Apricot Frangipane Tart Recipe

In a world where strawberries and peaches seem to dominate the summer fruit sphere, it's always nice to change things up and give other produce time to shine. Enter apricots, which are pretty similar to other stone fruits like peaches, but they tend to have a nice tart flavor instead of purely a sweet one. Because of the tart flavor they bring to the table, apricots shine in sweet desserts, as they do in this apricot frangipane tart brought to us by recipe developer Jessica Morone

Just once glance at this beautiful tart and you'll most definitely want to serve it at your next gathering. "This is a great dessert for any summer party," Morone describes. "It's so pretty and everyone will be impressed." Between the sweet, buttery crust, the almond frangipane filling, the fresh apricots, and the final glaze of apricot jam, this dessert is elegant without being stuffy and just casual enough to enjoy at an outdoor summer barbecue. 

Gather the ingredients for this apricot frangipane tart

For the from-scratch crust, you'll need butter, powdered sugar, an egg, vanilla extract, and all-purpose flour. Next up is the frangipane, and for that, you'll need more butter, vanilla extract, all-purpose flour, and eggs, along with granulated sugar, almond flour, and lemon zest. "Adding lemon zest to the frangipane gives it a brighter and richer flavor that also pairs well with the apricots," Morone explains. Speaking of apricots, you'll need some fresh ones, along with apricot jam and a bit of water for the final glaze. And, for an additional final touch, have some sliced almonds on hand to sprinkle on top of the finished product.

If you don't have access to fresh apricots or want to make this recipe when they aren't seasonally available, Morone says that you can rehydrate dried ones. To do so, place dried apricots in a bowl, add boiling water and cover the bowl, allowing the apricots to soak for 10 minutes. Then you can drain the water and use the rehydrated apricots as you would fresh ones.

Begin making the tart crust

Kick things off by making the buttery tart crust. Add the powdered sugar and 10 tablespoons of softened butter to a large bowl, then use a hand mixer to cream the ingredients together until fluffy, which should take 3 to 4 minutes. Next, add an egg and ½ teaspoon of vanilla extract and mix. Finally, you're going to gradually add in the 2 cups of all-purpose flour. As you're adding the flour, keep the mixer's speed on low and stop mixing right when everything is fully combined. Once all of the flour is incorporated, you should have a cohesive dough on your hands. Use your hands to form the dough into a ball, wrap it up in plastic, and refrigerate for at least 1 hour. 

As you're making the crust, you may notice that there's quite a bit of sugar and butter that goes into the mix, but it all helps give it an irresistible flavor. "I love the crust on this tart, it's like a delicious, buttery sugar cookie," Morone says. " I would probably eat it all on its own."

Roll out the crust and bake

After your dough has chilled in the fridge, pull it out and place it on a clean, lightly-floured surface. Roll the dough out to be about ¼-inch thick and a little bit bigger than your tart pan. Transfer the rolled-out crust to the pan and press it in, making sure to tuck it into all of the pan's crevices. Cut away excess dough around the edge then transfer the whole thing back to the fridge to chill for 30 minutes. To save a little time, you could also chill it in the freezer for 15 minutes.

Whatever chilling method you choose, go ahead and get your oven preheating to 350 F. Once the crust has chilled, transfer it right into the preheated oven to bake for 15 to 20 minutes, or until it feels dry. "You want the tart crust to be golden and dry to the touch, you don't want to underbake it or your will end up with a raw-tasting shell," Morone warns. On the other hand, be sure not to overbake. "If you bake it too much it could start burning when you put it back in the oven when it's fully assembled," she explains. 

Make the frangipane filling and assemble the tart

Grab a large bowl and add the granulated sugar and the remaining 8 tablespoons of butter. Beat with a hand mixer until creamy then add in ⅓ of the almond flour and one egg, incorporating these ingredients on low speed. Alternate adding the remaining almond flour and eggs, still on low speed, until everything is evenly combined.

