Almond & Apricot Frangipane Tart is the perfect dessert to satisfy your sweet cravings while offering a delightful balance between rich, buttery crust and fragrant, almond-infused cream. The tart is adorned with fresh apricots, which add a burst of color and sweetness to each bite. This classic French tart recipe is a blend of simple ingredients, technique, and a little magic in the kitchen.
In this guide, we will walk through each step of creating this delicious tart from scratch. From making the tender pâte sucrée to crafting the smooth frangipane almond cream, and finally arranging the fresh apricots, you’ll learn how to master this iconic dessert. Let’s dive into the Almond & Apricot Frangipane Tart recipe—perfect for a weekend baking project or a special celebration.
What Is Almond & Apricot Frangipane Tart?
The Almond & Apricot Frangipane Tart is a traditional French dessert that combines a flaky, buttery tart crust (pâte sucrée) with a sweet, almond-flavored filling (frangipane), and a layer of fresh fruit, in this case, apricots. The combination of almond cream and apricots gives this tart a unique flavor profile, balancing the richness of the almonds with the tartness of the apricots. Baked until golden, it is a stunning and delicious dessert that will impress your guests at any gathering.
The Origin of the Almond & Apricot Frangipane Tart
The word “frangipane” comes from the Italian noble family Frangipani, who are believed to have created the almond cream in the 16th century. The almond cream filling was initially used in pastries to emulate the rich flavors of marzipan. Over time, frangipane became synonymous with almond cream, and it found its place in many classic French pastries, including tarts, puff pastry twists, and galettes.
As for apricots, they have long been a popular fruit in European cuisine, particularly in Mediterranean regions. Their natural sweetness and slight tartness complement the rich almond filling, making them an ideal topping for this frangipane tart. Combining these two ingredients results in a dessert that is as visually appealing as it is delicious.
Ingredients and Quantities for Almond & Apricot Frangipane Tart
Let’s break down the ingredients needed for this Almond & Apricot Frangipane Tart recipe.
For the Tart Crust (Pâte Sucrée):
- 1 ¼ cups (160 g) all-purpose flour
- ¼ cup (30 g) powdered sugar
- Pinch of salt
- ½ cup (115 g) cold unsalted butter, cubed
- 1 egg yolk
- 2–3 tsp ice water
Frangipane (Almond Cream):
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) sugar
- 1 cup (100 g) almond flour (finely ground almonds)
- 2 large eggs
- 1 tsp vanilla extract (or ½ tsp almond extract)
- 2 tsp all-purpose flour
For the Fruit Topping:
- 6–8 fresh apricots (halved and pitted)
- 2 tbsp apricot jam (for glazing)
Step-by-Step Directions and Preparation Method
Follow these steps carefully, and you’ll have a perfect Almond & Apricot Frangipane Tart ready to wow your friends and family.
1: Make the Tart Crust
- Combine dry ingredients: In a medium mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt.
- Cut in the butter: Add the cold, cubed unsalted butter into the dry ingredients. Use your fingers or a pastry cutter to cut the butter into the mixture until it resembles coarse crumbs.
- Add the egg yolk: Mix in the egg yolk and stir with a fork until combined.
- Add ice water: Slowly add ice water, one teaspoon at a time, until the dough starts to come together. Be careful not to add too much water; you just want enough to bring the dough into a ball.
- Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Roll out the dough: Once chilled, roll out the dough on a lightly floured surface into a circle large enough to fit a 9-inch tart pan.
- Line the tart pan: Gently press the dough into the pan, trimming any excess dough hanging over the sides. Refrigerate the crust for an additional 20 minutes.
- Blind bake: Preheat your oven to 350°F (175°C). Line the chilled tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Then, remove the parchment and weights, and bake for another 8–10 minutes until the crust is lightly golden. Let it cool completely.
2: Make the Frangipane (Almond Cream)
- Cream the butter and sugar: In a mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add almond flour: Gradually mix in the almond flour until well combined.
- Add eggs: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Mix in the flavorings: Stir in the vanilla extract (or almond extract for an extra almond flavor) and all-purpose flour. Mix until the frangipane is smooth and well-combined.
3: Assemble the Tart
- Spread the frangipane: Once the tart crust has cooled, spread the prepared frangipane evenly into the bottom of the tart crust.
- Arrange the apricots: Halve the fresh apricots and remove the pits. Arrange the apricot halves, cut-side up, over the frangipane filling, gently pressing them into the cream.
- Bake the tart: Place the tart in the oven and bake at 350°F (175°C) for 35–40 minutes, or until the frangipane is golden and firm to the touch.
- Glaze the tart: In a small saucepan, heat the apricot jam over low heat until melted. Brush the jam over the apricots for a glossy finish.
4: To Serve
- Finish the tart: Dust the top of the tart with powdered sugar for a sweet touch.
