Almond and Apricot Tart
Delight your taste buds with this Almond and Apricot Tart, a perfect marriage of buttery pastry, rich almond filling, and luscious fresh apricots. This stunning dessert features a crisp, golden shortcrust base layered with a velvety almond frangipane, crowned with juicy apricot halves and a glossy apricot jam glaze. The slivered almonds add a delightful crunch, balancing the tart’s soft, melt-in-your-mouth texture. Ideal for dinner parties or a relaxing afternoon treat, this elegant tart is a feast for the eyes and palate. With simple techniques like blind baking and a homemade almond mixture, you'll create a bakery-quality dessert in your own kitchen. Serve this tart as-is or with a dollop of whipped cream for an extra indulgent touch.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, cubed)
- 50 grams powdered sugar
- 1 egg yolk
- 1 tablespoon cold water
- 100 grams ground almonds
- 100 grams granulated sugar
- 100 grams unsalted butter (softened)
- 2 large eggs
- 1 teaspoon almond extract
- 6 apricots (halved and pitted)
- 2 tablespoons apricot jam
- 20 grams slivered almonds
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a 9-inch tart pan with a removable bottom.
In a large mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and rub it into the flour mixture with your fingertips until the texture resembles coarse breadcrumbs.
Add the egg yolk and cold water to the mixture. Stir until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your tart pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess. Prick the base with a fork, then refrigerate for 10 more minutes.
Place a sheet of parchment paper over the pastry and fill it with baking beans or rice. Bake for 15 minutes, then remove the parchment and weights. Bake for an additional 5 minutes to lightly brown the crust. Set aside to cool.
To make the almond filling, cream together the softened butter and granulated sugar in a medium bowl until light and fluffy. Beat in the eggs, one at a time, followed by the almond extract.
Fold in the ground almonds to complete the filling. Spread the almond mixture evenly over the cooled tart crust.
Arrange the apricot halves, cut side down, on top of the almond filling. Gently press them into the mixture.
Scatter the slivered almonds over the top for added texture.
Bake the tart in the preheated oven for 35–40 minutes, or until the filling is set and golden brown.
Remove the tart from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the tart cools, gently heat the apricot jam in a small saucepan until it reaches a spreadable consistency. Brush the warm jam over the top of the tart to give it a glossy finish.
Slice and serve the tart at room temperature. Enjoy!
Nutrition Facts
Calories |
4017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.9 g | 308% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 423.8 g | 154% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 236.4 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 530 mg | 41% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2813 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
