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Perfect Apricot Almond Tart

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A nostalgic apricot almond tart featuring a flaky crust, rich almond filling, and a glossy honey glaze that creates a harmony of textures and flavors.

Ingredients

  • All-purpose flour – 1 1/4 cups (160g / 5.6 oz)
  • Granulated sugar – 2 tbsp
  • Salt – 1/4 tsp
  • Unsalted butter, cold and cubed – 1/2 cup (115g / 4 oz)
  • Ice water – 3-4 tbsp
  • Almond flour – 3/4 cup (75g / 2.6 oz)
  • Unsalted butter, softened – 1/3 cup (75g / 2.6 oz)
  • Granulated sugar – 1/3 cup (65g / 2.3 oz)
  • Large egg – 1, room temperature
  • Almond extract – 1 tsp
  • All-purpose flour – 1 tbsp
  • Fresh apricots, halved and pitted – about 8 medium (about 600g / 1.3 lbs)
  • Honey – 3 tbsp
  • Water – 1 tbsp

Instructions

  1. Make the Tart Crust: In a large bowl, whisk together 1 1/4 cups flour, 2 tbsp sugar, and 1/4 tsp salt. Add 1/2 cup cold, cubed unsalted butter. Use a pastry cutter or fingertips to rub butter into flour until mixture resembles coarse crumbs with pea-sized pieces. Slowly add 3 to 4 tbsp ice water, one tablespoon at a time, mixing gently until dough just holds together. Wrap in plastic and chill for 30 minutes.
  2. Prepare the Almond Filling: In a medium bowl, cream 1/3 cup softened butter with 1/3 cup sugar until light and fluffy (about 3 minutes). Beat in 1 large egg and 1 tsp almond extract until combined. Fold in 3/4 cup almond flour and 1 tbsp all-purpose flour. Set aside. If too loose, chill for 10 minutes.
  3. Roll Out the Dough and Assemble: Preheat oven to 350°F (175°C). On a lightly floured surface, roll dough into a 12-inch circle. Press into tart pan, trimming edges neatly. Spread almond filling evenly over crust. Arrange apricot halves cut side up snugly over filling.
  4. Bake the Tart: Place tart on baking sheet to catch drips. Bake 40-45 minutes until crust is golden and almond filling is set (toothpick should come out mostly clean). Apricots should be soft but hold shape.
  5. Prepare the Honey Glaze: While tart bakes, gently warm 3 tbsp honey with 1 tbsp water in small saucepan over low heat until thin and brushable. Remove from heat.
  6. Glaze and Cool: As soon as tart comes out of oven, brush apricots and crust edges with honey glaze for shiny finish. Let cool in pan on wire rack at least 30 minutes before removing and serving.

Notes

Use cold butter for flaky crust. Don’t overwork dough to avoid toughness. Choose ripe apricots for best flavor. Brush honey glaze while warm but let tart cool slightly to prevent glaze from running. Tent with foil if crust browns too quickly. Blind bake crust for 10 minutes to prevent sogginess. Dough can be prepared up to 2 days ahead or frozen for up to a month. Vegan and gluten-free substitutions available.

Nutrition

Keywords: apricot tart, almond tart, honey glaze, dessert, easy tart recipe, homemade tart, fruit tart, almond cream, summer dessert

Find it online: https://twirltaste.com/perfect-apricot-almond-tart-recipe-easy-homemade-honey-glaze-dessert/