- Garnish: If desired, garnish with a few slivers of sliced almonds for added texture and a beautiful presentation.
- Serving suggestion: This tart is best served slightly warm or at room temperature. Pair it with a dollop of crème fraîche or a scoop of vanilla ice cream for the ultimate indulgence.
Variations
While the Almond & Apricot Frangipane Tart is delightful as-is, you can always experiment with a few variations to make it your own.
- Different fruits: Swap apricots for other fruits like pears, plums, or apples. These fruits also complement the almond cream beautifully and add their unique flavors.
- Nuts: Add a bit of crunch by mixing chopped almonds or hazelnuts into the frangipane filling.
- Flavored frangipane: Experiment with different extracts like orange or lemon to add a fresh citrusy note to the almond cream.
- Gluten-free option: To make this tart gluten-free, swap the all-purpose flour in the crust and frangipane with a gluten-free flour blend.
FAQs About Almond & Apricot Frangipane Tart
1. Can I use other fruits instead of apricots?
Yes! You can substitute apricots with fruits like pears, plums, or peaches. They all work well with the almond cream.
2. Can I make this tart ahead of time?
Yes, this tart can be made ahead. Keep it covered in the fridge for up to 2 days. You can also freeze the unbaked tart for up to 1 month.
3. How do I store leftover tart?
Store leftover tart in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor.
4. Can I use store-bought tart crust?
While a homemade crust is always recommended for the best texture and flavor, you can use a store-bought tart crust in a pinch.
5. How do I get the apricots to stay in place?
Press the apricot halves lightly into the frangipane filling before baking. This will ensure they stay in place as the tart bakes.
6. Can I use margarine instead of butter?
While margarine can be used as a substitute, it may not provide the same rich flavor and texture as unsalted butter.
Conclusion: Almond & Apricot Frangipane Tart
This Almond & Apricot Frangipane Tart is a showstopper dessert that combines buttery goodness with almond flavor and fresh apricots. Whether you’re baking it for a special occasion or simply treating yourself to something delicious, this tart will not disappoint. With its flaky crust, almond cream, and glossy apricot topping, it’s a classic dessert that will become a favorite in your baking repertoire. Serve it slightly warm with a scoop of vanilla ice cream or a dollop of crème fraîche for the perfect indulgence!
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Almond & Apricot Frangipane Tart: A Heavenly Dessert with Buttery Crust, Almond Cream, and Sweet-Tart Apricots
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
The Almond & Apricot Frangipane Tart is a traditional French dessert that combines a flaky, buttery tart crust (pâte sucrée) with a sweet, almond-flavored filling (frangipane), and a layer of fresh fruit, in this case, apricots. The combination of almond cream and apricots gives this tart a unique flavor profile, balancing the richness of the almonds with the tartness of the apricots. Baked until golden, it is a stunning and delicious dessert that will impress your guests at any gathering.
Ingredients
Tart Crust (Pâte Sucrée)
1 ¼ cups (160 g) all-purpose flour
¼ cup (30 g) powdered sugar
Pinch of salt
½ cup (115 g) cold unsalted butter, cubed
1 egg yolk
2–3 tsp ice water
Frangipane (Almond Cream)
½ cup (115 g) unsalted butter, softened
½ cup (100 g) sugar
1 cup (100 g) almond flour (finely ground almonds)
2 large eggs
1 tsp vanilla extract (or ½ tsp almond extract)
2 tsp all-purpose flour
Fruit Topping
6–8 fresh apricots (halved and pitted)
2 tbsp apricot jam (for glazing)
Instructions
Make the Tart Crust
In a bowl, mix flour, powdered sugar, and salt.
Cut in butter until mixture resembles coarse crumbs.
Add yolk and just enough ice water to bring dough together.
Shape into a disk, wrap, and chill 30 minutes.
Roll out dough and press into a 9-inch tart pan. Chill again for 20 minutes.
Preheat oven to 350°F (175°C). Blind bake (line with parchment and weights) for 15 minutes. Remove weights, bake another 8–10 minutes until lightly golden. Cool.
Make the Frangipane
Beat butter and sugar until fluffy.
Add almond flour, then eggs one at a time. Mix in vanilla and flour until smooth.
Assemble the Tart
Spread frangipane evenly into cooled crust.
Arrange apricot halves cut-side up on top (press lightly into the cream).
Bake for 35–40 minutes, until frangipane is golden and set.
Warm apricot jam and brush over tart for a glossy finish.
Notes
This tart combines a rich almond frangipane with the sweet-tart flavor of apricots for a delightful balance. Serve it slightly warm or at room temperature, and garnish with toasted almonds or a dusting of powdered sugar for an elegant finish
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European / French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: Moderate
Keywords: Almond tart, Apricot almond tart, Frangipane tart, Apricot dessert, Almond cream tart
