Apricot and almond tart
A classic almond and apricot tart featuring crisp, buttery pastry, a rich frangipane filling, and a glossy apricot glaze. Perfect served warm or cold as a show stopping dessert for any occasion.
Updated : 14 July, 2025
Easy
About 45 min.
Ingredients
For the pastry
225 grams
Flour
100 grams
Butter
50 grams
Sugar
1
Eggs
For the almond filling
175 grams
Butter
175 grams
Sugar
4
Eggs
175 grams
Almond flour
1 teaspoon
Almond extract
200 grams
Apricot jam
For the decoration
8
Apricot
4 tablespoon
Apricot jam
15 grams
Almond flakes
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 190C and place a heavy, flat baking tray in to heat.
Step 2
To prepare the pastry, rub the flour and butter together by hand until the texture resembles breadcrumbs, or briefly pulse them together in a food processor. Stir in the sugar, then add the egg and one tablespoon of water. Mix until the dough just comes together, being careful not to overwork it. Wrap the dough in cling film and refrigerate for 20 minutes.
Step 3
Once chilled, roll the pastry out on a floured surface and use it to line a 28cm flan tin. Prick the base with a fork and refrigerate again for 10 minutes.
Step 4
Line the pastry with parchment paper and fill with ceramic baking beans or uncooked rice. Bake on the preheated tray for about 15 minutes, until the pastry is set and pale brown. Remove the beans and paper, then return the case to the oven for a further 10-12 minutes until the base is fully cooked.
Step 5
For the filling, place the butter and sugar in a food processor and pulse until creamy. Add the eggs and blend again, then mix in the ground almonds and almond extract.
Step 6
Spread a thin layer of apricot jam over the cooled pastry base. Spoon the almond filling over the jam and spread evenly. Bake for 30-40 minutes, or until the filling is golden and set. Remove from the oven and allow to cool.
Step 7
Meanwhile, gently poach the apricot halves in water until just tender, then set aside to cool slightly.
Step 8
Arrange the poached apricots in concentric circles over the tart. Warm a little apricot jam in a saucepan over low heat, then strain it through a fine sieve. Brush the glaze generously over the apricots and scatter with flaked almonds.