Perfect Apricot-Almond Frangipane Tart

Why Make This Recipe

The Perfect Apricot-Almond Frangipane Tart is a delightful dessert that beautifully combines the sweet and tart flavors of fresh apricots with the rich, nutty taste of almond frangipane. This tart not only looks stunning but also offers a wonderful contrast in textures—from the crisp tart shell to the creamy filling and juicy apricots. It’s an excellent choice for special occasions, gatherings, or even a sweet treat for yourself. The best part is that it’s straightforward to make, allowing even novice bakers to impress their family and friends.

How to Make Perfect Apricot-Almond Frangipane Tart

Ingredients

• 1 1/4 cups (150g) all-purpose flour, sifted
• 7 tablespoons (100g) unsalted butter, cold and cubed
• 1/4 cup (30g) powdered sugar
• 1 large egg yolk, room temperature
• 1-2 tablespoons ice-cold water
• 6 tablespoons (85g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 cup (100g) ground almonds (almond meal), finely ground
• 2 large eggs, room temperature
• 1 tablespoon (8g) all-purpose flour
• 1/2 teaspoon pure almond extract (optional)
• 1 teaspoon vanilla extract
• About 6 medium fresh apricots, halved and pitted
• 2 tablespoons apricot jam or preserves, warmed
• 2 tablespoons toasted slivered almonds

Directions

1. Make the Tart Dough: In a bowl or food processor, combine sifted flour, powdered sugar, and a pinch of salt. Add the cold, cubed butter and cut it into the flour until the mixture looks like coarse crumbs with small bits of butter. Add the egg yolk and 1 tablespoon of ice-cold water. Mix gently until the dough just comes together. If it’s too dry, add a little more water, but don’t overwork it. Shape the dough into a disk, wrap it in plastic, and chill it in the fridge for at least 30 minutes.

2. Prepare the Almond Frangipane: Beat the softened butter with granulated sugar until it’s pale and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Gently fold in the ground almonds, flour, almond extract (if using), and vanilla extract until the mixture is smooth and slightly thick.

3. Roll Out the Tart Dough: On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick. Transfer this to a tart pan, pressing it into the edges and trimming off any excess dough. Chill the shell for another 10 minutes.

4. Preheat the Oven: Set your oven to 350°F (175°C). Line the tart shell with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until it is just golden.

5. Assemble the Tart: Spread the almond frangipane evenly into the pre-baked shell. Arrange the apricot halves cut-side up on top, pressing them gently into the filling.

6. Bake the Tart: Bake the tart at 350°F (175°C) for 35-40 minutes, or until the frangipane puffs slightly and turns golden, and the apricots soften but keep their shape.

7. Glaze and Cool: As soon as you remove the tart from the oven, brush the apricot halves with warmed apricot jam to give them a nice shine. Sprinkle toasted slivered almonds on top. Let the tart cool on a rack for at least 1 hour before taking it out of the pan to allow the frangipane to set and the flavors to meld.

How to Serve Perfect Apricot-Almond Frangipane Tart

This tart is delicious on its own, but you can elevate the experience by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar on top can also add a lovely touch.

How to Store Perfect Apricot-Almond Frangipane Tart

You can store the tart in an airtight container at room temperature for up to two days. For longer storage, keep it in the fridge for up to five days. If you want to keep it longer, you can freeze the tart (without the glaze) for up to a month. Just remember to let it cool completely before freezing and wrap it well in plastic wrap.

Tips to Make Perfect Apricot-Almond Frangipane Tart

• Make sure the butter is cold when making the tart dough for a flakier crust.
• You can use other stone fruits like peaches or plums instead of apricots for different flavors.
• Always let the tart cool to set the filling properly; this will help prevent it from being too runny when you cut into it.

Variation

For a chocolate twist, you can fold some cocoa powder into the frangipane or sprinkle chocolate chips over the filling before baking.

FAQs

1. Can I make the tart crust ahead of time?
   Yes, you can prepare the tart dough a day in advance and keep it in the fridge. Just allow it to soften at room temperature for a few minutes before rolling it out.

2. What if I don’t have ground almonds?
   You can use almond flour as a substitute for ground almonds in this recipe.

3. Can I use canned apricots instead of fresh?
   While fresh apricots are best for flavor and texture, you can use canned apricots in a pinch. Just be sure to drain them well before using.