Next, add in the remaining 1 tablespoon of all-purpose flour, the lemon zest, and 1 teaspoon of vanilla extract. Mix these ingredients in until just combined, then transfer the frangipane to the par-baked tart shell. Spread the filling out evenly across the surface then layer the sliced apricots on top. Finally, sprinkle the sliced almonds on top.

Bake the tart

Transfer the tart pan to a baking sheet then pop it into the oven and bake for 45 to 55 minutes. "You want to make sure the frangipane gets puffy and golden before taking it out of the oven," Morone advises.

Once baked, remove the tart from the oven and mix together the apricot jam and water. Brush the jam mixture all over the top of the tart for an added fruity, sweet touch.

Slice and serve the apricot frangipane tart

With that final glaze of apricot jam on top of the tart, go ahead and slice into it and serve. While Morone notes that you could simply enjoy a slice with a sprinkle of powdered sugar, she says "You could also pair it with ice cream or whipped cream." Ideal for summer evenings but tasty all year round, this apricot frangipane tart will become your fruity dessert go-to when strawberries just aren't cutting it anymore.

Apricot Frangipane Tart Recipe
5 from 24 ratings
Striking the perfect balance between elegant and casual, this apricot frangipane tart is ideal for summer evenings, but still tasty all year round.
Prep Time
1.75
hours
Cook Time
1
hour
Servings
10
Servings
apricot and almond tart
Total time: 2 hours, 45 minutes
Ingredients
  • ¾ cup powdered sugar
  • 18 tablespoons salted butter, softened, divided
  • 4 large eggs, divided
  • 1½ teaspoons vanilla extract, divided
  • 2 cups + 1 tablespoon all-purpose flour, divided
  • ½ cup granulated sugar
  • 1 cup almond flour
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon lemon zest
  • 5 fresh apricots, peeled and sliced
  • 2 tablespoons apricot jam
  • 2 tablespoons sliced almonds
Directions
  1. Add the powdered sugar and 10 tablespoons of butter to a large bowl. Cream these together using an electric mixer or a stand mixer for about 3 to 4 minutes, until light and fluffy.
  2. Add 1 egg and ½ teaspoon of vanilla extract to the bowl and mix until combined.
  3. Gradually add 2 cups of flour to the bowl and combine with the mixer on low until all the flour is just combined.
  4. Form a ball with the dough, wrap it in plastic wrap, and refrigerate for at least 1 hour.
  5. Once chilled, roll the dough out to ¼-inch thick and slightly larger than the tart pan you are using. Press the dough evenly into the tart pan and trim the excess dough from the edges of the pan. Refrigerate the dough in the pan for 30 minutes or freeze it for 15 minutes.
  6. Preheat the oven to 350 F. Once the dough is chilled in the pan, bake it in the preheated oven for 15 to 20 minutes until the dough feels dry. Remove from the oven.
  7. Add the granulated sugar and the remaining 8 tablespoons of butter to a large bowl. Beat with an electric mixer or stand mixer until creamy.
  8. Add ⅓ of the almond flour and 1 egg to the bowl and beat on low speed, alternate adding the remaining almond flour and remaining 2 eggs until the ingredients are combined evenly.
  9. Add in the remaining tablespoon of all-purpose flour, lemon zest, and the remaining teaspoon of vanilla extract and mix until just combined.
  10. Spread the almond filling evenly in the baked tart shell. Arrange the sliced apricots over the almond filling and then sprinkle the sliced almonds on top.
  11. Place the tart pan on a baking sheet. Bake in the preheated oven for 45 to 55 minutes until the frangipane has risen, is golden brown around the edges, and set in the center.
  12. Once the tart is fully baked, combine the apricot jam and a ½ tablespoon water in a small bowl and mix until combined. Brush over the baked apricots.
  13. Sprinkle additional powdered sugar over the tart if desired, then cut and serve.
Nutrition
Calories per Serving 476
Total Fat 29.4 g
Saturated Fat 14.3 g
Trans Fat 0.8 g
Cholesterol 129.4 mg
Total Carbohydrates 46.0 g
Dietary Fiber 2.5 g
Total Sugars 22.9 g
Sodium 195.6 mg
Protein 8.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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