Indulge in the essence of summer with our exquisite apricot tart. Each bite is a symphony of flavors, with the natural sweetness of fresh apricots harmonizing perfectly with the rich and creamy frangipane filling. But what exactly is frangipane? It’s a luxurious almond-flavored pastry cream that adds a depth of flavor and a moist, tender texture to the tart. Why is this combination the best summer dessert? 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. Whether you’re hosting a summer barbecue, a picnic in the park, or simply craving a taste of the season, our apricot tart with frangipane filling is sure to delight your taste buds and leave you longing for more.
Step-by-step: 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.
Tips for Success
Choose Ripe Apricots: Select ripe apricots that are slightly soft to the touch but still firm. Overly ripe apricots may become mushy when baked. Prebake the Tart Crust: Blind bake the tart crust before adding the frangipane and apricots. This helps prevent the crust from becoming soggy. Use Almond Flour: For the frangipane filling, use almond flour for a smooth and creamy texture. Avoid using almond meal, which can be grainy. 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. Spread Frangipane Evenly: Spread the frangipane filling evenly over the prebaked tart crust to ensure even baking and a uniform texture. 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. Brush with Apricot Glaze: For a shiny finish, brush the apricots with a warm apricot glaze after baking. Simply heat apricot preserves with a little water until melted, then brush over the tart. 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.
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Frequently asked questions
Creative variations
Here are some creative variations to the classic apricot tart with frangipane filling:
Almond Crust: Instead of a traditional tart crust, make an almond crust by adding almond flour to the dough. This will enhance the almond flavor in the frangipane filling. Apricot and Ginger: Add a hint of ginger to the frangipane filling or sprinkle crystallized ginger over the apricots before baking for a spicy kick. and Apricot and Lavender: Infuse the frangipane filling with dried culinary lavender for a subtle floral flavor that pairs beautifully with the apricots. Apricot and Pistachio: Add chopped pistachios to the frangipane filling for added crunch and a pop of color. Apricot and Honey Glaze: Brush the apricots with a mixture of honey and warm water before baking for a sweet and glossy finish. or Apricot and Cardamom: Add ground cardamom to the frangipane filling for a warm, aromatic flavor that complements the apricots. Apricot and Almond Streusel: Top the tart with an almond streusel made from flour, sugar, butter, and sliced almonds for added texture and flavor. Apricot and Mascarpone: Mix some mascarpone cheese into the frangipane filling for a richer, creamier texture.
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