.4 tbsp Butter, unsalted, ½ cup Sugar, 1 cup Almond meal , 2 tbsp All-purpose Flour, 2 Eggs, 1 tsp Lemon juice, ⅛ tsp Salt, 1 tsp Vanilla extract
Bake the apricot tart
- Pour the filling into the partially baked tart shell. Arrange the sliced fruit as best you can. And sprinkle some sliced almonds on top.1 lb Apricots
- Bake for about 40 to 45 minutes or until the top looks set. Brush the top of the tart with melted apricot jam.2 tbsp Apricot jam
- Chill the pie for at least 3 hours, preferably overnight, before serving.
Notes
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- Choose Ripe Apricots: Select ripe apricots that are slightly soft to the touch but still firm. Overly ripe apricots may become mushy when baked.
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- Prebake the Tart Crust: Blind bake the tart crust before adding the frangipane and apricots. This helps prevent the crust from becoming soggy.
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- Use Almond Flour: For the frangipane filling, use almond flour for a smooth and creamy texture. Avoid using almond meal, which can be grainy.
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- Cream Butter and Sugar Well: Cream the softened butter and sugar together until light and fluffy. This helps incorporate air into the frangipane, resulting in a lighter texture.
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- Spread Frangipane Evenly: Spread the frangipane filling evenly over the prebaked tart crust to ensure even baking and a uniform texture.
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- Arrange Apricots Neatly: Arrange the apricot halves on top of the frangipane in a neat and orderly manner. This not only looks more appealing but also ensures even cooking.
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- Brush with Apricot Glaze: For a shiny finish, brush the apricots with a warm apricot glaze after baking. Simply heat apricot preserves with a bit of water until melted, then brush over the tart.
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- Serve at Room Temperature: Allow the tart to cool to room temperature before serving. This allows the flavors to meld together and the frangipane to set properly.
Equipment you will need
Nutrition
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Oh love anything with a frangipane filling! This tart looks amazing 🙂
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!
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!
Sara. Happy you enjoyed this. Thank you for the lovely feedback.
I love apricot desserts and this tart looks delicious. The perfect summer treat.
Such a wonderful and flavor-packed summertime tart! It sounds absolutely amazing paired with that shortcrust pastry base.