Making an Apricot Frangipane Tart might sound fancy, but trust me, it’s easier than you think! This recipe is all about combining the tangy sweetness of apricots with the nutty, buttery goodness of frangipane in a flaky crust. It’s a showstopper dessert that’s surprisingly simple to put together.
Why You Will Love This Recipe
This Apricot Frangipane Tart is more than just a pretty dessert; it’s a flavor explosion in every bite. The combination of juicy apricots and the rich, almond-flavored frangipane filling creates a perfect balance of sweet and tart. What sets this tart apart is its simplicity – you don’t need to be a professional baker to achieve stunning results. The easy-to-make pastry crust and straightforward frangipane filling ensure that even beginner bakers can create a masterpiece. Plus, it’s a great way to use seasonal apricots and impress your friends and family with a homemade treat. If you are looking for a homemade dessert that is both delicious and visually appealing, this apricot almond tart is a perfect option.
Ingredients
For the Crust:
- 1 1/4 cups (150g) all-purpose flour
- 1/2 cup (115g) cold unsalted butter, cut into cubes
- 1/4 cup (60ml) ice water
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
For the Frangipane Filling:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 cup (100g) almond flour
- 2 large eggs
- 1 teaspoon almond extract
For the Apricot Topping:
- 1 pound fresh apricots, halved and pitted
- 2 tablespoons apricot jam
- 1 tablespoon water
- 1/4 cup sliced almonds (optional, for garnish)
Step-by-Step Instructions
1. Make the Crust:
In a large bowl, mix the flour, sugar, and salt. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This chilling step is crucial to prevent the dough from being too sticky.
2. Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, trimming any excess from the edges. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
3. Prepare the Frangipane Filling:
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the almond flour until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract until evenly distributed.
4. Assemble the Tart:
Pour the frangipane filling into the prepared tart crust, spreading it evenly. Arrange the apricot halves, cut-side up, on top of the frangipane filling.
5. Bake the Tart:
Preheat your oven to 375°F (190°C). Bake the tart for 35-40 minutes, or until the crust is golden brown and the frangipane filling is set and lightly golden. If the crust starts to brown too quickly, you can tent it with foil during the last 10-15 minutes of baking.
6. Glaze the Apricots:
While the tart is baking, prepare the apricot glaze by heating the apricot jam and water in a small saucepan over low heat. Stir until smooth and combined. Once the tart is out of the oven, brush the warm glaze over the apricots to give them a glossy finish.
7. Cool and Garnish:
Let the Apricot Frangipane Tart cool completely in the pan before removing it. This will help the filling set properly. Before serving, garnish with sliced almonds, if desired.
Serving Suggestions
This Apricot Frangipane Tart is delicious served slightly warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream complements the tart perfectly, adding a cool and creamy contrast to the warm, nutty flavors.
For a simple yet elegant presentation, dust the tart with a light coating of powdered sugar before serving. The sliced almonds add a nice crunch and visual appeal. You can also garnish with a sprig of fresh mint for a pop of color.
This tart is perfect for any occasion, from a casual family gathering to a more formal dinner party. Its beautiful appearance and delightful taste make it a crowd-pleaser every time. This apricot tart is a must-try!
Storage and Reheating
To store, cover the Apricot Frangipane Tart tightly with plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 3 days.
To reheat, you can warm individual slices in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. You can also reheat slices in the microwave for 20-30 seconds, but be careful not to overheat them.
Key Details
- Prep Time: 30 minutes (plus 30 minutes chilling time)
- Cook Time: 35-40 minutes
- Servings: 8 slices
Required Equipment:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry blender or fingertips
- Large mixing bowl
- Small saucepan
Apricot Frangipane Tart
Ingredients
- 1 1/4 cups 150g all-purpose flour
- 1/2 cup 115g cold unsalted butter, cut into cubes
- 1/4 cup 60ml ice water
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup 115g unsalted butter, softened
- 1/2 cup 100g granulated sugar
- 1 cup 100g almond flour
- 2 large eggs
- 1 teaspoon almond extract
- 1 pound fresh apricots halved and pitted
- 2 tablespoons apricot jam
- 1 tablespoon water
- 1/4 cup sliced almonds optional, for garnish
Instructions
- In a large bowl, mix the flour, sugar, and salt. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, trimming any excess from the edges. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the almond flour until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract until evenly distributed.
- Pour the frangipane filling into the prepared tart crust, spreading it evenly. Arrange the apricot halves, cut-side up, on top of the frangipane filling.
- Preheat your oven to 375°F (190°C). Bake the tart for 35-40 minutes, or until the crust is golden brown and the frangipane filling is set and lightly golden. If the crust starts to brown too quickly, you can tent it with foil during the last 10-15 minutes of baking.
- While the tart is baking, prepare the apricot glaze by heating the apricot jam and water in a small saucepan over low heat. Stir until smooth and combined. Once the tart is out of the oven, brush the warm glaze over the apricots to give them a glossy finish.
- Let the Apricot Frangipane Tart cool completely in the pan before removing it. This will help the filling set properly. Before serving, garnish with sliced almonds, if desired.