Apricot Tart

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!

Course Dessert

Cuisine French

Prep Time 15

Cook Time 45

Chilling Time 20

Total Time 1 20

Servings slices

Calories 450kcal

Author Kyleigh Sage

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

US Customary - Metric

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

This apricot tart is best eaten the same day, but will keep in the fridge for up to 3 days.

Nutrition