This frangipane apricot tart has a nutty almond flour crust topped with a fluffy almond frangipane cream and fresh apricots! It's a simple but delicious summer dessert to use up all your fresh apricots!
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What is Frangipane?
Frangipane is an almond-flavored pastry cream used as a filling in desserts and classic French-style pastries. It's a super simple filling that comes together easily and bakes to perfection! When raw, it's a smooth silky cream but bakes up to a light, cake-like texture.
Frangipane can also be used in pastries like croissants and stollen.
Frangipane tarts can be made with any kind of fruit you like! This apricot frangipane tart is perfect for summer, but my cranberry frangipane tart is perfect for the winter holidays!
This apricot almond tart is super easy to make and both the filling and tart crust come together in minutes in a food processor! Since the ingredients for both the crust and filling are similar, you don't even have to clean it out in between! [perfect for lazy people like me]
Ingredient Notes
You just need a few ingredients to make this fresh apricot tart!
Apricots - I love the pairing of fresh apricots and almond, but you could also use fresh peaches, nectarines, or plums!
Almond Flour Crust - I like to use this almond flour short crust, but you could also use flaky pie crust, or a cookie crust like the one from this custard tart!
Almonds - I love adding toasted almonds to the top of this apricot tart!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make a Frangipane Tart
Add the flour, almond flour, powdered sugar, salt, and butter to the food processor and pulse until a shaggy dough forms.
Add in the egg and almond extract and pulse until the dough comes together in large chunks.
Dump the dough into a 9-inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Lightly prick the dough with a fork and then place in the freezer for 20-30 minutes to firm up.
While the crust is chilling, preheat the oven to 350°F.
Bake crust at 350°F for 15-20 minutes or until the bottom of the crust is dry.
Remove from the oven and let cool slightly while you prepare the filling.
For the filling, add the almond flour, flour, sugar, salt and butter to the food processor and pulse until it starts to come together. Then add in the egg and almond extract and pulse until the filling is smooth and creamy. [Note: since the crust and filling have the same ingredients, no need to clean the food processor in between!]
Spoon the frangipane filling over the bottom of the slightly cooled crust. Gently spread it to the edges of the tart, and smooth out the surface.
Arrange the fresh sliced apricots over top of the frangipane filling.
Bake the tart at 350°F for 30-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the tart from the oven and allow it to cool completely.
Add the sliced almonds to a small pan and toast over low heat until golden brown.
Top the apricot tart with the toasted almonds and lightly dust with powdered sugar.
Recipe FAQ's
This apricot tart is best eaten the same day, but will keep in the fridge for up to 3 days.
Yes! Peaches, plums, or nectarines would all work great! You could also use your favorite berries.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Apricot Tart
Special Equipment
Ingredients
Crust
- ¾ cup all purpose flour
- ½ cup almond flour
- ¼ cup powdered sugar
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter
- 1 large egg
- ½ teaspoon almond extract
Frangipane
- 1 ¼ cup almond flour
- 2 tablespoons all purpose flour
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter
- 1 large egg
- 1 teaspoon almond extract
- 6 medium fresh apricots , sliced
Topping
- ¼ cup sliced almonds, toasted
- powdered sugar, for dusting
Instructions
Crust
- Add the flour, almond flour, powdered sugar, salt, and butter to the food processor and pulse until a shaggy dough forms.
- Add in the egg and almond extract and pulse until the dough comes together in large chunks.
- Dump the dough into a 9-inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Lightly prick the dough with a fork and then place in the freezer for 20-30 minutes to firm up.
- While the crust is chilling, preheat the oven to 350°F.
- Bake crust at 350°F for 15-20 minutes or until the bottom of the crust is dry.
- Remove from the oven and let cool slightly while you prepare the filling.
Frangipane
- Add the almond flour, flour, sugar, salt and butter to the food processor and pulse until it starts to come together. Then add in the egg and almond extract and pulse until the filling is smooth and creamy. [Note: since the crust and filling have the same ingredients, no need to clean the food processor in between!]
- Spoon the frangipane filling over the bottom of the slightly cooled crust. Gently spread it to the edges of the tart, and smooth out the surface. Arrange the fresh sliced apricots over top of the frangipane filling.
- Bake the tart at 350°F for 30-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the tart from the oven and allow it to cool completely.
- Add the sliced almonds to a small pan and toast over low heat until golden brown.
- Top the apricot tart with the toasted almonds and lightly dust with powdered sugar.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Valjean L Merkel says
How would I put this together without a food processor?
Kyleigh Sage says
You can mix everything by hand, it just takes a little longer and won't be as smooth.