Tarte Aux Abricots Glazed French Apricot Tart with Almonds
Indulge in the timeless elegance of a classic French dessert with this Tarte Aux Abricots, a Glazed French Apricot Tart with Almonds. Crafted with a buttery, homemade tart crust, this recipe is filled with a rich almond cream (frangipane) that elevates every bite with its luscious texture. Juicy fresh apricots are meticulously arranged on top, their natural sweetness enhanced by a glossy apricot jam glaze for a stunning, bakery-worthy finish. Toasted sliced almonds add the perfect crunch, making this tart as visually striking as it is delicious. Ideal for entertaining or a weekend baking project, this recipe combines traditional French pastry techniques with approachable steps, ensuring a rewarding experience for bakers of all skill levels. Perfectly suited for spring and summer gatherings, serve this tart as a centerpiece dessert with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable treat. Keywords: French apricot tart, Tarte Aux Abricots, almond cream tart, glazed fruit tart, summer dessert recipe.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cut into cubes)
- 50 grams Powdered sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 100 grams Blanched almonds (for almond cream)
- 100 grams Granulated sugar (for almond cream)
- 100 grams Unsalted butter (softened, for almond cream)
- 2 large Eggs (for almond cream)
- 1 teaspoon Vanilla extract
- 8 medium Fresh apricots (halved and pitted)
- 4 tablespoons Apricot jam
- 1 tablespoon Water (for glaze)
- 30 grams Sliced almonds (toasted, for garnish)
Instructions
Start by preparing the tart crust. In a large bowl, mix the all-purpose flour and powdered sugar. Add the cold cubed butter and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolk and cold water to the flour mixture. Mix until the dough comes together. Turn it onto a lightly floured surface and knead gently into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any overhang. Prick the bottom with a fork and place in the freezer for 10 minutes.
Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper, then bake for an additional 5 minutes. Let the crust cool completely.
While the crust is cooling, prepare the almond cream. In a food processor, blend the blanched almonds and granulated sugar until finely ground. Add the softened butter, eggs, and vanilla extract, and blend until smooth.
Spread the almond cream evenly over the cooled tart crust. Arrange the apricot halves, cut side down, on top of the almond cream in a circular pattern.
Bake the tart in the preheated oven for 30-35 minutes or until the almond cream is puffed and golden. Remove from the oven and let cool slightly.
To make the glaze, heat the apricot jam and water in a small saucepan over low heat until melted and smooth. Brush the glaze over the warm apricots for a shiny finish.
Garnish the tart with toasted sliced almonds. Allow it to cool completely before serving. Slice and enjoy your Tarte Aux Abricots!
Nutrition Facts
Calories |
4051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.9 g | 317% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 997 mg | 332% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 415.6 g | 151% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 233.8 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 531 mg | 41% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2062 mg | 44% | |
*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.
