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Perfect Apricot Frangipane Tart

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A rich and elegant tart featuring a flaky crust, silky almond cream (frangipane), and fresh apricot slices topped with a shiny apricot jam glaze. Perfect for brunches or special occasions.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (160g)
  • 7 tbsp unsalted butter, cold and cubed (100g)
  • 1/4 cup powdered sugar (30g)
  • 1 large egg yolk, room temperature
  • 1–2 tbsp cold water
  • Pinch of salt
  • 5 tbsp unsalted butter, softened (70g)
  • 1/2 cup granulated sugar (100g)
  • 3/4 cup almond flour (75g)
  • 1 large egg, room temperature
  • 1 tsp almond extract (optional)
  • 1 tbsp all-purpose flour (8g)
  • 5–6 medium fresh apricots, thinly sliced
  • 2 tbsp apricot jam, warmed
  • 2 tbsp sliced almonds, toasted

Instructions

  1. Make the Tart Dough (20 minutes + chilling): Whisk together flour, powdered sugar, and salt. Add cold cubed butter and blend with fingertips or pastry cutter until coarse crumbs form with some pea-sized bits. Add egg yolk and 1 tbsp cold water, mix gently until dough clumps. Add second tbsp water if too dry.
  2. Form dough into a disk, wrap in plastic wrap, and chill in fridge for at least 30 minutes.
  3. Prepare the Almond Cream (Frangipane) (10 minutes): Beat softened butter and sugar until light and fluffy. Add egg and almond extract, mix well. Fold in almond flour and all-purpose flour until smooth and creamy but thick enough to hold shape.
  4. Roll and Blind Bake the Tart Shell (25 minutes): Roll chilled dough on lightly floured surface to about 12 inches diameter. Transfer to tart pan, press gently on bottom and sides, trim edges. Chill again for 15 minutes.
  5. Preheat oven to 350°F (175°C). Line dough with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5 minutes until lightly golden. Cool slightly.
  6. Assemble and Bake the Tart (30 minutes): Spread almond cream evenly over pre-baked crust. Arrange apricot slices in overlapping concentric circles on top. Sprinkle with toasted sliced almonds.
  7. Bake at 350°F (175°C) for 30-35 minutes until almond cream is set and golden.
  8. Glaze and Cool (10 minutes): Warm apricot jam and brush over apricot slices for shine. Cool tart completely on wire rack before serving.

Notes

Chill the dough twice to prevent shrinkage and maintain flakiness. Blind baking is essential to avoid soggy crust. Use room temperature eggs and butter for smooth almond cream. Avoid overbaking to keep filling moist. Thinly slice apricots for even baking and prettier presentation. Toast sliced almonds for added crunch and aroma. If edges brown too fast, cover with foil during last 10 minutes of baking.

Nutrition

Keywords: apricot tart, frangipane, almond cream, homemade dessert, easy tart recipe, French dessert, apricot frangipane tart

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